高效薄层色谱-解吸电喷雾电离质谱联用快速可视化鉴定茶提取物中的酚类味觉化合物。

Rapid visualized characterization of phenolic taste compounds in tea extract by high-performance thin-layer chromatography coupled to desorption electrospray ionization mass spectrometry.

机构信息

School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

出版信息

Food Chem. 2021 Sep 1;355:129555. doi: 10.1016/j.foodchem.2021.129555. Epub 2021 Mar 13.

DOI:10.1016/j.foodchem.2021.129555

Abstract

Phenolic compounds are the important taste source of tea infusion. In this paper, the phenolic compounds in tea extracts were separated by high-performance thin-layer chromatography (HPTLC), and then in-situ determined by desorption electrospray ionization mass spectrometry (DESI-MS). Total 44 phenolic compounds in tea extracts were accurately confirmed by NIST library as well as reference substances. The clustering results of heat-map can better reflect the differences of phenolic compounds in different categories and subcategories of teas. Besides, the contents of hydrolyzable tannins, including galloylglucose, digalloylglucose, trigalloyglucose and strictinin, were positively correlated with the grades of green tea. The method validation and quantification results of exemplified five phenolic compounds in teas were also obtained, and LODs, LOQs and recoveries were ranging between 1.5-15.9 μg/mL, 5.1-53.1 μg/mL, and 79%-117.6%, respectively. Moreover, HPTLC-DESI-MS can save tenfold analytical time compared to HPLC-MS. Therefore, HPTLC-DESI-MS was a rapid, efficient characterization method of phenolic compounds in tea extracts.

摘要

酚类化合物是茶汤重要的味道来源。在本文中，采用高效薄层色谱（HPTLC）分离茶提取物中的酚类化合物，然后通过解吸电喷雾电离质谱（DESI-MS）进行原位测定。通过 NIST 库和参考物质，准确确证了茶提取物中 44 种酚类化合物。热图的聚类结果能更好地反映不同茶类和亚类中酚类化合物的差异。此外，可水解单宁（包括没食子酰葡萄糖、二没食子酰葡萄糖、三没食子酰葡萄糖和苛因）的含量与绿茶的等级呈正相关。还获得了茶叶中 5 种酚类化合物的方法验证和定量结果，其检出限、定量限和回收率分别在 1.5-15.9μg/mL、5.1-53.1μg/mL 和 79%-117.6%之间。此外，与 HPLC-MS 相比，HPTLC-DESI-MS 可节省十倍的分析时间。因此，HPTLC-DESI-MS 是一种快速、高效的茶提取物中酚类化合物的表征方法。