Analysis of Phenolic Compounds in Dangshan Pear by High Performance Liquid Chromatography-tandem Mass Spectrometry

Abstract

Abstract: High performance liquid chromatography( HPLC)-UV detection-electrospray ionization(ESI) mass spectrometry was used to determine qualitatively and quantitatively the phenolic compounds of Dangshan pear and its juice. Phenolic compounds were saperated in 70min, the main groups of phenolic compounds found according to retention times, spectral data and literature references, mass spectrometry in tandem mode with negative ion detection, using full scan, multi reaction monitor and neutral loss model. The major compounds in Dangshan pear were found to be chlorogenic acid, its concentrate was about 180mg/L in fresh fruit, others was found to contain arbutin, gallic acid, caffeic acid, caffeoylquinic acid, catechin, epicatechin, rutin, quercetin-3-galactoside, quercetin-3-xyloside,q uercetin-3-rhamnoside,q uercetina nd soo n.

Key words: HPLC-MS-MS, Dangshan pear, phenolic compounds

PAN Jian, YANG Yi, XIA Xiao-Xiao, WU Fang-Rui. Analysis of Phenolic Compounds in Dangshan Pear by High Performance Liquid Chromatography-tandem Mass Spectrometry[J]. FOOD SCIENCE, 2006, 27(12): 578-581.

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Analysis of Phenolic Compounds in Dangshan Pear by High Performance Liquid Chromatography-tandem Mass Spectrometry

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