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

页码：472 / 476

页数：5

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