FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (4): 218-221.

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Analysis of Soyasaponins by High Performance Liquid Chromatography-Negative Electrospray Ionization Tandem Mass Spectrometry

 XIAO  Jun-Xia, PENG  Guang-Hua, ZHU  Cai-Ping, REN  Dan-Dan, ZHANG  Sheng-Hua   

  1. School of Food Science and Technology, Huazhong Agricultural University
  • Online:2005-04-15 Published:2011-09-19

Abstract: Soyasaponins of three fractions(SS-Ⅰ、SS-Ⅱ、SS-Ⅲ) were obtained by D101A macroporous resin column chromatographic method. SS-Ⅲ were determined by high performance liquid chromatography-negative electrospray ionization tandem mass spectrometry(HPLC-ESI-/MS2).In the method, on line HPLC-ESI-/MS allowed to obtain rapidly useful information about the molecular weight while HPLC-ESI-/MS2 offered the abundant fragment ion peak. So four known group B soyasaponins and one group E soyasaponin were determined respectively. One new composition that had not been reported in soyasaponins before was identified.

Key words: soyasaponins, high performance liquid chromatography-negative electrospray ionization tandem mass spectrometry, group B soyasaponin, group E soyasaponin