Study On Seperation And Identification Of Flavonids From Raspberry

Raspberry is a new third-generation fruit, duo to its advantages in terms of nutrition and health, raspberry and its products are very popular on the international market. Resources of wild raspberry in our country are abundant, so we have resources advantages in researching and developing raspberry products. In this paper, raspberry leaves and raspberry fruit have been studied, the methods of extracting with ethanol, combined with purifying by polyamide, separating and identifying raspberry bioactivity flavonoids through high performance liquid chromatography-electrospray ionization-ion trap multistage mass spectrometry (HPLC-ESI-MSn) have been established, which are also exploration of deeply development and preliminary study of raspberry. The results showed that the ratio of extract was0.4168%; the purification was20.17%which satisfied the market-required purification of20%. According to photodiode array (PDA) UV absorption peaks, relative retention time, MS and MSn fragmentations information, the flavonids of raspberry leaves and fruit have been analyzed, and the fragmentation mechanism of flavonoids also has been summarized that was significant for the identification of active ingredients in plants.A method using65%ethanol/water solution assisting by ultrasonic has been developed to extract flavonids of raspberry. The first extract has been purified by polyamide. The column: Platisil ODS (250mm×4.6mm,5μm); mobile phase:water containing0.1%acetic acid (pH3.2)(A) and acetonitrile (B): How rate:0.5mL/min: column temperature:30℃; injection volumue:10μL; gradient elution conditions:0-10min25%-35%B.10-13min35%B,13-20min35-75%B.20-25min70-25%B.25-40min25%B to the initial ratio; PDA scan wavelength:200-600nm; mass spectrometry scan range in negative ion mode:100-700: normalized collision energy:35%. According to the fragmentation mechanism of standard materils. HPLC retention time. MS and MSn fragmentations and literature, a total of14flavonoids derived from quercetin and kaempferol has been identified, which were: quercetin-3-O-diglucosides: quercetin-3-O-galactosylrhamnoside; quercetin-3-O-glucuronide; quercetin-3-O-glucosylrhamnoside: quercetin-3-O-arabinopyranoside; quercetin-3-O-glucoside; kaempferol-3-O-P-D-glucopyranoside; qucrcetin-3-Orhamnoside; kaempferol-3-O-α-L-arabinopyranoside; kempferol-3-O-glucosidorhamnoside: myercetin; quercetin; kaempferol-3-O-glucuronide: kaempferol. It was the first time to identifiy kaempferol-3-O-β-rabinopyranoside and kaempferol-3-O-glucosidorhamnoside in raspberry.