HPLC-ESI-MS/MS analysis of sulfated flavor compounds in plants

被引：15

作者：

Boss, B ^{[1
]}

Richling, E ^{[1
]}

Herderich, R ^{[1
]}

Schreier, P ^{[1
]}

机构：

[1] Univ Wurzburg, Lehrstuhl Lebensmittelchem, D-97074 Wurzburg, Germany

来源：

PHYTOCHEMISTRY | 1999年 / 50卷 / 02期

关键词：

sulfate esters; flavor; benzyl sulfate; 2-phenylethyl sulfate; 2,5-dimethyl-4-hydroxy-3(2H)-furanone sulfate; alpha-ionol sulfate; vomifoliol sulfate; linalyl sulfate; HPLC-ESI-MS/MS; electrospray ionization (ESI);

D O I：

10.1016/S0031-9422(98)00526-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Synthesis of six new flavor sulfates (benzyl sulfate, 2-phenylethyl sulfate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone sulfate, alpha-ionol sulfate, vomifoliol sulfate, linalyl sulfate) was performed in order to screen for these compounds in plants. Structural elucidation was performed by NMR spectroscopy and a screening method developed by using high performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The results obtained with various plant tissues indicate that sulfation of flavor compounds is a common pathway in plant metabolism. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：219 / 225

页数：7

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