Characterization of Acylated Flavonoid Glycosides from Sea Buckthorn (Hippophaee rhamnoides) Juice Concentrate by Preparative HSCCC/ESI-MS-MS

摘要

A direct coupling of preparative high-speed countercurrent chromatography to electrospray ionization mass spectrometry (HSCCC/ESI-MS-MS) was used for a 'target-guided isolation and characterization of flavonoids with novel malic acid ester functionalities detected in sea buckthorn juice concentrate (Hippophae rhamnoides L. ssp. rhamnoides, Elaeagnaceae). Formation of flavonoid malyl-ester derivatives is induced under high acidic processing conditions and elevated thermal impact. In general, the berries of Hippophae rhamnoides are well known to be a rich source for flavonoids, carotenoids, vitamins, and lipids and are traditionally used in the ethnopharmacy of Tibet, Mongolia, China, and Central Asia. Many health claims are associated with sea buckthorn. The hyphenation experimental study of preparative HSCCC and ESI-MS/MS provided novel and immediate structural insights to an altered flavonoid profile of a commercial sea buckthorn juice concentrate.