Polyphenolic profile of butterhead lettuce cultivar by ultrahigh performance liquid chromatography coupled online to UV-visible spectrophotometry and quadrupole time-of-flight mass spectrometry

被引：21

作者：

Viacava, Gabriela E. ^{[1
]}

Roura, Sara I. ^{[1
]}

Lopez-Marquez, Diana M. ^{[2
]}

Berrueta, Luis A. ^{[2
]}

Gallo, Blanca ^{[2
]}

Alonso-Salces, Rosa M. ^{[3
]}

机构：

[1] Univ Nacl Mar del Plata, Fac Ingn, CONICET, Dept Ingn Quim & Alimentos,Grp Invest Ingn Alimen, Juan B Justo 4302, RA-7600 Mar Del Plata, Buenos Aires, Argentina

[2] Univ Basque Country, Fac Ciencia & Tecnol, Dept Quim Analit, POB 644, Bilbao 48080, Spain

[3] Univ Nacl Mar del Plata, Fac Ciencias Exactas & Nat, CONICET, Dept Biol, Funes 3350, RA-7600 Mar Del Plata, Buenos Aires, Argentina

来源：

FOOD CHEMISTRY | 2018年 / 260卷

关键词：

Lactuca sativa; Lettuce; Phenolic compounds; UHPLC-QToF; Mass spectrometry; MSE; COLLISION-INDUCED DISSOCIATION; PHENOLIC-COMPOUNDS; ELECTROSPRAY-IONIZATION; LC-MSN; CHLOROGENIC ACIDS; ANALYTICAL STRATEGY; TRIPLE QUADRUPOLE; LACTUCA-SATIVA; IDENTIFICATION; ANTIOXIDANT;

D O I：

10.1016/j.foodchem.2018.03.151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present study, the butterhead lettuce cultivar was analyzed by ultrahigh performance liquid chromatography (UHPLC) coupled online to diode array detection (DAD), electrospray ionization (ESI) and quadrupole time-of-flight mass spectrometry (QToF/MS) in the positive and negative ion mode in order to characterize its polyphenolic profile for the first time. The instrument acquisition mode MSE was used to collect automatic and simultaneous information of exact mass at high and low collision energies of precursor ions as well as other ions produced as a result of their fragmentation. One hundred eleven phenolic compounds were identified in the acidified hydromethanolic extract of freeze-dried leaves of butterhead lettuce cultivar: 40 hydroxycinnamic acid derivatives, 21 hydroxybenzoic acid derivatives, 2 hydroxyphenylacetic acid derivatives, 18 flavonols, 9 flavones, one flavanone, 7 coumarins, one hydrolysable tannin and 12 lignans. Forty-seven of these compounds have been tentatively identified for the first time in lettuce.

引用

页码：239 / 273

页数：35

共 39 条

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