Position: Home > Articles > Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry
FOOD SCIENCE
2018
(16)
221-226
桂花多酚类化合物电喷雾萃取电离质谱分析
作 者：
薛阿辉;崔萌;邹华杰;罗丽萍
单 位：
南昌大学生命科学学院;南昌大学食品科学与技术国家重点实验室
关键词：
电喷雾萃取电离质谱;总酚;总黄酮;多酚;桂花
摘 要：
为建立桂花中多酚类化合物的电喷雾萃取电离质谱(extractive electrospray ionization-mass spectrometry,EESI-MS)分析法,以四季桂花为材料,采用高效液相色谱(high performance liquid chromatography,HPLC)法和EESI-MS测定了其醇提液中主要的多酚类化合物组成。结果表明:四季桂花中总酚和总黄酮含量分别为(133.38±0.12)mg/g和(72.49±0.09)mg/g。采用HPLC法从其醇提液中检测到了15种多酚类化合物,其中杨梅素、桑黄素、芦丁、柚皮素和(+)-儿茶素含量较为丰富。EESI-MS在负离子模式下从四季桂花醇提液中检测出了原儿茶酸、p-香豆酸、咖啡酸、表儿茶素和绿原酸5种化合物;正离子模式下检测出了肉桂酸、桑黄素和杨梅素等3种化合物。EESI-MS具有样品用量少、不需复杂分离预处理、分析速度快等优点,可用于食品中多酚类化合物的分析。
译 名：
Analysis of Polyphenolic Compounds in Osmanthus fragrans Flowers by Extractive Electrospray Ionization-Mass Spectrometry
作 者：
XUE Ahui;CUI Meng;ZOU Huajie;LUO Liping;College of Life Science, Nanchang University;State Key Laboratory of Food Science and Technology, Nanchang University;
单 位：
XUE Ahui%CUI Meng%ZOU Huajie%LUO Liping%College of Life Science, Nanchang University%State Key Laboratory of Food Science and Technology, Nanchang University
关键词：
extractive electrospray ionization-mass spectrometry;;total phenols;;total flavonoids;;polyphenol;;Osmanthus fragrans
摘 要：
This study aimed to establish a method for the determination of polyphenols in Osmanthus fragrans flowers by extractive electrospray ionization-mass spectrometry(EESI-MS). The main polyphenolic compounds in the methanol extract of O. fragrans var. semperflorens flowers were determined by high performance liquid chromatography(HPLC) and EESI-MS. The results showed that the contents of total phenols and total flavonoids in the methanol extract were(133.38 ± 0.12) and(72.49 ± 0.09) mg/g, respectively. Fifteen polyphenolic compounds were detected by HPLC, with myricetin, morin, rutin, naringenin and(+)-catechin being abundant. p-Protocatechuic acid, coumaric acid, caffeic acid, and epicatechin were detected by EESI-MS in the negative ion mode while cinnamic acid, morin and myricetin were detected in the positive ion mode. The EESI-MS method in this study had the advantages of low sample consumption, no complex pretreatment and short analysis time and could be used for the analysis of polyphenols in food samples.
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