Ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric determination of phenolic compounds in cranberry products

作者：Wang Chengjun; Zuo Yuegang^*

来源：Food Chemistry, 2011, 128(2): 562-568.

DOI：10.1016/j.foodchem.2011.03.066

• Ultrasonication
• Hydrolysis
• GC-MS
• Conjugated phenolic compounds
• Antioxidant
• Cranberry

An ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric (GC-MS) method has been developed for determination of phenolics in cranberry products. Prior to GC-MS separation and characterisation, the phenolics in samples were hydrolysed by hydrochloric acid with ultrasound-assistance, extracted with ethyl acetate, and derivatised with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) + 1% trimethylchlorosilane (TMCS) reagents. The application of ultrasonication significantly accelerated the acidic hydrolysation of the conjugated phenolics. A baseline separation of the 20 phenolics and internal standard was achieved in 25 min. Standard calibration curves were linear over the concentration range of 0.0-50 mu g/mL and detection limits were 0.06-0.70 mu g/mL Twenty phenolics were identified in cranberry samples and all of them occurred mainly in conjugated forms. Of those, the benzoic acid, quercetin, and myricetin were most abundant phenolics. The total phenolics were 12.4 mg/g in cranberry fruits, 9.1 mg/mL in 100% cranberry juice, and 11.1 mg/g in cranberry sauces, respectively.

• 出版日期2011-9-15
• 单位温州大学