Rapid Determination of Phenolic Compounds and Alkaloids of Carob Flour by Improved Liquid Chromatography Tandem Mass Spectrometry

被引：38

作者：

Ortega, Nadia ^{[1
,2
]}

Macia, Alba ^{[1
]}

Romero, Maria-Paz ^{[1
]}

Trullols, Esther ^{[2
]}

Morello, Jose-Ramon ^{[2
]}

Angles, Neus ^{[2
]}

Motilva, Maria-Jose ^{[1
]}

机构：

[1] Univ Lleida, Escuela Tecn Super Ingn Agr, XaRTA UTPV, Dept Food Technol, Lleida 25198, Spain

[2] La Morella Nuts SA, R D i Dept, Castellvell Del Camp 43392, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 16期

关键词：

Phenols; alkaloids; carob flour; ultra performance liquid chromatography; tandem MS; CERATONIA-SILIQUA L; POLYPHENOLS; HPLC; COCOA; FOODS;

D O I：

10.1021/jf901635s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An improved chromatographic method was developed using ultra-performance liquid chromatography-tandem mass spectrometry to identify and quantify phenolic compounds and alkaloids, theobromine and caffeine, in carob flour samples. The developed method has been validated in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, limits of detection, and limits of quantification. The chromatographic method allows the identification and quantification of 20 phenolic compounds, that is, phenolic acids, flavonoids, and their aglycone and glucoside forms, together with the determination of the alkaloids, caffeine and theobromine, at low concentration levels all in a short analysis time of less than 20 min.

引用

页码：7239 / 7244

页数：6

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