Rapid and comprehensive evaluation of (poly)phenolic compounds in pomegranate (Punica granatum L.) juice by UHPLC-MSn.
Rapid and comprehensive evaluation of (poly)phenolic compounds in pomegranate (Punica granatum L.) juice by UHPLC-MSn.
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在UHPLC-MSN中对石榴（Punica Granatum L.）果汁中的（Poly）酚类化合物的快速和全面评估。
DOI：
10.3390/molecules171214821
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发表时间：
2012-12-13
期刊：
影响因子：
--
通讯作者：
Del Rio D
中科院分区：
文献类型：
--
作者：
Mena P;Calani L;Dall'Asta C;Galaverna G;García-Viguera C;Bruni R;Crozier A;Del Rio D
食品和饮料中酚类化合物的全面鉴定是评估其生物、营养和技术特性的关键起点。石榴（Punica granatum L.）已被描述为（多）酚组分的丰富来源，具有广泛的不同结构（酚酸、类黄酮和可水解单宁），并且仍然缺乏对其完整谱的快速、高通量和准确的筛选。在本工作中，超高效液相色谱分离和线性离子阱质谱（MSn）表征石榴汁酚类组分的方法进行了优化，通过比较几个不同的分析条件。酚酸，花青素，黄酮类化合物和鞣花单宁的最佳解决方案已被划定，70多种化合物已被确定，并在不到一个小时的总分析时间充分表征。首次从石榴汁中初步检测出21种化合物。所提出的指纹识别方法可以很容易地转化为其他植物来源的食品提取物和饮料含有广泛的植物化学化合物。
The comprehensive identification of phenolic compounds in food and beverages is a crucial starting point for assessing their biological, nutritional, and technological properties. Pomegranate (Punica granatum L.) has been described as a rich source of (poly)phenolic components, with a broad array of different structures (phenolic acids, flavonoids, and hydrolyzable tannins) and a quick, high throughput, and accurate screening of its complete profile is still lacking. In the present work, a method for UHPLC separation and linear ion trap mass spectrometric (MSn) characterization of pomegranate juice phenolic fraction was optimized by comparing several different analytical conditions. The best solutions for phenolic acids, anthocyanins, flavonoids, and ellagitannins have been delineated and more than 70 compounds have been identified and fully characterized in less than one hour total analysis time. Twenty-one compounds were tentatively detected for the first time in pomegranate juice. The proposed fingerprinting approach could be easily translated to other plant derived food extracts and beverages containing a wide array of phytochemical compounds.
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影响因子：
8.8
作者：
Borges, Gina;Crozier, Alan
通讯作者：
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影响因子：
2.3
作者：
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通讯作者：
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影响因子：
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作者：
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影响因子：
3.3
作者：
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通讯作者：
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影响因子：
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作者：
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