菊花
阿卡汀
黄酮醇
化学
黄酮类
类胡萝卜素
观赏植物
山奈酚
食品科学
类黄酮
多酚
叶黄素
植物
园艺
生物
芹菜素
生物化学
抗氧化剂
作者
Sha Chen,Jing Liu,Dong Gao,Xueting Zhang,Lei Yan,Wei Sun,An Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-05-01
卷期号:344: 128733-128733
被引量:42
标识
DOI:10.1016/j.foodchem.2020.128733
摘要
Varieties of chrysanthemums are among the world’s most valuable edible ornamental crops. However, the availability and relationship between the bio-chemicals of chrysanthemums and their morphological variations remain unclear. We developed liquid chromatography mass spectrometry to construct a spectral tag library to identify and quantify chemicals of 7 caffeoylquinic acids, 21 flavones and flavonols, 4 carotenoids, and 13 other compounds in 27 cultivars and representative tea of Chrysanthemum morifolium. A correlation analysis found that more acacetin 7-O-galactoside (23) resulted in lighter colored flowers and less acacetin (43) and kaempferol (44) was associated with yellow flowers. Hot-H2O extraction of C. morifolium tea showed that most flavonoids and caffeoylquinic acids dissolved out at 30 min, with 20.977 and 8.958 mg/g GW indicated that C. morifolium, which is used in food and tea, is rich in flavonoids and carotenoids. The results improve our understanding of flavonoid biosynthesis and the mechanisms responsible for flower color.
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