Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds
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- 作者：Rakesh Jaiswal ; Maria Alexandra Patras ; Pinkie Jacob Eravuchira ; Nikolai Kuhnert
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：August 11, 2010
- 年：2010
- 卷：58
- 期：15
- 页码：8722-8737
- 全文大小：1193K
- 年卷期：v.58,no.15(August 11, 2010)
- ISSN：1520-5118
文摘
LC-MSn (n = 2−4) has been used to detect and characterize in green Robusta coffee beans 15 quantitatively minor sinapic acid and trimethoxycinnamoylquinic acid-containing chlorogenic acids, all reported for the first time from this source, with 13 of them not previously reported in nature. These comprise 3-sinapoylquinic acid, 4-sinapoylquinic acid, and 5-sinapoylquinic acid (Mr 398); 3-sinapoyl-5-caffeoylquinic acid, 3-sinapoyl-4-caffeoylquinic acid, and 4-sinapoyl-3-caffeoylquinic acid (Mr 560); 3-(3,5-dihydroxy-4-methoxy)cinnamoyl-4-feruloylquinic acid (Mr 560); 3-sinapoyl-5-feruloylquinic acid, 3-feruloyl-4-sinapoylquinic acid, and 4-sinapoyl-5-feruloylquinic acid (Mr 574); 4-trimethoxycinnamoyl-5-caffeoylquinic acid, 3-trimethoxycinnamoyl-5-caffeoylquinic acid (Mr 574); and 5-feruloyl-3-trimethoxycinnamoylquinic acid, 3-trimethoxycinnamoyl-4-feruloylquinic acid, and 4-trimethoxycinnamoyl-5-feruloylquinic acid (Mr 588). Furthermore, a series of structures including nine new triacyl quinic acids have been assigned on the basis of LC-MSn patterns of fragmentation, relative hydrophobicity, and analogy of fragmentation patterns if compared to feruloyl, caffeoyl, and dimethoxycinnamoyl quinic acids. Sixty-nine chlorogenic acids have now been characterized in green Robusta coffee beans.