Journal
FOOD CHEMISTRY
Volume 138, Issue 4, Pages 2390-2398Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.027
Keywords
LC/MS; Metabolomics; Phenolics; Polyphenols; Sarcandra glabra (Thunb.) Nakai; Fingerprinting
Funding
- Natural Science Foundation of China [20972136]
- Fundamental Research Funds for the Central Universities [2010QNA6006]
- Foundation for University Key Teacher by the Ministry of Education of China
- Zhejiang Municipal Science and Technology Project [2008C12016, 2009C02005]
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In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based on HPLC-UV detection. Using several chemometric methods such as similarity evaluation and principal components analysis, we determined herb-markers peaks from many HPLC peaks. The structures of these herb-markers were further identified targetedly by electrospray ionisation tandem mass spectrometry (ESI-MS/MS)/time-of-flight mass spectrometry (TOF-MS) analyses. As results, four phenolics, including chlorogenic acid, caffeic acid, 4-O-glucopyranosyl rosmarinic acid and rosmarinic acid, were characterised as major herb-markers for the stems of S. glabra, while another three phenolics, including kaempferol-3-O-beta-D-glucuronic acid, chlorogenic acid and rosmarinic acid, were characteristic components for the leaves. The compounds may be very useful for further phenolome analysis. (C) 2012 Elsevier Ltd. All rights reserved.
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