Zuo Yuegang, Wang Chengxia, Zhan Jian
Department of Chemistry and Biochemistry, University of Massachusetts - Dartmouth, 285 Old Westport Road, North Dartmouth 02747, USA.
J Agric Food Chem. 2002 Jun 19;50(13):3789-94. doi: 10.1021/jf020055f.
A GC-MS method is reported for separation and characterization of widely different amounts of benzoic and phenolic acids as their trimethylsilyl derivatives simultaneously in cranberry. Fifteen benzoic and phenolic acids (benzoic, o-hydroxybenzoic, cinnamic, m-hydroxybenzoic, p-hydroxybenzoic, p-hydroxyphenyl acetic, phthalic, 2,3-dihydroxybenzoic, vanillic, o-hydroxycinnamic, 2,4-dihydroxybenzoic, p-coumaric, ferulic, caffeic, and sinapic acid) were identified in cranberry fruit in their free and bound forms on the basis of GC retention times and simultaneously recorded mass spectra. Except for benzoic, p-coumaric, caffeic, ferulic, and sinapic acids, 10 other phenolic acids identified have not been reported in cranberry before. The quantitation of the identified components was based on total ion current (TIC). The experimental results indicated cranberry fruit contains a high content of benzoic and phenolic acids (5.7 g/kg fresh weight) with benzoic acid being the most abundant (4.7 g/kg fresh weight). The next most abundant are p-coumaric (0.25 g/kg fresh weight) and sinapic (0.21 g/kg fresh weight) acid. Benzoic and phenolic acids occur mainly in bound forms and only about 10% occurs as free acid.
报道了一种气相色谱-质谱联用（GC-MS）方法，用于同时分离和鉴定蔓越莓中含量差异很大的苯甲酸和酚酸的三甲基硅烷基衍生物。根据气相色谱保留时间和同时记录的质谱，在蔓越莓果实中鉴定出15种苯甲酸和酚酸（苯甲酸、邻羟基苯甲酸、肉桂酸、间羟基苯甲酸、对羟基苯甲酸、对羟基苯乙酸、邻苯二甲酸、2,3-二羟基苯甲酸、香草酸、邻羟基肉桂酸、2,4-二羟基苯甲酸、对香豆酸、阿魏酸、咖啡酸和芥子酸）的游离形式和结合形式。除苯甲酸、对香豆酸、咖啡酸、阿魏酸和芥子酸外，其他10种鉴定出的酚酸此前尚未在蔓越莓中报道过。已鉴定成分的定量基于总离子流（TIC）。实验结果表明，蔓越莓果实中苯甲酸和酚酸含量很高（5.7 g/kg鲜重），其中苯甲酸含量最高（4.7 g/kg鲜重）。其次是对香豆酸（0.25 g/kg鲜重）和芥子酸（0.21 g/kg鲜重）。苯甲酸和酚酸主要以结合形式存在，只有约10%以游离酸形式存在。
