食品科学

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蓝莓叶多酚组成成分分析

李颖畅,王玉华,韩美洲,张 笑,励建荣*   

  1. 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁省食品安全重点实验室,辽宁 锦州 121013
  • 出版日期:2016-03-25 发布日期:2016-03-18

Polyphenol Composition of Blueberry Leaves

LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong*   

  1. College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, Jinzhou 121013, China
  • Online:2016-03-25 Published:2016-03-18

摘要:

通过特征颜色反应、紫外-可见光谱、傅里叶红外光谱、高效液相色谱-质谱(high performance liquidchromatography-mass spectrometry,HPLC-MS)法对蓝莓叶多酚样品进行定性分析。结果表明:蓝莓叶多酚中含有羟基、糖基、苯环、甲氧基和含氧杂环等特征基团。蓝莓叶多酚在醇溶液中最大吸收波长分别在354 nm和748 nm处。通过HPLC-MS的保留时间和多酚单体的一、二级质谱图分析,并与标准的质谱数据和保留时间比较,得知蓝莓叶多酚中有5 种多酚单体,分别为表儿茶素没食子酸酯、绿原酸、甲基-芥子酸-己糖苷、5-O-阿魏酰奎尼酸、槲皮素3-O-葡萄糖苷。

关键词: 蓝莓叶多酚, 组成分析, 高效液相色谱-质谱联用

Abstract:

Specific chemical reactions, ultraviolet-visible spectroscopy, infrared absorption spectroscopy, and high
performance liquid chromatography-mass spectrometry (HPLC-MS) analyses indicated that polyphenols from blueberry
leaves contained the characteristics groups of hydroxide radical, glycosyl, benzene ring, methoxyl and oxygen heterocycle.
The maximum absorption wavelengths of polyphenols from blueberry leaves were 354 nm and 748 nm in alcohol. Five
individual polyphenols i.e., epigallocatechin gallate, chlorogenic acid, methyl-sinapic acid-hexoside, 5-O-feruloylquinic acid
and ouercetin 3-O-glucoside were tentatively identified by comparing their mass spectral data and retention times with those
of reference standards and published data.

Key words: polyphenols from blueberry leaves, composition analysis, high performance liquid chromatography-mass spectrometry (HPLC-MS)

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