Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity

NWIPB OpenIR

	Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity
	Zhang, Shijuan ; Sun, Yuanpeng ; Sun, Zhiwei ; Wang, Xiaoyan ; You, Jinmao ; Suo, Yourui
	2014-03-01
发表期刊	FOOD CHEMISTRY ; Zhang, SJ; Sun, YP; Sun, ZW; Wang, XY; You, JM; Suo, YR.Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity,FOOD CHEMISTRY,2014,146():264
摘要	A novel and interesting pre-column derivatisation method was developed for the analysis of triterpenic acids by high-performance liquid chromatography (HPLC) with fluorescence detection. Each triterpenic acid produced two HPLC peaks with similar peak areas after derivatising with chiral 1-(9H-carbazol-9-yl) propan-2-yl-methanesulfonate (CPMS), while the fatty acid derivative of CPMS had only one peak. This phenomenon greatly increased the confidence in analyte confirmation. Compound with only one peak or two peaks differing greatly in their peak areas could be excluded from the target compound list. CPMS was compared with five other derivatising reagents, four of which produced only one peak for one triterpenic acid, to study the possible mechanism. Analytes with different behaviours were also studied to better interpret the mechanism. The proposed method also showed the merits of high sensitivity and less sample consumption. It was successfully applied to the analysis of triterpenic acids in fruit peels and flesh. There is no prior report on the two peak phenomenon of triterpenic acids. The information provided in this study will be helpful for those who are also engaged in derivatisation study. (C) 2013 Elsevier Ltd. All rights reserved.; A novel and interesting pre-column derivatisation method was developed for the analysis of triterpenic acids by high-performance liquid chromatography (HPLC) with fluorescence detection. Each triterpenic acid produced two HPLC peaks with similar peak areas after derivatising with chiral 1-(9H-carbazol-9-yl) propan-2-yl-methanesulfonate (CPMS), while the fatty acid derivative of CPMS had only one peak. This phenomenon greatly increased the confidence in analyte confirmation. Compound with only one peak or two peaks differing greatly in their peak areas could be excluded from the target compound list. CPMS was compared with five other derivatising reagents, four of which produced only one peak for one triterpenic acid, to study the possible mechanism. Analytes with different behaviours were also studied to better interpret the mechanism. The proposed method also showed the merits of high sensitivity and less sample consumption. It was successfully applied to the analysis of triterpenic acids in fruit peels and flesh. There is no prior report on the two peak phenomenon of triterpenic acids. The information provided in this study will be helpful for those who are also engaged in derivatisation study. (C) 2013 Elsevier Ltd. All rights reserved.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/37403
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Zhang, Shijuan,Sun, Yuanpeng,Sun, Zhiwei,et al. Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity[J]. FOOD CHEMISTRY, Zhang, SJ; Sun, YP; Sun, ZW; Wang, XY; You, JM; Suo, YR.Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity,FOOD CHEMISTRY,2014,146():264,2014.
APA	Zhang, Shijuan,Sun, Yuanpeng,Sun, Zhiwei,Wang, Xiaoyan,You, Jinmao,&Suo, Yourui.(2014).Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity.FOOD CHEMISTRY.
MLA	Zhang, Shijuan,et al."Determination of triterpenic acids in fruits by a novel high performance liquid chromatography method with high sensitivity and specificity".FOOD CHEMISTRY (2014).