Hydroxycinnamic acid derivatives occurring in Cichorium endivia vegetables

被引：54
|
作者：
Papetti, Adele [1 ]
Daglia, Maria [1 ]
Aceti, Camilla [1 ]
Sordelli, Barbara [1 ]
Spini, Valentina [1 ]
Carazzone, Chiara [2 ]
Gazzani, Gabriella [1 ]
机构：
[1] Dept Pharmaceut Chem, I-27100 Pavia, Italy
[2] Univ Crete, Dept Chem, Iraklion 71003, Crete, Greece
来源：
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS | 2008年 / 48卷 / 02期
关键词：
HPLC-DAD-MS/MS; Cichorium endivia var. crispum; Cichorium endivia var. latifolium; vegetables; chlorogenic acid;
D O I：
10.1016/j.jpba.2008.04.014
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
The hydroxycinnamic acid derivatives found in Chicorium endivia var. crispum and var. latifolium polyphenolic extracts were detected and characterized by high-performance liquid chromatography (HPLC) combined with photodiode array detector (DAD) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). The method provides data (molecular weight and diagnostic fragment ions) on the molecular structure of compounds. The combined approach enabled identification of four hydroxycinnamic derivatives in each chicory extract; three derivatives (5-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 5-O-feruloylquinic acid) were found in both chicories, while 3,5-di-O-caffeoylquinic acid was typical of var. crispum and cis-caftaric acid of var. latifolium. (c) 2008 Elsevier B.V. All rights reserved.
引用
收藏
页码：472 / 476
页数：5
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