Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur
Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur
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DOI：
10.1016/j.chroma.2005.11.055
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发表时间：
2006-04-21
影响因子：
4.1
通讯作者：
Pizza, C
中科院分区：
文献类型：
--
作者：
Montoro, P;Tuberoso, CIG;Pizza, C
采用离子捕捉器和三重四极杆质谱联用电喷雾/串联质谱仪，对撒丁岛桃金娘果酒提取液中的花色苷进行了鉴定和定量。花青素的裂解模式取决于所采用的MS技术，并且与以前报道的有很大不同。5个花青素葡萄糖苷和4个花青素阿拉伯糖苷的花色苷图谱，后者以前没有在该物种中鉴定，是桃金娘果提取物所特有的。比较了来自意大利不同地理区域的桃金娘果实提取物的数量组成。(C)2005 Elsevier B.V.保留所有权利。
Anthocyanins in extracts of berries of Myrtus communis, prepared following a typical Sardinia myrtle liqueur recipe, were identified and quantified by HPLC coupled with electrospray/tandem mass spectrometry using, respectively, an ion trap and a triple quadrupole mass analyser. The fragmentation patterns of the anthocyanidins were dependent on the MS technique employed, and differed considerably from those previously reported. The anthocyanin profile of five anthocyanin glucosides and four anthocyanin arabinosides, the latter not previously identified in this specie, was specific for myrtle berry extracts. The quantitative compositions of extracts of myrtle berries derived from different geographical areas in Italy were compared. (c) 2005 Elsevier B.V. All rights reserved.