Chemical Characterization of Cuban Propolis by HPLC-PDA, HPLC-MS, and NMR: the Brown, Red, and Yellow Cuban Varieties of Propolis

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• 作者：Osmany Cuesta-Rubio ; Anna Lisa Piccinelli ; Mercedes Campo Fernandez ; Ingrid Má ; rquez Herná ; ndez ; Ar&iacute ; stides Rosado ; Luca Rastrelli
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：September 5, 2007
• 年：2007
• 卷：55
• 期：18
• 页码：7502 - 7509
• 全文大小：118K
• 年卷期：v.55,no.18(September 5, 2007)
• ISSN：1520-5118

文摘

Sixty-five samples of propolis were collected from eleven regions of Cuba; methanolic extractsof propolis were prepared from all samples, and a classification method was developed using acombination of NMR, HPLC-PDA, and HPLC-ESI/MS techniques. The analysis of ¹H and ¹³CNMR spectra and chromatographic profiles of all propolis extracts allowed the definition of threemain types of Cuban propolis directly related to their secondary metabolite classes: brown Cubanpropolis (BCP), rich in polyisoprenylated benzophenones, red Cuban propolis (RCP), containingisoflavonoids as the main constituents, and yellow Cuban propolis (YCP), probably with aliphaticcompounds. Subsequently, the principal compounds of the brown and red types were characterizedby HPLC-ESI/MS analysis. Instrumental techniques used are complementary; NMR was shownto be a quick and informative tool for the rapid analysis of crude propolis polar extracts and allowed the identification of the main class of secondary metabolites, while LC-PDA and LC-MStechniques were useful tools for qualitative and quantitative analysis of marker compounds of Cubanpropolis.