期刊
JOURNAL OF MASS SPECTROMETRY
卷 46, 期 9, 页码 933-942出版社
WILEY
DOI: 10.1002/jms.1972
关键词
chlorogenic acid lactone; caffeoylshikimate ester; feruloylshikimate ester; tandem mass spectrometry; coffee
资金
- Kraft Food
- Jacobs University Bremen gGmbH
In this study, liquid chromatography-tandem mass spectrometry (LC-MSn; n = 2-3) has been used to characterize and distinguish chlorogenic acid lactones from cinnamoylshikimate esters. This is the first time when an LC-MSn method has been developed to distinguish between these two isomeric classes of compounds formed in particular in food processing from chlorogenic acids at elevated temperature through loss of water. The structures of regioisomeric chlorogenic acid lactones and shikimate esters have been assigned on the basis of LC-MSn patterns of fragmentation, relative hydrophobicity, and fragmentation analogy with the synthetic standards of dimethoxycinnamic, ferulic, and caffeic acid containing monoacyl chlorogenic acid lactones and shikimate esters. Copyright (C) 2011 John Wiley & Sons, Ltd.
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