高效液相色谱-串联质谱测定黄冠梨果皮中主要酚类物质

Analysis of Phenolic Compounds in Huangguan Pear by High Performance Liquid Chromatography-Tandem Mass Spectrometry

为研究黄冠梨果皮中的主要酚类物质,采用了高效液相色谱—串联质谱方法定性、定量检测黄冠梨果皮中主要酚类物质,并评价该方法定量分析的准确性、线性和检出限。以甲醇—1%乙酸溶液为流动相做梯度洗脱,柱温30℃,检测波长280 nm,流速为0.6 mL/min;质谱检测在负离子模式下,利用全扫描模式、多反应检测模式和中性丢失模式进行。在此方法下,样品中的酚类物质在50 min内得到分离并由色谱的保留时间和质谱信息确定。结果表明:黄冠梨果皮中共检测出15种酚类物质,主要以绿原酸含量最多,含量为65.765 2 mg/100gDW,其次是熊果苷、儿茶素、香豆酸、咖啡酸、槲皮素等。

To research the phenolic compounds of Huangguan pear, high performance liquid chromatography detection-electorspray Io nization （ESI） mass spectrometry was used to determine the phenolic compounds of Huangguan pear qualitatively and quantitatively. This method was validated for accuracy, linearity, repeatability and limits of detection （LOD）. Liner gradient elution composes of methanol and 1% acetate acid solution at 30℃ with flow rate 1.0 mL/min and 280 nm wave length detection. Mass spectrometry mode was negative ion detection, using full scan, multi reaction monitor and neutral loss model. Phenolic compounds were separated in 50 min, the main groups ofphenoilc compounds were found according to retention times, spectral data. The results showed that the major compounds were chlorogenic acid and its concentrate was about 65.765 2 mg/100g DW in peel of Huangguan pear, others was found to contain arbutin, catechin, caffeic acid, coumaric acid, quercetin and SO on.