Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Analysis of the Limonoid Contents of Dangyuja (Citrus spp.) by Liquid Chromatography-mass Spectrometry (LC-MS)

Liquid chromatography-mass spectrometry(LC-MS)에 의한 당유자 과실의 리모노이드 함량 분석

  • Boo, Kyung-Hwan (College of Applied Life Sciences, Cheju National University) ;
  • Kim, Ha-Na (College of Applied Life Sciences, Cheju National University) ;
  • Riu, Key-Zung (College of Applied Life Sciences, Cheju National University) ;
  • Kim, Youn-Woo (Department of Medicine, Cheju National University) ;
  • Cho, Moon-Jae (Department of Medicine, Cheju National University) ;
  • Kim, So-Mi (College of Applied Life Sciences, Cheju National University)
  • 부경환 (제주대학교 생명자원과학대학 생명공학부) ;
  • 김하나 (제주대학교 생명자원과학대학 생명공학부) ;
  • 류기중 (제주대학교 생명자원과학대학 생명공학부) ;
  • 김연우 (제주대학교 의과대학 의학과) ;
  • 조문제 (제주대학교 의과대학 의학과) ;
  • 김소미 (제주대학교 생명자원과학대학 생명공학부)
  • Published : 2007.09.30
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Abstract

The contents of limonin, nomilin and limonin glucoside in different tissues of dangyuja (Citrus spp.) were measured during fruit growth and maturation by liquid chromatography-mass spectrometry(LC-MS). Both nomilin and limonin contents increased from June, peaked in October and in December, respectively, and then decreased afterwards. In contrast, the content of limonin glucoside increased from October and remained at high levels throughout the maturation. The contents of limonin, nomilin and limonin glucoside in peel decreased gradually throughout the growth and the trends of changes were similar to each other. However, all three limonoid contents in juice sac increased dramatically at the end of fruit maturation. The highest concentration of limonin and nomilin was observed in seed, followed by segment membrane, whereas the highest limonin glucoside concentration was observed in segment membrane, followed by juice sac.

Limonoid계 화합물인 limonin, nomilin, limonin glucoside의 함량을 당유자 과실의 성숙시기별 조직부위별로 liquid chromatography-mass spectrometry(LC-MS)를 이용하여 정량하였다. Nomilin과 limonin의 함량은 6월 미성숙기부터 증가하였으며 nomilin은 10월 성숙기, limonin은 12월 성숙후기에서 그 함량이 최고치를 나타냈으며, 두 가지 화합물 모두 3월 완숙후기에는 함량이 현저하게 감소하였다. 이와 대조적으로 limonin glucoside 함량은 10월 성숙기부터 완숙 후기에 이르기까지 지속적으로 증가하였다. 세 가지 성분 모두 과실이 완숙함에 따라 peel에서의 함량은 감소하는 경향을 보인 반면, juice sac에서의 함량은 증가하는 경향을 보였다. 완숙후기에 채취한 당유자 과실의 조직부위별 limonin, nomilin 및 limonin glucoside의 함량을 분석한 결과, limonin과 nomilin은 씨앗에서 함량이 가장 높게 나타났고, 다음으로는 segment membrane가 높게 나타났다. 반면 limonin glucoside는 segment membrane에서 함량이 가장 높은 것으로 확인되었으며, 그 다음은 juice sac에서 함량이 높게 나타났다.

Keywords

References

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