Clifford Michael N, Knight Susan, Kuhnert Nikolai
Centre for Nutrition and Food Safety and Department of Chemistry, School of Biomedical and Life Sciences, University of Surrey, Guildford, Surrey GU2 7XH, United Kingdom.
J Agric Food Chem. 2005 May 18;53(10):3821-32. doi: 10.1021/jf050046h.
The fragmentation behavior of all six dicaffeoylquinic acids (diCQA) has been investigated using LC-MS(4). It is possible to discriminate between each of the isomers including those for which commercial standards are not available. For diCQA, the ease of removal of the caffeoyl residue during fragmentation is 1 approximately = 5 > 3 > 4. The distinctive fragmentation observed for the little-studied 1,4-dicaffeoylquinic acid involves elimination of the C1 caffeoyl residue, repeated dehydrations leading to the aromatization of the quinic acid moiety, and its decarboxylation. It is suggested that this process is initiated by the C1 carboxyl protonating the C5 hydroxyl in the inverted chair conformer, followed by its protonating the C1 caffeoyl residue in the favored chair conformation. The fragmentation of 1-caffeoylquinic acid is indistinguishable from that of the commercially available 5-caffeoylquinic acid, but these two isomers can be distinguished easily by their facile chromatographic resolution on reversed phase packings. The hierarchical key previously developed for characterizing chlorogenic acids has been extended to accommodate 1-caffeoylquinic acid and the 1-acyl dicaffeoylquinic acids.
已使用液相色谱 - 质谱联用仪(LC-MS(4))研究了所有六种二咖啡酰奎宁酸(diCQA)的碎片化行为。可以区分每种异构体,包括那些没有商业标准品的异构体。对于二咖啡酰奎宁酸,碎片化过程中咖啡酰残基去除的难易程度为1≈5 > 3 > 4。对研究较少的1,4 - 二咖啡酰奎宁酸观察到的独特碎片化涉及C1咖啡酰残基的消除、导致奎宁酸部分芳构化的重复脱水及其脱羧反应。有人认为,这个过程是由C1羧基使反式椅式构象中的C5羟基质子化开始的,随后在有利的椅式构象中使C1咖啡酰残基质子化。1 - 咖啡酰奎宁酸的碎片化与市售的5 - 咖啡酰奎宁酸无法区分,但这两种异构体可以通过它们在反相填料上易于色谱分离而轻松区分。先前开发的用于表征绿原酸的分级键已扩展以适应1 - 咖啡酰奎宁酸和1 - 酰基二咖啡酰奎宁酸。