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.
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 (CO2) and 18 (H2O) u. Production of m/z 108 by loss of neutral radicals, e.g. HCO2, CH3 or HCO, was also favoured. Structures of the compounds, numbered 1-8, were suggested based on the fragmentation patterns.
Justesen
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Danish Veterinary and Food Administration, Institute of Food Research and Nutrition, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. ulj@crc.dk
Arrigoni
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D000085:Acetates / Q000737:chemistry; D001419:Bacteria / Q000378:metabolism; D001565:Benzoates / Q000737:chemistry; D003373:Coumaric Acids / Q000737:chemistry; D005243:Feces / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D006801:Humans; D015394:Molecular Structure; D010636:Phenols / Q000737:chemistry; D011794:Quercetin / Q000031:analogs & derivatives* / Q000737:chemistry* / Q000378:metabolism; D021241:Spectrometry, Mass, Electrospray Ionization
D000085:Acetates; D001565:Benzoates; D003373:Coumaric Acids; D010636:Phenols; C016527:isoquercitrin; C012526:quercitrin; C038547:dihydro-3-coumaric acid; D011794:Quercetin