UPLC-Q-TOF/MS analysis of chemical constituents of methanolic extract from cassava tender stems
文献类型： 外文期刊
作者： Zhang, J. 1 ; Ye, J. Q. 1 ; Xiao, X. H. 1 ; Wang, M. 1 ; Li, K. M. 1 ; Chen, J. 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Inst Trop Crop Genet Resources, Haikou 571101, Peoples R China
2.Hainan Univ, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
3.Hainan Univ, Engn Res Ctr Utilizat Trop Polysaccharide Resource, Minist Educ, Haikou 570228, Peoples R China
4.Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Peoples R China
关键词： cassava tender stem; liquid chromatography; mass spectrometry; chemical composition
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：0.8； 五年影响因子：1.3 ）
ISSN： 1985-4668
年卷期： 2023 年 30 卷 4 期
页码：
收录情况： SCI
摘要： In the processing and utilisation of cassava, stems and leaves usually become waste. The tender stems of cassava were analysed by electrospray ionisation high-performance liquid chromatography-tandem mass spectrometry. Using UPLC BEH C18 column (50 x 2.1 mm; i.d.: 1.7 & mu;m), the mobile phases were H2O (0.1% FA) and CH3CN (0.1% FA), the column temperature was 30 & DEG;C, and the flow rate was 0.30 mL/min. Mass spectrometry was performed by the Waters SYNAPT G2 HDMS system. This gave excellent reproducibility and avoided the interference of some similar substances. A total of 33 compounds were identified in Bzhe samples of cassava tender stems by this method, mainly cyanosides, catechins, flavonoids, glycosides, glycosides, phospholipids, and other components. The present work provided reference value for the development and utilisation of cassava tender stems.
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