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Method for detecting five chlorogenic acid substances in bilberry fruits through ultra-high performance liquid chromatography-tandem mass spectrometry

A technology of ultra-high performance liquid chromatography and detection method, which is applied in the field of detection of five chlorogenic acids in cranberry fruit by ultra-high performance liquid chromatography tandem mass spectrometry, which can solve the problem of less chlorogenic acids and achieve good repeatability , Good separation effect, efficient qualitative and quantitative detection

Pending Publication Date: 2021-11-09
FRUIT TREE INST OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, there are still few studies on chlorogenic acids in lingonberry fruit, and there is no method for the extraction, separation and identification of chlorogenic acids in lingonberry fruit

Method used

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  • Method for detecting five chlorogenic acid substances in bilberry fruits through ultra-high performance liquid chromatography-tandem mass spectrometry
  • Method for detecting five chlorogenic acid substances in bilberry fruits through ultra-high performance liquid chromatography-tandem mass spectrometry
  • Method for detecting five chlorogenic acid substances in bilberry fruits through ultra-high performance liquid chromatography-tandem mass spectrometry

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Experimental program
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Embodiment 1

[0045] This embodiment provides a method for detecting chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, isochlorogenic acid A and isochlorogenic acid B in cranberry fruit by ultra-high performance liquid chromatography tandem mass spectrometry, specifically as follows:

[0046] 1. Extraction of five chlorogenic acids in lingonberry fruit

[0047] The lingonberry fruit was frozen and ground with liquid nitrogen, and 90% methanol was used as the extraction solvent. The mass volume ratio of the lingonberry fruit to the extraction solvent was 10g:50mL, and the ground fruit was subjected to ultrasonic extraction for 10 minutes.

[0048] 2. Purification of five chlorogenic acids

[0049] Centrifuge the extract obtained in the above step 1 in a centrifuge at 8000r / min for 10min, draw the sample in a 5mL centrifuge tube into a rotary evaporator, and evaporate the organic phase on a rotary evaporator at 40°C. Take the HLB solid-phase extraction column, first add 5mL of m...

Embodiment 2

[0054] This embodiment provides a method for detecting chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, isochlorogenic acid A and isochlorogenic acid B in cranberry fruit by ultra-high performance liquid chromatography tandem mass spectrometry, specifically as follows:

[0055] 1. Extraction of five chlorogenic acids in lingonberry fruit

[0056] The lingonberry fruit was frozen and ground with liquid nitrogen, and 100% methanol was used as the extraction solvent. The mass volume ratio of the lingonberry fruit to the extraction solvent was 2g:10mL, and the ground fruit was subjected to ultrasonic extraction for 20 minutes.

[0057] 2. Purification of five chlorogenic acids

[0058] Centrifuge the extract obtained in the above step 1 in a centrifuge at 8000r / min for 10min, draw the sample in a 5mL centrifuge tube into a rotary evaporator, and evaporate the organic phase on a rotary evaporator at 40°C. Take the HLB solid-phase extraction column, first add 5mL of m...

Embodiment 3

[0063] In this embodiment, the experimental results of the partial optimization process of the detection method provided in Examples 1 and 2 are listed as follows:

[0064] 1. Optimization of the extraction method

[0065]Weigh 10 g of lingonberry fruit after different pretreatments (after liquid nitrogen freezing and grinding, after homogenization, after liquid nitrogen freezing and grinding for one week and after homogenization for one week) into beakers, and add different concentrations of solvents (30 % Methanol, 50% Methanol, 70% Methanol, 90% Methanol, 100% Methanol, 30% Ethanol, 50% Ethanol, 70% Ethanol, 90% Ethanol, 100% Ethanol and ultrapure water) after dissolving to a capacity of 50mL In the bottle, use different extraction methods (ultrasonic extraction method or vibration extraction method) to extract for a certain period of time (10min, 20min and 30min), centrifuge in a centrifuge at 8000r / min for 10min, filter through a 0.22μm organic phase filter membrane, and ...

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Abstract

The invention relates to the technical field of analysis and detection, in particular to a method for detecting five chlorogenic acid substances in bilberry fruits through ultra-high performance liquid chromatography-tandem mass spectrometry. The invention provides a method for detecting chlorogenic acid substances in bilberry fruits, which comprises the following steps: extracting the chlorogenic acid substances in the bilberry fruits, purifying, and detecting by adopting ultra-high performance liquid chromatography-tandem mass spectrometry, and the chlorogenic acid substances comprise chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, isochlorogenic acid A and isochlorogenic acid B. According to the method, an extraction process, a separation and purification process and detection and analysis conditions of the five chlorogenic acid substances in the bilberry fruits are systematically optimized, and an ultra-high performance liquid chromatography-tandem mass spectrometry method is established for determining the chlorogenic acid substances in the bilberry fruits. According to the method, rapid, accurate and efficient qualitative and quantitative detection of chlorogenic acid substances in cowberry can be realized.

Description

technical field [0001] The invention relates to the technical field of analysis and detection, in particular to a method for detecting five kinds of chlorogenic acids in cranberry fruit by ultra-high performance liquid chromatography tandem mass spectrometry. Background technique [0002] Bilberry fruit is one of the fruits with higher economic value, and is deeply loved by people, not only because of the unique flavor of lingonberry fruit, but more importantly because it contains many active substances. The antioxidant effect of lingonberry fruit includes not only anthocyanins, but the antioxidant effect of phenolic acids is no less than that of anthocyanins. Chlorogenic acids, as the phenolic acids with the highest content in lingonberry fruit, have many biological activities and application values. [0003] At present, there have been some reports on the detection methods of chlorogenic acids. Ayaz et al. (Ayaz F A, Hayirlioglu Ayaz S, Gruz J, et al. Separation, Charact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/72G01N30/8679G01N2030/062
Inventor 李银萍李静李菁杨振峰郑晓翠
Owner FRUIT TREE INST OF CHINESE ACAD OF AGRI SCI
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