Department of Food Science, University of Bologna, Piazza Goidanich 60, I-47521 Cesena, FC, Italy.
Department of Analytical Chemistry, University of Valencia, Doctor Moliner 50, E-46100 Burjassot, Valencia, Spain.
Food Chem. 2014 Aug 15;157:290-5. doi: 10.1016/j.foodchem.2014.02.003. Epub 2014 Feb 12.
In the present investigation, an HPLC-DAD/ESI-MS method for the complete analysis of tannins and other phenolic compounds of different commercial chestnut bark samples was developed. A total of seven compounds (vescalin, castalin, gallic acid, vescalagin, 1-O-galloyl castalagin, castalagin and ellagic acid) were separated and quantified, being 1-O-galloyl castalagin tentatively identified and found for the first time in chestnut bark samples. Thus, this method provided information regarding the composition and quality of chestnut bark samples, which is required since these samples are commercialised due to their biochemical properties as ingredients of food supplements.
本研究建立了高效液相色谱-二极管阵列检测/电喷雾串联质谱法（HPLC-DAD/ESI-MS），用于全面分析不同商业板栗树皮样品中的单宁和其他酚类化合物。共分离和定量了七种化合物（栗木鞣花苷、栗木鞣花素、没食子酸、栗木鞣花苷、1-O-没食子酰基栗木鞣花苷、栗木鞣花素和鞣花酸），并首次在板栗树皮样品中发现和鉴定了 1-O-没食子酰基栗木鞣花苷。因此，该方法提供了有关板栗树皮样品组成和质量的信息，由于这些样品具有作为食品补充剂成分的生化特性而被商业化，因此需要这些信息。
