Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry

被引：162

作者：

Carazzone, Chiara ^{[1
]}

Mascherpa, Dora ^{[1
]}

Gazzani, Gabriella ^{[1
]}

Papetti, Adele ^{[1
]}

机构：

[1] Univ Pavia, Dept Drug Sci, I-27100 Pavia, Italy

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

HPLC-PDA-ESI/MSn; Flavonoids; Phenolic acids; Cichorium intybus var. silvestre; VAR; SABELLICA; FLAVONOIDS; L; ISOMERS; ACIDS; DIFFERENTIATION; ANTHOCYANINS; GLYCOSIDES; PARTS;

D O I：

10.1016/j.foodchem.2012.11.060

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phenolic acids and flavonoids extracted from several types of Cichorium intybus var. silvestre salads ("Chioggia", "Treviso", "Treviso tardivo", and "Verona") were characterised by high-performance liquid chromatography-electrospray ionisation/mass spectrometry. Among the 64 compounds detected, several hydroxycinnamic acid derivatives including 8 mono- and dicaffeoylquinic acids, 3 tartaric acid derivatives, 31 flavonol and 2 flavone glycosides, as well as 10 anthocyanins were characterised based on UV spectra and MSn fragmentation patterns. Furthermore, several isomers of caffeic acid derivatives were distinguished for the first time by their specific mass spectral data. This is the first study reporting the glycosylation type and position of mono- and diglycosylated flavonoids in red salads. (C) 2012 Elsevier Ltd. All rights reserved.

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收藏

页码：1062 / 1071

页数：10

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