Identification of Desulpho-glucosinolates in Chinese Kale by HPLC-PDA-ESI/MS

doi:10.7506/spkx1002-6300-200920093

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 411-415.doi: 10.7506/spkx1002-6300-200920093

Previous Articles Next Articles

Identification of Desulpho-glucosinolates in Chinese Kale by HPLC-PDA-ESI/MS

LA Gui-xiao1，SHI Lin-na1，FANG Ping1,2,*，LI Ya-juan2

1. Key Laboratory of Environmental Remediation and Ecological Health, Ministry of Education, College of Environmental and Natural
Resources Science, Zhejiang University, Hangzhou 310029, China ；2. Zhejiang Key Laboratory of Subtropical Soil Science and
Plant Nutrition, College of Environmental and Natural Resources Science, Zhejiang University, Hangzhou 310029, China

Received:2008-11-28 Online:2009-10-15 Published:2010-12-29
Contact: FANG Ping

Abstract

Abstract:

Desulpho-glucosinolates in Chinese kale were identified by high performance liquid chromatography-photodiode array-electrospray ionization (HPLC-PDA-ESI/MS) through analyzing properties of MS and PDA under both positive and negative ion modes. Eleven glucosinolates including 7 aliphatic glucosinolates and 4 indolyl glucosinolates in Chinese kale were identified based on ion fragmentations under both negative and positive ESI modes. Further analysis of PDA spectra revealed only one absorption peak for aliphatic desulpho-glucosinolates and two absorption peaks for indolyl desulpho-glucosinolates due to the structure diversity.

Key words: Chinese kale (Brassica alboglabra L.), desulpho-glucosinolate, HPLC, PDA, electrospray ionization-mass spectrometry (ESI/MS), absorption peak

CLC Number:

S635.9

LA Gui-xiao1，SHI Lin-na1，FANG Ping1,2,*，LI Ya-juan2. Identification of Desulpho-glucosinolates in Chinese Kale by HPLC-PDA-ESI/MS[J]. FOOD SCIENCE, 2009, 30(20): 411-415.

[1]	ZHANG Xinna, MA Liyan, PAN Saichao, ZHANG Chunjiao, ZHANG Yongxin, ZHOU Fang, HUANG Kunlun, DAI Yunqing. Simultaneous Determination of 11 Mycotoxins in Minor Food Legumes by High Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) [J]. FOOD SCIENCE, 2019, 40(8): 306-310.
[2]	ZHENG Zhenjia, ZHANG Ruiling, ZHANG Minmin, QIU Zhichang, ZHANG Bin, QIAO Xuguang. On-line Screening for and Identification of Antioxidant Compounds from Burdock Roots (Arctium lappa L.) by High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 175-179.
[3]	WANG Shuhui, SONG Shasha, CAO Xueli. Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading [J]. FOOD SCIENCE, 2019, 40(8): 180-185.
[4]	ZHANG Zidong, FU Dongmei, ZHANG Weipeng, ZHANG Lin, ZU Yuangang. Simultaneous Determination of Five Phenylpropanoids in Eucommia ulmoides Oliv. from Different Ages and Parts by HPLC [J]. FOOD SCIENCE, 2019, 40(8): 186-191.
[5]	ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei. Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries [J]. FOOD SCIENCE, 2019, 40(8): 202-207.
[6]	PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi. Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics [J]. FOOD SCIENCE, 2019, 40(4): 229-236.
[7]	LI Kun, ZHANG Wenwen, LIU Lanxiang, ZHENG Hua, LI Kai, XU Juan, ZHANG Hong. Enantioseparation and Thermodynamic Properties of Aleuritic Acid by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD) [J]. FOOD SCIENCE, 2019, 40(2): 200-207.
[8]	YANG Huan, MA Youning, QIN Meiling, CHAI Shuangshuang, HE Qiao, ZHANG Hantong, MOU Renxiang. Rapid Analysis of Chlorpyrifos, Carbosulfan and Their Metabolites Residues in Rice by HPLC-MS/MS [J]. FOOD SCIENCE, 2019, 40(2): 304-309.
[9]	WANG Shuhui, CAO Xueli, SONG Shasha, LONG Limei. Development of Certified Reference Materials for Xinyang Maojian Tea Grading Based on HPLC Fingerprints of Flavor Components [J]. FOOD SCIENCE, 2019, 40(16): 293-301.
[10]	LI Jiaxiu, ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, JIAO Zhonggao. Fingerprinting of Organic Acids by High Performance Liquid Chromatography for Authentication of Sweet Cherry Juice [J]. FOOD SCIENCE, 2019, 40(16): 327-334.
[11]	DENG Junlin, ZHU Yongqing, XIA Chen, CHEN Jian, ZHAO Xuzhu, ZHANG Yingjiao, LI Huajia, DENG Haiyun, LI Juan. Phenolic Contents and Antioxidant Activity in Methanol Extracts from Gynostemma pentaphyllum (Thumb.) Makino [J]. FOOD SCIENCE, 2019, 40(14): 265-269.
[12]	XU Mingfang, SHEN Linyan, YANG Yunshu, FU Lijun, SUN Yong, WANG Yangyang, PENG Lu, HUANG Xiaojing, LI Yan. Comparison of HPLC-MS/MS and HPLC for the Synchronous Determination of Ergosterol and VD2 in White Hypsizygus marmoreus [J]. FOOD SCIENCE, 2019, 40(12): 237-244.
[13]	ZHANG Yipei, ZHANG Ting, SHI Yiheng, YUAN Yahong, YUE Tianli. Optimization of Processing Conditions and Phenolic Composition Analysis of Quinoa Tea [J]. FOOD SCIENCE, 2019, 40(12): 267-274.
[14]	LU Lanxiang, XUE Xia, ZHANG Yanxia, YANG Hao, WANG Jun, ZHU Jianhua, LIU Yanming. Comparison of Sample Pretreatment Methods for the Determination of Imidacloprid Residue in Agricultural Products by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2019, 40(12): 315-320.
[15]	GUAN Boyuan, ZHANG Zhenghan, SHI Jiaxin, SHI Xu, YUE Xiqing, YANG Mei. Comparison of Full-Spectrum Free and Hydrolyzed Amino Acids in Human and Bovine Milks [J]. FOOD SCIENCE, 2019, 40(10): 193-198.

Identification of Desulpho-glucosinolates in Chinese Kale by HPLC-PDA-ESI/MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments