Quantification of the Predominant Monomeric Catechins in Baking Chocolate Standard Reference Material by LC/APCI-MS
详细信息 查看全文
- 作者：Bryant C. Nelson and Katherine E. Sharpless
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：January 29, 2003
- 年：2003
- 卷：51
- 期：3
- 页码：531 - 537
- 全文大小：93K
- 年卷期：v.51,no.3(January 29, 2003)
- ISSN：1520-5118
文摘
Catechins are polyphenolic plant compounds (flavonoids) that may offer significant health benefits tohumans. These benefits stem largely from their anticarcinogenic, antioxidant, and antimutagenicproperties. Recent epidemiological studies suggest that the consumption of flavonoid-containing foodsis associated with reduced risk of cardiovascular disease. Chocolate is a natural cocoa bean-basedproduct that reportedly contains high levels of monomeric, oligomeric, and polymeric catechins. Wehave applied solid-liquid extraction and liquid chromatography coupled with atmospheric pressurechemical ionization-mass spectrometry to the identification and determination of the predominantmonomeric catechins, (+)-catechin and (-)-epicatechin, in a baking chocolate Standard ReferenceMaterial (NIST Standard Reference Material 2384). (+)-Catechin and (-)-epicatechin are detectedand quantified in chocolate extracts on the basis of selected-ion monitoring of their protonated [M + H]+molecular ions. Tryptophan methyl ester is used as an internal standard. The developed method hasthe capacity to accurately quantify as little as 0.1 
g/mL (0.01 mg of catechin/g of chocolate) ofeither catechin in chocolate extracts, and the method has additionally been used to certify (+)-catechinand (-)-epicatechin levels in the baking chocolate Standard Reference Material. This is the firstreported use of liquid chromatography/mass spectrometry for the quantitative determination ofmonomeric catechins in chocolate and the only report certifying monomeric catechin levels in a food-based Standard Reference Material.Keywords: Catechin; chocolate; epicatechin; liquid chromatography; mass spectrometry; standardreference material
g/mL (0.01 mg of catechin/g of chocolate) ofeither catechin in chocolate extracts, and the method has additionally been used to certify (+)-catechinand (-)-epicatechin levels in the baking chocolate Standard Reference Material. This is the firstreported use of liquid chromatography/mass spectrometry for the quantitative determination ofmonomeric catechins in chocolate and the only report certifying monomeric catechin levels in a food-based Standard Reference Material.Keywords: Catechin; chocolate; epicatechin; liquid chromatography; mass spectrometry; standardreference material