Stability and Degradation of Caffeoylquinic Acids under Different Storage Conditions Studied by High-Performance Liquid Chromatography with Photo Diode Array Detection and High-Performance Liquid Chromatography with Electrospray Ionization Collision-Induced Dissociation Tandem Mass Spectrometry

被引:64
作者
Xue, Meng [1 ]
Shi, Hang [1 ]
Zhang, Jiao [1 ]
Liu, Qing-Quan [2 ]
Guan, Jun [1 ]
Zhang, Jia-Yu [3 ]
Ma, Qun [1 ]
机构
[1] Beijing Univ Chinese Med, Sch Chinese Pharm, Beijing 100102, Peoples R China
[2] Beijing Hosp Tradit Chinese Med, Beijing 100010, Peoples R China
[3] Beijing Univ Chinese Med, Beijing Inst Chinese Med, Beijing 100029, Peoples R China
来源
MOLECULES | 2016年 / 21卷 / 07期
关键词
caffeoylquinic acids (CQAs); stability; temperature; light irradiation; solvent; HPLC-MSn; CHLOROGENIC ACIDS; 5-O-CAFFEOYLQUINIC ACID; ISOMERS; IDENTIFICATION; TRANSFORMATION; STRATEGY;
D O I
10.3390/molecules21070948
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Caffeoylquinic acids (CQAs) are main constituents in many herbal medicines with various biological and pharmacological effects. However, CQAs will degrade or isomerize when affected by temperature, pH, light, etc. In this study, high-performance liquid chromatography with photodiode array detection (HPLC-PDA) and high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) was utilized to study the stability and degradation of CQAs (three mono-acyl CQAs and four di-acyl CQAs) under various ordinary storage conditions (involving different temperatures, solvents, and light irradiation). The results indicated that the stability of CQAs was mainly affected by temperature and light irradiation, while solvents did not affect it in any obvious way under the conditions studied. Mono-acyl CQAs were generally much more stable than di-acyl CQAs under the same conditions. Meanwhile, the chemical structures of 30 degradation products were also characterized by HPLC-MSn, inferring that isomerization, methylation, and hydrolysis were three major degradation pathways. The result provides a meaningful clue for the storage conditions of CQAs standard substances and samples.
引用
收藏
页数:13
相关论文
共 21 条
  • [1] LC-MSn analysis of the cis isomers of chlorogenic acids
    Clifford, Michael N.
    Kirkpatrick, Jo
    Kuhnert, Nikolai
    Roozendaal, Hajo
    Salgado, Paula Rodrigues
    [J]. FOOD CHEMISTRY, 2008, 106 (01) : 379 - 385
  • [2] The chlorogenic acids of Hemerocallis
    Clifford, MN
    Wu, WG
    Kuhnert, N
    [J]. FOOD CHEMISTRY, 2006, 95 (04) : 574 - 578
  • [3] Discriminating between the six isomers of dicaffeoylquinic acid by LC-MSn
    Clifford, MN
    Knight, S
    Kuhnert, N
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) : 3821 - 3832
  • [4] Clifford MN, 1999, J SCI FOOD AGR, V79, P362, DOI 10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO
  • [5] 2-D
  • [6] Clifford MN, 2000, J SCI FOOD AGR, V80, P1033, DOI 10.1002/(SICI)1097-0010(20000515)80:7<1033::AID-JSFA595>3.0.CO
  • [7] 2-T
  • [8] Does coffee enriched with chlorogenic acids improve mood and cognition after acute administration in healthy elderly? A pilot study
    Cropley, Vanessa
    Croft, Rodney
    Silber, Beata
    Neale, Chris
    Scholey, Andrew
    Stough, Con
    Schmitt, Jeroen
    [J]. PSYCHOPHARMACOLOGY, 2012, 219 (03) : 737 - 749
  • [9] Transformation of 5-O-Caffeoylquinic Acid in Blueberries during High-Temperature Processing
    Dawidowicz, Andrzej L.
    Typek, Rafal
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (45) : 10889 - 10895
  • [10] Thermal transformation of trans-5-O-caffeoylquinic acid (trans-5-CQA) in alcoholic solutions
    Dawidowicz, Andrzej L.
    Typek, Rafal
    [J]. FOOD CHEMISTRY, 2015, 167 : 52 - 60