Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC-FLD-MS Method Coupled with Pre-Column Fluorescent Labeling

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	Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC-FLD-MS Method Coupled with Pre-Column Fluorescent Labeling
	Fan, Baolei 1,2,3; Chen, Guang 1,3; Chen, Xiangming 1,3; Suo, Yourui 1
	2014
发表期刊	ASIAN JOURNAL OF CHEMISTRY
ISSN	0970-7077
卷号	26 期号:1 页码:103-109
文章类型	Article
摘要	Rattan tea regarded as one of the most promising dietary supplements for the prevention and treatment of many chronic diseases has gained extensive attention. Free fatty acids play an important role in human body as essential nutrients. Contents of 31 free fatty acids in Rattan Tea were firstly investigated using toluene-4-sulfonic acid 2-(naphthalene-1-yl-phenyl-amino)-ethyl ester as pre-column fluorescence derivatization reagent by RE-HPLC coupled with an atmospheric chemical ionization-mass spectrometry source (APCI/ MS). The results indicated that lower values of LOD (0.52-1.53 ng mL(-1) ) provided the guarantee for trace analysis and evaluation of free fatty acids. The experimental recoveries were in the range of 88.9-103.6 %. Results of the present study indicated the highest free fatty acids content of Rattan Tea was in April. Thirteen free fatty acids were found, including C18:2 omega 6, C18:3 omega 3, omega 6 and C20:4 omega 6 essential to life. The developed method exhibited powerful potential for the systematic detection of bioactive components of medicinal plants.; Rattan tea regarded as one of the most promising dietary supplements for the prevention and treatment of many chronic diseases has gained extensive attention. Free fatty acids play an important role in human body as essential nutrients. Contents of 31 free fatty acids in Rattan Tea were firstly investigated using toluene-4-sulfonic acid 2-(naphthalene-1-yl-phenyl-amino)-ethyl ester as pre-column fluorescence derivatization reagent by RE-HPLC coupled with an atmospheric chemical ionization-mass spectrometry source (APCI/ MS). The results indicated that lower values of LOD (0.52-1.53 ng mL(-1) ) provided the guarantee for trace analysis and evaluation of free fatty acids. The experimental recoveries were in the range of 88.9-103.6 %. Results of the present study indicated the highest free fatty acids content of Rattan Tea was in April. Thirteen free fatty acids were found, including C18:2 omega 6, C18:3 omega 3, omega 6 and C20:4 omega 6 essential to life. The developed method exhibited powerful potential for the systematic detection of bioactive components of medicinal plants.
关键词	Fatty Acids Rattan Tea Re-hplc-apci/ms Fluorescence Detection Pre-column Derivatization
WOS标题词	Science & Technology ; Physical Sciences
关键词[WOS]	GAS-CHROMATOGRAPHY ; PHENOLIC-COMPOUNDS ; MASS-SPECTROMETRY ; FOOD-CHAIN ; QUANTIFICATION ; IDENTIFICATION ; REAGENT ; LEAVES ; LIPIDS ; UV
收录类别	SCI
语种	英语
WOS研究方向	Chemistry
WOS类目	Chemistry, Multidisciplinary
WOS记录号	WOS:000330294400024
引用统计	被引频次：2[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/4286
专题	中国科学院西北高原生物研究所
作者单位	1.Chinese Acad Sci, Northwest Inst Plateau Biol, Xining, Qinghai Provinc, Peoples R China 2.Hubei Univ Sci & Technol, Xianning, Hubei Provice, Peoples R China 3.Univ Chinese Acad Sci, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Fan, Baolei,Chen, Guang,Chen, Xiangming,et al. Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC-FLD-MS Method Coupled with Pre-Column Fluorescent Labeling[J]. ASIAN JOURNAL OF CHEMISTRY,2014,26(1):103-109.
APA	Fan, Baolei,Chen, Guang,Chen, Xiangming,&Suo, Yourui.(2014).Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC-FLD-MS Method Coupled with Pre-Column Fluorescent Labeling.ASIAN JOURNAL OF CHEMISTRY,26(1),103-109.
MLA	Fan, Baolei,et al."Analysis and Evaluation of Fatty Acid in Rattan Tea by Highly Selective and Sensitive HPLC-FLD-MS Method Coupled with Pre-Column Fluorescent Labeling".ASIAN JOURNAL OF CHEMISTRY 26.1(2014):103-109.