Determination of endogenous phenolic compounds in honey by HPLC-MS/ MS

文献类型： 外文期刊

第一作者： Wang, Yuan

作者： Wang, Yuan;Xing, Lijie;Zhang, Jinlei;Ma, Xiaoning;Weng, Rui;Wang, Yuan;Xing, Lijie;Zhang, Jinlei;Ma, Xiaoning;Wang, Yuan

作者机构：

关键词： Phenolic compounds; Honey; Liquid chromatography; Tandem mass spectrometry; Two-step extraction

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 183 卷

页码：

收录情况： SCI

摘要： To achieve the highly selective, sensitive, and universal analysis of endogenous phenolic compounds in honey, 24 phenolic compounds were simultaneously analyzed using high-performance liquid chromatography coupled with tandem mass spectrometry. Honey samples were extracted using ethyl acetate and 0.01 mol/L hydrochloric acid aqueous solution in two stages and cleaned by hydrophilic-lipophilic balanced columns. The 24 analytes exhibited good linearity, with coefficients of determination (R2) higher than 0.99. The limits of detection and quantitation were 0.2-1.0 and 0.6-3.0 & mu;g/kg, respectively; the recoveries were 71.5%-115.2%, and the intraand inter-day relative standard deviations were both <10%. Nine phenolic compounds, namely, 4-hydroxybenzoic acid, rutin, vanillic acid, hyperoside, p-coumaric acid, syringic acid, caffeic acid, ferulic acid, and gallic acid, were detected and quantified in honey samples collected from the Xinjiang province of China. The results show that the method was simple, highly sensitive, and accurate as well as suitable for the simultaneous analysis of endogenous phenolic compounds in honey samples.

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