期刊
FOOD CHEMISTRY
卷 106, 期 1, 页码 379-385出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.05.081
关键词
caffeoylquinic acids; chlorogenic acids; coffee; p-coumaroylquinic acids; cynarin; dicaffeoylquinic acids; feruloylquinic acids; LC-MSn; leaves; UV-irradiation
The behaviour of cis isomers of selected mono- and di-acyl chlorogenic acids produced by UV-irradiation has been investigated by LC-MSn. cis Isomers fragment identically to the more common trans isomers. cis-5-Acyl chlorogenic acids are more hydrophobic and elute later than their mono- or di-trans counterparts whereas the reverse is true for cis-3-acyl and cis-4-acyl chlorogenic acids. The cis isomers of 1,3-dicaffeoylquinic acid, the only I-acyl chlorogenic acid investigated, are also more hydrophobic than the di-trans isomer. Coffee leaves had a proportionately greater content of cis isomers relative to trans isomers compared with coffee beans suggesting that UV-irradiation in vivo may also cause geometric isomerisation. (c) 2007 Elsevier Ltd. All rights reserved.
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