Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

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• 作者：Iwona Sergiel ; Pawel Pohl ; Magdalena Biesaga
• 关键词：Honey ; Phenolic acids ; Flavonoids ; SPE ; HPLC&ndash ; ESI-MS/MS ; SRM
• 刊名：Food Chemistry
• 出版年：2014
• 出版时间：15 February, 2014
• 年：2014
• 卷：145
• 期：Complete
• 页码：404-408
• 全文大小：257 K

文摘

A simple, fast and specific high performance liquid chromatography separation with an electro-spray ionisation tandem mass spectrometry detection in a negative single reaction ion monitoring scan mode was developed and used for the characterization of Polish honeys according to the content of phenolic acids, including caffeic, chlorogenic, p-coumaric, ferulic, homogentisic, p-hydroxybenzoic and vanillic acids, and flavonoids, i.e., apigenin, genistein, hesperetin, kaempferol, luteolin, rhamnetin, rutin, tricetin and quercetin. Target compounds were isolated and pre-concentrated from the honey matrix by means of the solid phase extraction using Strata X (500 mg) cartridges. Analysed honeys did not contain tricetin and genistein. Hesperetin was determined for the first time in heather and linden honeys while rutin in rape honey.