期刊
FOOD CHEMISTRY
卷 276, 期 -, 页码 538-546出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.074
关键词
Phenolic acid; Vegetable; HPLC-MS; Concentration; China
资金
- National Major R&D Program of China [2017YFD0400200]
- Innovation and Integrated Application of Technologies in Industrial Chain of High-quality Leafy Vegetables Products [cx(15)1016]
- Fundamental Research Funds for the Central Universities of China
- Special Project of Agriculture Product Quality Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, China [GJFP2018015]
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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