Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science》 2006-12
Add to Favorite Get Latest Update

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

PAN Jian,YANG Yi*,XIA Xiao-xiao,WU Fang-rui (Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China)  
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.
【Fund】: 安徽省十五二期重点项目(040130443)
【CateGory Index】: TS255.7
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved