Isolation of maltol glucoside from the floral nectar of New Zealand mānuka (Leptospermum scoparium)

Christopher J Adams; Megan N C Grainger; Merilyn Manley-Harris

doi:10.1016/j.foodchem.2014.11.073

Isolation of maltol glucoside from the floral nectar of New Zealand mānuka (Leptospermum scoparium)

Food Chem. 2015 May 1:174:306-9. doi: 10.1016/j.foodchem.2014.11.073. Epub 2014 Nov 17.

Authors

Christopher J Adams¹, Megan N C Grainger¹, Merilyn Manley-Harris²

Affiliations

¹ Chemistry, University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand.
² Chemistry, University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand. Electronic address: manleyha@waikato.ac.nz.

PMID: 25529685
DOI: 10.1016/j.foodchem.2014.11.073

Abstract

Maltol glucoside (3-(β-D-glucopyranosyloxy)-2-methyl-4H-pyran-4-one), 1, was isolated from a preparation of the floral nectar from the New Zealand mānuka tree (Leptospermum scoparium). 1 eluted just after dihydroxyacetone in HPLC of underivatized nectar and showed a UV absorbance maximum of 258 nm. The structure of 1 was confirmed by NMR and high resolution mass spectrometry.

Keywords: 3-(β-d-Glucopyranosyloxy)-2-methyl-4H-pyran-4-one; Leptospermum scoparium; Maltol glucoside; Mānuka; Nectar.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, High Pressure Liquid
Glucosides / isolation & purification*
Leptospermum / chemistry*
Magnetic Resonance Spectroscopy
Plant Nectar / analysis*
Pyrones / isolation & purification*

Substances

Glucosides
Plant Nectar
Pyrones
maltol