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Electrospray ionisation mass spectrometric study of degradation products of quercetin, quercetin‐3‐glucoside and quercetin‐3‐rhamnoglucoside, produced by in vitro fermentation with human faecal flora
Author(s) -
Justesen Ulla,
Arrigoni Eva
Publication year - 2001
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.250
Subject(s) - chemistry , quercetin , electrospray , fragmentation (computing) , tandem mass spectrometry , electrospray ionization , chromatography , mass spectrometry , fermentation , organic chemistry , antioxidant , computer science , operating system
Eight phenolic compounds, obtained by in vitro fermentation of quercetin, quercetin‐3‐glucoside and quercetin‐3‐rhamnoglucoside were analysed by electrospray ionisation mass spectrometry (ESI‐MS). Low‐energy collision‐induced dissociation tandem mass spectrometry (CID‐MS/MS) was performed on the [M − H] − precursor ions to obtain specific fragmentation. Typical fragmentation of the phenolic acids was loss of 44 (CO 2 ) and 18 (H 2 O) u. Production of m/z 108 by loss of neutral radicals, e.g. HCO 2 , CH 3 or HCO, was also favoured. Structures of the compounds, numbered 1–8, were suggested based on the fragmentation patterns. Copyright © 2001 John Wiley & Sons, Ltd.