School of Food Science and Environmental Health, Cathal Brugha Street, Dublin Institute of Technology, Dublin, Ireland.
J Agric Food Chem. 2010 Oct 13;58(19):10576-81. doi: 10.1021/jf102042g.
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices, rosemary, oregano, sage, basil, and thyme, were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories, namely, hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids, and phenolic terpenes. Among them, the category of flavonoids was the largest, with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. If standards were unavailable, phenolic compounds were identified on the basis of accurate mass of pseudomolecular M - H ions and tandem mass spectrometry (MS/MS) data. The results of accurate mass measurements fit well with the elemental composition of the compounds. The diagnostic fragmentation patterns of the compounds during collision-induced dissociation (CID) elucidated the structural information of the compounds analyzed.
本研究采用 LC-ESI-MS/MS 法鉴定了罗勒、牛至、鼠尾草、罗勒和百里香 5 种唇形科香料固体/液体提取物中的 38 种酚类化合物。这些化合物分布在四个主要类别中，分别是羟基肉桂酸衍生物、羟基苯甲酸衍生物、类黄酮和酚类萜烯。其中，类黄酮的种类最多，有 17 种。酚类化合物的鉴定是通过比较保留时间和质谱与标准品的质谱进行的。如果没有标准品，则根据准分子M-H离子的精确质量和串联质谱(MS/MS)数据来鉴定酚类化合物。精确质量测量的结果与化合物的元素组成非常吻合。在碰撞诱导解离(CID)过程中化合物的特征碎片模式阐明了所分析化合物的结构信息。
