Skip to main content
. Author manuscript; available in PMC: 2020 Feb 15.
Published in final edited form as: Food Chem. 2018 Sep 11;274:782–788. doi: 10.1016/j.foodchem.2018.09.053

Table 1.

Identified features elevated in BRB nectar

RT (min) Tentative ID Observed [M-H]- Major fragments Chemical formula Δ ppm Fold changea
2.25 2-oxo-2-(2,4,6-trihydroxyphenyl) acetaldehydec 181.0144 153.0186
125.0237		 C8H6O5 −2.7 Nectar Only
2.32 Protocatechuic acidb 153.0192 109.0296 C7H6O4 −0.65 4.0
4.86 Phloroglucinaldehydeb 153.0192 151.0034
125.0238
107.0137		 C7H6O4 −0.65 6.0
4.88 Unknown phenolicd 275.0552 165.0186
109.0294		 C14H12O6 −3.3 11.7
5.39 Cyanidin chalcone rutinosidec 611.1600 303.0497 C27H32O16 −2.9 9.2
6.33 Unknown phenolicd 319.0451 183.0287
153.0184
139.0390
109.0313		 C15H11O8 −2.2 8.4
8.01 Unknown quercetin derivatived 565.1547 499.0492
323.0176
301.0340
257.0451
151.0401		 C26H30O14 −1.8 7.4
8.45 Unknown phenolicd 301.0340
165.0187e 		165.0190
137.0240
137.0240
109.0290		 C15H10O7 −2.7 5.4
8.85 Unknown phenolicd 331.0441 221.0086
195.0294
193.0136
151.0181
109.0290		 C16H12O8 −3.9 6.2
9.53 Unknown phenolicd 313.0341 285.0403
109.0300		 C16H10O7 −2.2 10.7

aMean abundance in nectar vs BRB powder, Identified level Ib, IIc, IIId, according to the Metabolomics Standards Initiative, eIn source fragment