Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry
Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry
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DOI：
10.1007/s12161-014-9852-4
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发表时间：
2014-11-01
影响因子：
2.9
通讯作者：
Garrido Frenich, Antonia
中科院分区：
文献类型：
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作者：
Isabel Alarcon-Flores, Maria;Romero-Gonzalez, Roberto;Garrido Frenich, Antonia
采用超高效液相色谱-三重四极杆串联质谱法（UHPLC-QqQ-MS/MS）对洋蓟、大蒜和菠菜中的酚类化合物进行了测定。几个属于不同的家庭，如酚酸，黄酮，黄酮和黄酮醇的化合物进行了测定。在所有基质中验证了分析方法，获得的回收率范围为60 - 120%，重现性值（表示为相对标准偏差（RSD））低于26%。定量限（LOQ）始终等于或低于50微克/公斤，除了山奈酚和它的葡萄糖苷在菠菜（LOQ =75微克/公斤）。朝鲜蓟中酚类物质的含量（837.2 mg/kg干重）高于大蒜（26.5 mg/kg干重）和菠菜（64.5 mg/kg干重）。芹菜素7-O-葡萄糖苷（从147.0到722.7 mg/kg DW）被认为是所有样品的朝鲜蓟调查的主要黄酮类化合物，而绿原酸，其浓度范围为37.8到734.7 mg/kg DW，是这个矩阵中的主要酚酸。关于大蒜，咖啡酸（从1.7到28.3毫克/千克干重）和槲皮素（从9.0到18.9毫克/千克干重）是在较高浓度下检测到的化合物，尽管总含量相对于其他基质而言非常低。与菠菜相比，阿魏酸是主要的酚类化合物，其浓度范围为18.0至41.4 mg/kg DW。
Phenolic compounds were determined in artichoke (Cynara scolymus), garlic (Allium sativium) and spinach (Spinacia oleracea) using a single method based on simple extraction and ultra-high-performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). Several compounds belonging to different families, such as phenolic acids, isoflavones, flavones and flavonols, were determined. The analytical procedure was validated in all the matrices, obtaining recoveries ranging from 60 to 120 % with reproducibility values (expressed as relative standard deviations (RSDs)) lower than 26 %. Limits of quantification (LOQs) were always equal to or lower than 50 mu g/kg, except to kaempferol and its glucosides in spinach (LOQs=75 mu g/kg). Artichoke showed higher concentration of phenolic compounds (837.2 mg/kg dry weight (DW)) than garlic (26.5 mg/kg DW) or spinach (64.5 mg/kg DW). Apigenin 7-O-glucoside (from 147.0 to 722.7 mg/kg DW) was found to be the major flavonoid in all samples of artichoke investigated, while chlorogenic acid, whose concentration ranged from 37.8 to 734.7 mg/kg DW, is the major phenolic acid in this matrix. Regarding garlic, caffeic acid (from 1.7 to 28.3 mg/kg DW) and quercetin (from 9.0 to 18.9 mg/kg DW) were the compounds detected at higher concentrations, although in general the total content was very low in relation to other matrices. In relation to spinach, ferulic acid was the major phenolic compound, and its concentration ranged from 18.0 to 41.4 mg/kg DW.