Kiehne A, Engelhardt U H
Institut für Lebensmittelchemie, Technischen Universität, Braunschweig, Germany.
Z Lebensm Unters Forsch. 1996 Apr;202(4):299-302. doi: 10.1007/BF01206100.
An account is given of the application of thermospray LC-MS in the analysis of caffeoyl- and p-coumaroylquinic acids, theaflavins and thearubigins in black tea. All compounds, except for the thearubigens, could be detected as the pseudo-molecular ion [M + H]+. In addition to [M + H]+, other species such as adducts with sodium, ammonium and potassium, as well as solvent clusters were observed. The formation of those adducts depended upon on the structure of the compound. A fragmentation of chlorogenic acids occurred at elevated temperatures yielding the constituents of the molecules (caffeic, p-coumaric and quinic acids).
本文介绍了热喷雾液相色谱-质谱联用技术在红茶中咖啡酰奎尼酸、对香豆酰奎尼酸、茶黄素和茶红素分析中的应用。除茶红素外，所有化合物均可检测到准分子离子[M + H]+。除[M + H]+外，还观察到其他物种，如与钠、铵和钾的加合物以及溶剂簇。这些加合物的形成取决于化合物的结构。绿原酸在高温下发生裂解，产生分子成分（咖啡酸、对香豆酸和奎尼酸）。
