Identification and quantification of caffeoylquinic acids and flavonolds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MSn

被引：217

作者：

Schütz, K ^{[1
]}

Kammerer, D ^{[1
]}

Carle, R ^{[1
]}

Schieber, A ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Technol, Sect Plant Foodstuff Technol, D-70599 Stuttgart, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 13期

关键词：

artichoke; Cynara scolymus L; flavonolds; caffeoylquinic acids; HPLC-DAD-ESI/MSn;

D O I：

10.1021/jf049625x

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide was found to be the major flavonoid in all samples investigated. 1,5-Di-O-caffeoylquinic acid represented the major hydroxycinnamic acid, with 3890 mg/kg in artichoke heads and 3269 mg/kg in the pomace, whereas in the juice 1,3-di-O-caffeoylquinic acid (cynarin) was predominant, due to the isomerization during processing. Total phenolic contents of similar to12 g/kg on a dry matter basis revealed that artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.

引用

页码：4090 / 4096

页数：7

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