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Identifizierung von Passionsfruchtsaft in Fruchtprodukten mittels HPLC

Identification of passion fruit juice in fruit products by HPLC

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Summary

A method has been developed to identify passion fruit juice in fruit products. For the first time, the flavonoids of the yellow passion fruit were examined by HPLC with respect to their quality and quantity. In this investigation, yellow passion fruit juice was found to contain apigenin-6-C-glucosyl-8-C-arabinoside/apigenin-6-C-arabinosyl-8-C-glucoside, luteolin-6-C-glucoside, luteolin-8-C-glucoside, apigenin-6-C-glucoside, luteolin-6-C-chinovoside and luteolin-6-C-fucoside; the last two flavonoids were unknown in the literature previously. Flavonol glycosides were isolated by column chromato-graphy with polyamide. A reversed-phase HPLC method with gradient elution (solvent A, 1% acetic acid; solvent B, acetonitrile) was used for the separation of the flavonol glycosides. Identification was carried out by co-chromatography and ultraviolet spectra using a diode-array detector. Luteolin-6-C-chinovoside and luteolin-6-C-fucoside were isolated using preparative HPLC. The structures were established by chemical, chromatographical and spectroscopical methods.

Zusammenfassung

Es wird eine Methode zur Identifizierung von gelbem Passionsfruchtsaft in Fruchtprodukten beschrieben. Das Flavonoidmuster von gelbem Passionsfruchtsaft wurde erstmals qualitativ und quantitativ mittels HPLC untersucht. Das charakteristische Flavonoidmuster besteht aus Apigenin-6-C-glucosyl-8-C-arabinosid/Apigenin-6-C-arabinosyl-8-C-glucosid (Schaftosid), Luteolin-6-C-glucosid (Isoorientin), Luteolin-8-C-glucosid (Orientin), Apigenin-6-C-glucosid (Isovitexin), Luteolin-6-C-chinovosid and Luteolin-6-C-fucosid. Bei den beiden letztgenannten Glykosiden handelt es sich um Flavonoide, deren Strukturen in der Literatur bisher unbekannt sind. Die Flavonoide wurden durch Säulenchromatographie an Polyamid isoliert und mittels RP-HPLC (1% HAc:Acetonitril-Gradient) getrennt. Die Identifizierung erfolgte durch Aufnahme von UV-Spektren mittels Dioden-Array-Detektor und Co-Chromatographie. Die Strukturaufklärung von Luteolin-6-C-chinovosid und Luteolin-6-C-fucosid wurde nach präparativer Isolierung mit chemischen, chromatographischen und spektroskopischen Methoden vorgenommen.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie der Universität Hannover, Wunstorfer Straße 14, D-3000, Hannover 91, Bundesrepublik Deutschland

    Ute Mareck & Karl Herrmann

  2. Institut für Lebensmittelchemie der Technischen Universität Braunschweig, Pockelstraße 4, D-3300, Braunschweig, Bundesrepublik Deutschland

    Rudolf Galensa

Authors
  1. Ute Mareck
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  2. Rudolf Galensa
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  3. Karl Herrmann
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Mareck, U., Galensa, R. & Herrmann, K. Identifizierung von Passionsfruchtsaft in Fruchtprodukten mittels HPLC. Z Lebensm Unters Forch 191, 269–274 (1990). https://doi.org/10.1007/BF01202424

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  • DOI: https://doi.org/10.1007/BF01202424

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