Isolation and Identification of Signature Flavonoid Compounds in Coreopsis tinctoria Nutt.

doi:10.7506/spkx1002-6630-20240624-167

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (20): 48-56.doi: 10.7506/spkx1002-6630-20240624-167

• Medicinal and Edible Plant Compounds and Health • Previous Articles Next Articles

Isolation and Identification of Signature Flavonoid Compounds in Coreopsis tinctoria Nutt.

SUN Sen, WANG Mengxi, SHU Peng, LI Mingjie, YIN Chenyue, WU Zichao, LI Siwei, LI Wenqing, XIN Zhihong

(1. Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. HBN Research Institute and Biological Laboratory, Shenzhen Hujia Technology Co. Ltd., Shenzhen 518000, China)

Online:2024-10-25 Published:2024-10-14

Abstract

Abstract: In this study, the solvent extraction and purification of flavonoids from three cultivars (coded as 1, 2 and 3) of Coreopsis tinctoria Nutt. were optimized based on the content of total flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. The flavonoids were analyzed and identified by high performance liquid chromatography (HPLC), mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy. The results showed that methanol was found to be the best solvent for the extraction of flavonoids. The yield of flavonoids extracted from the first cultivar was the highest, and the total flavonoid content and DPPH radical scavenging capacity of the extract were 65.01 mg/g and 73.59%, respectively. Top 10 most abundant flavonoids were tentatively by HPLC-MS. Eight monomeric compounds were purified from the extract by macroporous resin chromatography, vacuum column chromatography, atmospheric column chromatography and gel permeation chromatography, and these compounds were identified as luteolin, 7,8,3’,4’-tetrahydroxyflavanone, taxifolin, okanin, quercetin, quercetagetin, flavanomarein and marein by MS and NMR spectroscopy. Okanin was determined as the signature flavonoid compound in C. tinctoria Nutt. by HPLC and DPPH radical scavenging activity.

Key words: Coreopsis tinctoria Nutt.; flavonoids; signature flavonoid; structural identification

CLC Number:

TS201.2

SUN Sen, WANG Mengxi, SHU Peng, LI Mingjie, YIN Chenyue, WU Zichao, LI Siwei, LI Wenqing, XIN Zhihong. Isolation and Identification of Signature Flavonoid Compounds in Coreopsis tinctoria Nutt.[J]. FOOD SCIENCE, 2024, 45(20): 48-56.

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Isolation and Identification of Signature Flavonoid Compounds in Coreopsis tinctoria Nutt.

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