Determination And Quantitation Of Flavonoids And Synephrine In Lemon Fruits

Lemon is classified as Citrus limon (L.) Burm.f. Lemon is the third most important Citrus species after orange and mandarin. Lemon fruit has a strong commercial value for the fresh products market and food industry. Citrus cultivars have undergone numerous genetic modifications, due to frequent spontaneous mutations, sporadic hybridizations, and natural selection, rendering cultivars with economic impact worldwide.Sichuan An YueXian is important lemon production base in china. Several studies highlighted lemon as an important health-promoting fruit rich in phenolic compounds as well as vitamins, minerals, dietary fiber, essential oils and carotenoids. They play a unique role in providing obesity prevention, diabetes, hyperlipidemia, cardiovascular disease and other types of cancer diseases. Moreover, lemon productive networks generate high amounts of wastes and by-products that constitute an important source of bioactive compounds with potential for animal feed, manufactured foods, and health care. Therefore, carrying out lemon flavonoids in compounds and symplectic content detection and distribution of research is great significance.Testing methods of 13 flavonoids(narirutin, naringin, hesperidin, neohesperidin, didymin, nanngenin, sinensetin, nobiletin, tangeretin and hesperetin) and synephrine by High Performance Liquid Chromatography (HPLC), and extracting effects of solvernts on these compoundsp, were inverstigated in the paper. Then on the basis of the above analyzing technology, contents of flavonoids and synephrine in various samples (juices,peels and capsule) from anyuexian and the china national Germplasms Nersery. Then it discusses the distribution features of flavonoids and synephrine content in different organization parts and different resource of lemon. The main research results are as follows:1 The simultaneous testing method of 13 flavonoid compounds and synephrine by HPLC was establishied. After extraction by dimethyl formamide (DMF) for juice, peel and capsule pre-treated lemon samples were determinated by HPLC; and the detail HPLC conditions were adopt:waters XBridge TM C18 reversed-phase column (4.6×50 mm,5μm), gradient elution by 0.05% of acetic acid solution (including 0.05% dodecyl sulfonic acid sodium) and methanol as mobile phase, diode array detector (285 nm,340 nm,275 nm). This method was to separate 14 compounds completely in 115min; moreover, the average recoveris, the relative standard deciations detection lemints of 14 flavonoids and synephrine arranged from 80.29 to 117.38%,0.21% to 3.77%,0.05—5 mg/kg. Therefore, this pre-treating and testing methods satisfied the need of quality control and testing of lemon and citrus, due to simpleness and precision.2 According to the analyzed rusults of 14 compounds from juice, peel and capsule of eureka lemon, these compounds are not equally distributed in the lemon fruit. The content of rule is peel>capsule>juice. Hesperidin and eriocitrin is the highest average content of flavonoids substances, 4382.37 mg/kg and 1217.07 mg/kg in peels,995.43 mg/kg and 1754.15 mg/kg in capsule,124.67 mg/kg and 157.20 mg/kg in juice. Diosmin and Rutin is the secondmost average content of flavonoids substances,446.07 mg/kg and 23.97 mg/kg in peel,235.46 mg/kg and 37.64 mg/kg in capsule,23.10 mg/kg and 8.81 mg/kg in juice. These four types of flavonoid almost contain above 95% of the flavonoids content. Synephrine in the peel, capsule and juice are respectively 224.06 mg/kg,150.27 mg/kg and 49.18 mg/kg. In addition, other flavonoids compounds such as naringin, neohesperidin, naringenin, narirutin, didymin, sinensetin, nobiletin, tangeretin are ealso known to be present in very low concentrations.3 The flavonoides from capbag and not capbag lemon of euric barrack were analyzed, and the content of eriocitrin had been effected by the capbag of lemon peel of synephrine on varietal character and aroma compositions, the average content of eriocitrin was 1169.41 mg/kg from the lemon peel of capbag, and the not bapbag was 2789.77 mg/kg, the content had been doubled.The sensory rating of lemon had effected on capbag or not capbag, and the vitamin C, titration acid, soluble solid content, oils, solid acid and the feed rate had not significant influence.In the study, nutrition quality indexes exert significant influence on the content of flavonoids and synephrine in juice; the natural environment and planting pattern exert significant influence on the content of flavonoids and synephrine in peel.4 According to the analyzed rusults of the 23 kinds of resources species lemon, genotypes of have a huge impact to flavonoid compounds in lemon. The content of flavonoids and synephrine are different in different tissues and species.The hierarchical cluster analysis results turn out that the cluster analysis of the flavonoids and synephrine in peel could be wellseparates from Lemon and Lemon hybrid.