FOOD SCIENCE

Previous Articles     Next Articles

Identification of Chemical Constituents of Flavonoids in the Leaves of Prunus pseudocerasus L. by HPLC-MS-MS

LI Chen,JIANG Zi-tao,LI Rong   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China
  • Online:2013-08-25 Published:2013-09-03

Abstract:

Flavonoids in the leaves of Prunus pseudocerasus L. were analyzed and identified by HPLC-MS-MS method.
The mobile phase used for gradient elution was methanol/water containing 0.1% formic acid. Data acquirement was
performed in the ESI negative ion mode. By comparison with authentic standards and based on details of molecular
weight and mass spectral fragments, 9 flavonoid components were identified and their quantitative determination was
performed using external and internal standard methods, which were luteoloside (14.42 mg/g), vitexin (24.67 mg/g), rutin
(54.66 mg/g), hyperoside (56.74 mg/g), astragalin (44.20 mg/g), quinic acid (28.12 mg/g), chlorogrnic acid (10.12 mg/g),
quercetin-3-rutinose-glucoside (20.15 mg/g), kaempferol-3-O-rutinoside (86.57 mg/g). The proposed method is rapid and
reproducible and is useful to analyze flavonoids in the leaves of P. pseudocerasus.

Key words: Prunus pseudocerasus L. leaves, flavonoids, HPLC-MS-MS, kaempferol-3-O-rutinoside