Improved Quantification of Free and Ester-Bound Gallic Acid in Foods and Beverages by UHPLC-MS/MS

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• 作者：Andrew G. Newsome ; Yongchao Li ; Richard B. van Breemen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：February 17, 2016
• 年：2016
• 卷：64
• 期：6
• 页码：1326-1334
• 全文大小：455K
• ISSN：1520-5118

文摘

Hydrolyzable tannins are measured routinely during the characterization of food and beverage samples. Most methods for the determination of hydrolyzable tannins use hydrolysis or methanolysis to convert complex tannins to small molecules (gallic acid, methyl gallate, and ellagic acid) for quantification by HPLC-UV. Often unrecognized, analytical limitations and variability inherent in these approaches for the measurement of hydrolyzable tannins include the variable mass fraction (0–0.90) that is released as analyte, contributions of sources other than tannins to hydrolyzable gallate (can exceed >10 wt %/wt), the measurement of both free and total analyte, and lack of controls to account for degradation. An accurate, specific, sensitive, and higher-throughput approach for the determination of hydrolyzable gallate based on ultrahigh-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) that overcomes these limitations was developed.