Analysis of Main Phenolic Acids in Green Peel of Different Ecological Banana Varieties Based on UPLC-MS/MS

doi:10.11924/j.issn.1000-6850.casb2021-0966

Abstract

Abstract:

In order to fully explore and utilize the functional active substances of the green peel of different ecological banana varieties, an ultra-high performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-MS/MS) method was established to quantitatively analyze main phenolic acids in the green peel of various banana varieties. Agilent ZORBAX Extend-C₁₈ column (2.1 mm×100 mm, 3.5 μm) was used, gradient elution was conducted with methanol (A)-0.2% formic acid aqueous solution (B), flow rate of 0.3 mL/min, injection volume of 5 μL, column temperature of 35℃. Under the negative ion scanning mode and the multi-reaction monitoring mode, the electrospray ionization source was detected. The separation effect of seven phenolic acids (gallic acid, quinic acid, protocatechuic acid, catechin, chlorogenic acid, ferulic acid and rutin) was good, and the mass scores showed good linear correlation in the range of 1-200, 1-2000, 1-200, 1-200, 1-200, 2-200, and 1-500 μg/L (r²>0.9992), respectively, the average recovery (n=6) was 84.37%-92.17%, and RSD≤10.96%. The established UPLC-MS/MS method had the characteristics of accuracy, sensitivity, rapidity and good repeatability, and could be used for the simultaneous determination of the content of the seven phenolic acids in green banana peel. The content of main phenolic acids in the green peel of different ecological banana varieties was significantly different. The phenolic acid content in green peel of non-dessert bananas was significantly higher than that of dessert bananas, and the phenolic acid content in green peel of non-dessert banana ‘Pahang’ was the highest, which was 2.12 mg/g.

Key words: ultra performance liquid chromatography-tandem mass spectrometry, ecological bananas, green peel, phenolic acid

CLC Number:

S326

ZHANG Jing, LIU Lina, YANG Baoming, WANG Yongfen, HE Ping, XU Shengtao, YIN Kesuo, LI Shu, BAI Tingting, LI Yongping, LI Xundong, ZHENG Sijun. Analysis of Main Phenolic Acids in Green Peel of Different Ecological Banana Varieties Based on UPLC-MS/MS[J]. Chinese Agricultural Science Bulletin, 2022, 38(28): 129-135.

Figures/Tables 7

References 32

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名称	分子式	分子量	保留时间/min	电喷雾模式	母离子(m/z)	碎片离子(m/z)	DP/V	CE/eV
没食子酸	C₇H₆O₅	170.12	2.55±0.10	[M-H]^-	169.0	124.9	-30	-18
没食子酸	C₇H₆O₅	170.12	2.55±0.10	[M-H]^-	169.0	125.0	-30	-15
奎尼酸	C₇H₁₂O₆	192.17	3.85±0.12	[M-H]^-	191.0	85.0	-20	-25
奎尼酸	C₇H₁₂O₆	192.17	3.85±0.12	[M-H]^-	191.0	93.0	-20	-29
原儿茶酸	C₇H₆O₄	154.12	4.05±0.21	[M-H]^-	152.9	109.0	-20	-25
原儿茶酸	C₇H₆O₄	154.12	4.05±0.21	[M-H]^-	152.9	108.9	-20	-30
儿茶素	C₁₅H₁₄O₆	290.27	6.50±0.10	[M-H]^-	289.1	109.0	-20	-31
儿茶素	C₁₅H₁₄O₆	290.27	6.50±0.10	[M-H]^-	289.1	203.1	-20	-25
绿原酸	C₁₆H₁₈O₉	354.31	6.89±0.23	[M-H]^-	353.1	191.1	-20	-23
绿原酸	C₁₆H₁₈O₉	354.31	6.89±0.23	[M-H]^-	353.1	179.0	-20	-18
阿魏酸	C₁₀H₁₀O₄	194.19	7.65±0.21	[M-H]^-	193.0	134.0	-30	-20
阿魏酸	C₁₀H₁₀O₄	194.19	7.65±0.21	[M-H]^-	193.0	178.0	-30	-15
芦丁	C₂₇H₃₀O₁₆	610.51	7.78±0.18	[M-H]^-	609.2	300.1	-20	-49
芦丁	C₂₇H₃₀O₁₆	610.51	7.78±0.18	[M-H]^-	609.2	271.1	-20	-35

