Open AccessAnalysis and Identification of Polyphenolic Compounds in Green Foods Using a Combination of HPLC-ESI-IT-TOF-MS/MS
Author(s) -
Pavel Škvára,
Júlia Kezmanová,
Csilla Mišľanová,
Andrea Vojs Staňová
Publication year - 2018
Publication title -
hungarian journal of industry and chemistry/hungarian journal of industrial chemistry
Language(s) - English
Resource type - Journals
eISSN - 2450-5102
pISSN - 0133-0276
DOI - 10.1515/hjic-2018-0008
Subject(s) - chromatography , chemistry , formic acid , polyphenol , high performance liquid chromatography , electrospray ionization , mass spectrometry , electrospray , gradient elution , acetonitrile , antioxidant , organic chemistry
The beneficial effects of green foods on human health are well known. These benefits are mainly due to polyphenol content. The aim of this work was the development and utilization of an advanced mass spectrometry (MS) technique combined with high-performance liquid chromatography (HPLC) for the analysis and identification of polyphenolic compounds in green foods. HPLC-ESI-MS/MS analyses of selected extracts prepared from various types of green food (Urtica dioica L. and Allium ursinum L.) and their polyphenolic profiles were performed by an LCMS-IT-TOF analyzer equipped with electrospray ionization. HPLC separation was conducted by a Kinetex XB-C18 column (100µ2.1 mm; 2.6 µm) using gradient elution (water + 0.1% formic acid: acetonitrile + 0.1% formic acid) with a flow rate of 0.2 mL/min. The MS1-MS3 analyses were performed within a 50-1000 m/z range in both positive and negative ionization modes. The total analysis time was 20 minutes and injected volumes were 2 µL and 5 µL, respectively