基于UPLC-QTOF-MS和HPLC-QQQ-MS技术的鹰嘴豆酚类化合物定性、定量分析及其抗氧化能力研究  

Qualitative,Quantitative Analysis of Chickpea Phenolics Based on UPLC-QTOF-MS and HPLC-QQQ-MS and It’s the Antioxidant Activity

作　　者：李文婷 李红艳[1] 邓泽元[1] 张兵[1] Li Wenting;Li Hongyan;Deng Zeyuan;Zhang Bing(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2020年第4期261-269,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31701564);江西省自然科学基金项目(20171BAB214035);江西省重点研发计划项目(20181BBF60014)。

摘　　要：鹰嘴豆为一种高营养豆类植物。为深入了解其营养价值,用80%甲醇溶液提取酚类物质,对提取物中不同存在形态的酚类化合物及其抗氧化活性进行测定,并对其提取物进行酚类的定性及定量分析。结果表明,酚酸含量最高部分为糖苷键合态酚类物质(0.81 mg/g),黄酮含量最高部分为游离态酚类物质(0.26 mg/g),不同存在形式酚类物质含量及抗氧化能力不同;80%甲醇提取物通过UPLC-QTOF-MS定性分析,对其24种化合物进行鉴定,包括12种黄酮、4种酚酸;HPLC-QQQ-MS定量分析表明:对羟基苯甲酸、香豆酸、原儿茶酸类化合物含量丰富。Chickpeas(Cicer arietinum L)are highly nutritious legumes,in order to better understand its nutritional value,phenolics were extracted with 80%methanol solution,the content and antioxidant activity of phenolic compounds in different existing forms in the extract were determined,and analyze on qualitative,quantitative of 80%methanol solution.The results showed that the contents of total phenols and antioxidant activity in different forms of chickpeas were different,the phenolic content of glycoside phenolic compounds was the highest(0.81 mg/g),the content of free phenolic flavonoids was the highest(0.26 mg/g).The 80%methanol extracts were separated by UPLC-QTOF-MS,and identify 24 compounds including 4 phenolic acids and 12 flavonoids.Quantitative analysis by HPLC-QQQ-MS showed that p-hydroxybenzoic acid,coumalic acid and protocatechuic acid compounds are rich in chickpeas.

关 键 词：UPLC-QTOF-MS HPLC-QQQ-MS 鹰嘴豆 酚类 抗氧化活性 

分 类 号：O657.63[理学—分析化学] TS214[理学—化学]