Rapid quantitation of avenanthramides in oat-containing products by high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-TQMS)

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• 作者：Zhuohong Xie^a ; ^{xie.zhuohong@gmail.com} ; Tracy Mui^b ; Marsha Sintara^a ; Boxin Ou^a ; Jodee Johnson^c ; YiFang Chu^c ; Marianne O'shea^c ; Prabhakar Kasturi^b ; Yumin Chen^b ; ^{Yumin.Chen@pepsico.com}
• 关键词：Avenanthramide ; Oat ; HPLC ; Mass spectrometry ; Multi-reaction monitoring
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：280-288
• 全文大小：1122 K
• 卷排序：224

文摘

Avenanthramides (AVNs) are nitrogen-containing phenolic compounds produced in oat. A rapid and novel LC-MS/MS method for AVNs was developed and validated. Mass spectroscopic fragmentation patterns of AVNs were investigated. Hot cereal (HC) had the highest level of AVNs among six oat-containing products. Growing location had stronger effect on AVN composition than oat variety.