UHPLC-PDA-ESI/HRMS/MS(n) analysis of anthocyanins, flavonol glycosides, and hydroxycinnamic acid derivatives in red mustard greens (Brassica juncea Coss variety).
UHPLC-PDA-ESI/HRMS/MS(n) analysis of anthocyanins, flavonol glycosides, and hydroxycinnamic acid derivatives in red mustard greens (Brassica juncea Coss variety).
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DOI：
10.1021/jf202556p
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发表时间：
2011-11-23
影响因子：
6.1
通讯作者：
Harnly J
中科院分区：
文献类型：
--
作者：
Lin LZ;Sun J;Chen P;Harnly J
采用UHPLC-PDA-ESI/HRMS/MSN联用技术对芥蓝中的酚类成分进行了研究，鉴定出67种花青素、102种黄酮苷和40种羟基肉桂酸衍生物。在直接比较母体黄酮苷与参比化合物的基础上，确定了黄酮类化合物的糖基化模式。从串联质谱分析中得到了可能的鉴定，并通过保留时间、洗脱顺序、UV-Vis和高分辨质谱图进行了确认。通过将UHPLC-PDA-ESI/HRMS/MSN数据与多酚数据库和文献中的参考化合物的数据进行比较，进一步进行了鉴定。首次从十字花科蔬菜中检测到27个酰化花青素3-苦参皂苷-5-二葡萄糖苷、24个酰化花青素3-皂苷-5-葡萄糖苷、3个酰化花青素三糖苷-5-葡萄糖苷、37个黄酮苷和10个羟基肉桂酸衍生物。其中至少有50个是在任何植物材料中首次报道的。
An UHPLC-PDA-ESI/HRMS/MSn profiling method was used for a comprehensive study of the phenolic components of red mustard greens (Brassica juncea Coss variety) and identified 67 anthocyanins, 102 flavonol glycosides, and 40 hydroxycinnamic acid derivatives. The glycosylation patterns of the flavonoids were assigned on the basis of direct comparison of the parent flavonoid glycosides with reference compounds. The putative identifications were obtained from tandem mass data analysis and confirmed by the retention time, elution order, and UV–vis and high-resolution mass spectra. Further identifications were made by comparing the UHPLC-PDA-ESI/HRMS/MSn data with those of reference compounds in the polyphenol database and in the literature. Twenty-seven acylated cyanidin 3-sophoroside-5-diglucosides, 24 acylated cyanidin 3-sophoroside-5- glucosides, 3 acylated cyanidin triglucoside-5-glucosides, 37 flavonol glycosides, and 10 hydroxycinnamic acid derivatives were detected for the first time in brassica vegetables. At least 50 of them are reported for the first time in any plant materials.
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影响因子：
6.1
作者：
Lin LZ;Harnly JM
通讯作者：
Harnly JM
影响因子：
6.1
作者：
Harbaum, Britta;Hubbermann, Eva Maria;Schwarz, Karin
通讯作者：
Schwarz, Karin
影响因子：
6.1
作者：
Lin, Long-Ze;Harnly, James M.
通讯作者：
Harnly, James M.
影响因子：
6.7
作者：
Jung, Hyun Ah;Woo, Ju Jung;Choi, Jae Sue
通讯作者：
Choi, Jae Sue
影响因子：
3.8
作者：
Hosoya, Takahiro;Yun, Young Sook;Kunugi, Akira
通讯作者：
Kunugi, Akira