Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China
文献类型： 外文期刊
作者： Zhang, Liuquan 1 ; Li, Yi 2 ; Liang, Ying 2 ; Liang, Kehong 3 ; Zhang, Fang 4 ; Xu, Tao 1 ; Wang, Mengmeng 1 ; Song, Huax 1 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci,Key Lab Agroprod Nut, Fuli Inst Food Sci,Natl Engn Lab Intelligent Food, Key Lab Agroprod Postharvest Handling,Minist Agr, Hangzhou 310058, Zhejiang, Peoples R China
2.Jiangsu Acad Agr Sci, Lab Food Qual & Safety,State Key Lab Cultivat Bas, Minist Sci & Technol,Key Lab Agroprod Safety Risk, Sino US Joint Res Ctr Food Safety,Inst Agroprod Q, Nanjing 210014, Jiangsu, Peoples R China
3.Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing 100081, Peoples R China
4.Beijing Univ Technol, Beijing 100124, Peoples R China
关键词： Phenolic acid; Vegetable; HPLC-MS; Concentration; China
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 276 卷
页码：
收录情况： SCI
摘要： This study aimed to establish a precise HPLC-MS approach to determine the concentrations and distribution of major phenolic acids in six categories of vegetables that are commonly consumed in China. We detected 17 phenolic acids within 15 min under optimized conditions. The method showed detection limits varying from 0.008 mg/L to 0.042 mg/L, average recoveries ranging from 71.0% to 110.7%, and a RSD of <= 9.98%. The average concentrations of total phenolic acids followed the order of flower > root > leafy > stem > bean > fruit vegetables. The phenolic acids were more abundant in the leafy, root, and stem vegetables than in the other vegetable samples. Furthermore, the levels of isoferulic acid, p-coumaric acid, and ferulic acid were greater than those of other phenolic acids in the vegetables. Free soluble phenolic acids were the dominant species in all vegetables (P < 0.001), except in the stem vegetables (P < 0.027).
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