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Rapid Isolation and Identification of Active Antioxidant Ingredients from Gongju Using HPLC-DAD-ESI-MSn and Postcolumn Derivatization
Cui, Gang1; Niu, Yaru1; Wang, Hong1; Dong, Jing2; Yuki, Hashi2; Chen, Shizhong1
关键词Flos Chrysanthemi (Gongju) Hplc-dad-esi-it-tof-msn Coupled With Postcolumn Derivatization (Pcd) Online Identification Antioxidant Constituents
刊名JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2012-05-30
DOI10.1021/jf300938e
60期:21页:5407-5413
收录类别SCI ; IC
文章类型Article
WOS标题词Science & Technology
类目[WOS]Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
资助者national 973 research project ; Shimadzu International Trading (Shanghai) Co. Limited ; national 973 research project ; Shimadzu International Trading (Shanghai) Co. Limited
研究领域[WOS]Agriculture ; Chemistry ; Food Science & Technology
关键词[WOS]LC-MSN ; ONLINE IDENTIFICATION ; MASS-SPECTROMETRY ; CHLOROGENIC ACIDS ; PLANT-EXTRACTS ; UV-MS
英文摘要

Flos Chrysanthemi (Gongju, GJ) is used to prepare a herbal tea that is commonly consumed as a health beverage in Asia and is believed to contain abundant beneficial antioxidants. To rapidly identify the chemical constituents and to obtain the profile related to antioxidant activity, an online analytical method combining high-performance liquid chromatography diode-array detector-electrospray ionization-ion-trap time-of-flight mass spectrometry (HPLC-DAD-ESI-IT-TOF-MSn) and postcolumn derivatization (PCD) has been applied for a precise and thorough identification of the chemical constituents. Meanwhile, the antioxidant profile has also been characterized by directly measuring the scavenging activity of each compound for the free radical produced by DPPH. As a result, 13 compounds have been identified in GJ, 7 of which account for its antioxidant activity. The established LC-MSn-PCD system has proved to offer a useful strategy for correlating the chemical profile with the bioactivities of the components without their isolation and purification, and may be used for multicomponent analysis of active substances in other foods and herbs.

语种英语
所属项目编号2006CB504707
资助者national 973 research project ; Shimadzu International Trading (Shanghai) Co. Limited ; national 973 research project ; Shimadzu International Trading (Shanghai) Co. Limited
WOS记录号WOS:000304570600018
引用统计
被引频次:8[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/53634
专题北京大学药学院
作者单位1.Peking Univ, Hlth Sci Ctr, Sch Pharmaceut Sci, Beijing 100083, Peoples R China
2.Shimadzu Int Trading Shanghai, Beijing Off, Beijing 100020, Peoples R China
推荐引用方式
GB/T 7714
Cui, Gang,Niu, Yaru,Wang, Hong,et al. Rapid Isolation and Identification of Active Antioxidant Ingredients from Gongju Using HPLC-DAD-ESI-MSn and Postcolumn Derivatization[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(21):5407-5413.
APA Cui, Gang,Niu, Yaru,Wang, Hong,Dong, Jing,Yuki, Hashi,&Chen, Shizhong.(2012).Rapid Isolation and Identification of Active Antioxidant Ingredients from Gongju Using HPLC-DAD-ESI-MSn and Postcolumn Derivatization.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,60(21),5407-5413.
MLA Cui, Gang,et al."Rapid Isolation and Identification of Active Antioxidant Ingredients from Gongju Using HPLC-DAD-ESI-MSn and Postcolumn Derivatization".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 60.21(2012):5407-5413.
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