名称	分子式	分子量	保留时间/min	电喷雾模式	母离子(m/z)	碎片离子(m/z)	DP/V	CE/eV
没食子酸	C₇H₆O₅	170.12	2.55±0.10	[M-H]^-	169.0	124.9	-30	-18
没食子酸	C₇H₆O₅	170.12	2.55±0.10	[M-H]^-	169.0	125.0	-30	-15
奎尼酸	C₇H₁₂O₆	192.17	3.85±0.12	[M-H]^-	191.0	85.0	-20	-25
奎尼酸	C₇H₁₂O₆	192.17	3.85±0.12	[M-H]^-	191.0	93.0	-20	-29
原儿茶酸	C₇H₆O₄	154.12	4.05±0.21	[M-H]^-	152.9	109.0	-20	-25
原儿茶酸	C₇H₆O₄	154.12	4.05±0.21	[M-H]^-	152.9	108.9	-20	-30
儿茶素	C₁₅H₁₄O₆	290.27	6.50±0.10	[M-H]^-	289.1	109.0	-20	-31
儿茶素	C₁₅H₁₄O₆	290.27	6.50±0.10	[M-H]^-	289.1	203.1	-20	-25
绿原酸	C₁₆H₁₈O₉	354.31	6.89±0.23	[M-H]^-	353.1	191.1	-20	-23
绿原酸	C₁₆H₁₈O₉	354.31	6.89±0.23	[M-H]^-	353.1	179.0	-20	-18
阿魏酸	C₁₀H₁₀O₄	194.19	7.65±0.21	[M-H]^-	193.0	134.0	-30	-20
阿魏酸	C₁₀H₁₀O₄	194.19	7.65±0.21	[M-H]^-	193.0	178.0	-30	-15
芦丁	C₂₇H₃₀O₁₆	610.51	7.78±0.18	[M-H]^-	609.2	300.1	-20	-49
芦丁	C₂₇H₃₀O₁₆	610.51	7.78±0.18	[M-H]^-	609.2	271.1	-20	-35

化合物	线性方程	r²	线性范围/(μg/L)	LOD/(μg/L)	LOQ/(μg/L)
没食子酸	y=1.15×10⁴x-2.38×10⁴	0.9999	1~200	1.0	3.0
奎尼酸	y=1.61×10⁴x-1.54×10⁵	0.9997	1~2000	0.6	2.0
原儿茶酸	y=1.46×10⁴x-1.36×10⁴	0.9996	1~200	0.6	2.0
儿茶素	y=2.57×10³x-6.24×10³	0.9992	1~200	0.5	1.0
绿原酸	y=1.31×10⁴x-3.27×10⁴	0.9996	1~200	0.5	1.0
阿魏酸	y=7.71×10³x-4.07×10³	0.9999	2~200	1.0	3.0
芦丁	y=9.04×10³x-2.73×10⁴	0.9998	1~500	0.8	2.0

化合物	线性方程	r²	线性范围/(μg/L)	LOD/(μg/L)	LOQ/(μg/L)
没食子酸	y=1.15×10⁴x-2.38×10⁴	0.9999	1~200	1.0	3.0
奎尼酸	y=1.61×10⁴x-1.54×10⁵	0.9997	1~2000	0.6	2.0
原儿茶酸	y=1.46×10⁴x-1.36×10⁴	0.9996	1~200	0.6	2.0
儿茶素	y=2.57×10³x-6.24×10³	0.9992	1~200	0.5	1.0
绿原酸	y=1.31×10⁴x-3.27×10⁴	0.9996	1~200	0.5	1.0
阿魏酸	y=7.71×10³x-4.07×10³	0.9999	2~200	1.0	3.0
芦丁	y=9.04×10³x-2.73×10⁴	0.9998	1~500	0.8	2.0

名称	初始量/(μg/g)	加标量/(μg/g)	平均回收率/%	标准偏差	RSD/%
没食子酸	2.75	1.5	92.17	9.56	10.96
		3.0
		4.5
奎尼酸	1134.83	500	84.37	4.77	5.66
		1000
		1500
原儿茶酸	2.69	1.5	90.20	3.93	2.21
		3.0
		4.5
儿茶素	1.76	1	87.53	5.10	5.82
		2
		3
绿原酸	47.31	25	86.50	3.28	3.79
		50
		75
阿魏酸	1.00	0.5	87.03	7.46	8.58
		1.0
		1.5
芦丁	10.15	5	86.67	7.64	8.81
		10
		15