FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (22): 229-235.doi: 10.7506/spkx1002-6630-20190101-012

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Characterization of Chemical Constituents in Ethyl Acetate Fraction of Lotus Leaves by Ultra-high Performance Liquid Chromatography-Quadrupole Time-of-Flight Tandem Mass Spectrometry

ZHANG Lu, WANG Honghong, YANG Sihan, TU Zongcai,, LI Jun, CHEN Juan, HUANG Yuzhu   

  1. (1. National R&D Center for Freshwater Fish Processing, Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China;2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2019-11-25 Published:2019-12-02

Abstract: This research was designed to identify the major chemical constituents of the ethyl acetate fraction of lotus leaf extract by using ultra-high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS). The compounds were identified based on the accurate molecular mass, parent ions, MS/MS fragment ions, and MS/MS fragmentation pattern of each peak, along with the information about the compounds previously identified in lotus leaves as well as available literature data. Totally, 40 compounds were identified, including 27 flavonoids, 6 phenolic acids, 4 organic acids, 2 fatty acids and 1 amino acid. Flavonoids were the major chemical constituents with quercetin glycosides, kaempferol glycosides, isorhamnetin glycosides and flavan-3-ols being the predominant ones, followed by phenolic acids. This research can provide a theoretical foundation for the application of lotus leaves in the food processing industry and for health-promoting food development.

Key words: lotus leaf, ultra-high performance liquid chromatography-quadrupole time-of-light tandem mass spectrometry, chemical constituents, identification

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