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首页> 外文期刊>Journal of mass spectrometry: JMS >How to distinguish between cinnamoylshikimate esters and chlorogenic acid lactones by liquid chromatography-tandem mass spectrometry
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How to distinguish between cinnamoylshikimate esters and chlorogenic acid lactones by liquid chromatography-tandem mass spectrometry

机译：液相色谱-串联质谱法如何区分肉桂酰shi草酸酯和绿原酸内酯

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摘要

In this study, liquid chromatography-tandem mass spectrometry (LC-MS ~n; n = 2-3) has been used to characterize and distinguish chlorogenic acid lactones from cinnamoylshikimate esters. This is the first time when an LC-MS~n method has been developed to distinguish between these two isomeric classes of compounds formed in particular in food processing from chlorogenic acids at elevated temperature through loss of water. The structures of regioisomeric chlorogenic acid lactones and shikimate esters have been assigned on the basis of LC-MS~n patterns of fragmentation, relative hydrophobicity, and fragmentation analogy with the synthetic standards of dimethoxycinnamic, ferulic, and caffeic acid containing monoacyl chlorogenic acid lactones and shikimate esters.
机译：在这项研究中，液相色谱-串联质谱法（LC-MS〜n; n = 2-3）已用于表征和区分肉桂酰shi草酸酯中的绿原酸内酯。这是首次开发出LC-MS-n方法来区分这两种异构体类型的化合物，特别是在食品加工中形成的这两种异构体，它们是在高温下由于水的流失而与绿原酸形成的。区域异构绿原酸内酯和sh草酸酯的结构是根据LC-MS〜n断裂，相对疏水性和断裂的模式确定的，类似于含有二酰基绿原酸内酯和二甲氧基肉桂酸，阿魏酸和咖啡酸的合成标准。 iki草酸酯。

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