Phytochemical characterization of South African bush tea (Athrixia phylicoides DC.)

被引：24
|
作者：
Reichelt, K. V. [1 ,2 ]
Hoffmann-Luecke, P. [2 ]
Hartmann, B. [2 ]
Weber, B. [2 ]
Ley, J. R. [2 ]
Krammer, G. E. [2 ]
Swanepoel, K. M. [3 ]
Engel, K. -H. [1 ]
机构：
[1] Tech Univ Munich, Chair Gen Food Technol, Ctr Food & Life Sci, Freising Weihenstephan, Germany
[2] Symrise GmbH & Co KG, Res & Innovat, Holzminden, Germany
[3] Univ Pretoria, ZA-0002 Pretoria, South Africa
来源：
SOUTH AFRICAN JOURNAL OF BOTANY | 2012年 / 83卷
关键词：
Asteracaea; Athrixia phylicoides; Dicaffeoylquinic acids; Fast centrifugal partition chromatography; FCPC; HTLC; Polymethoxylated flavones; Sensory-guided fractionation; Taste modulation; COUNTERCURRENT CHROMATOGRAPHY; LIQUID-CHROMATOGRAPHY; NATURAL-PRODUCTS; IDENTIFICATION; DERIVATIVES; FLAVONOIDS;
D O I：
10.1016/j.sajb.2012.07.006
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
A methanolic extract of bush tea (Athrixia phylicoides, Asteraceae) was evaluated sensorially. A High Temperature Liquid Chromatography (HTLC)-coupled sensory-guided analysis was performed on bush tea extract to identify potential taste modulating compounds. One fraction showed bitter enhancing effects on caffeine. Fractionation using Fast Centrifugal Partition Chromatography (FCPC) and preparative HPLC followed by structure elucidation using NMR and LC NMR led to the identification of three polymethoxylated fiavones, quercetin-3'-O-glucoside (1), as well as a methoxylated derivative (2). In addition, two dicaffeoyl quinic acids and one coumaric acid ester (3) were isolated. Sensory evaluation of isolated compounds led to the identification of quercetin-3'-O-glucoside as bitterness enhancing principle. (C) 2012 SAAB. Published by Elsevier B.V. All rights reserved.
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页码：1 / 8
页数：8
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