Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection.
The analysis of procyanidins in crude chocolate extracts by reversed-phase high-performance liquid chromatography (HPLC) with electrospray ionisation mass spectrometry (MS) is described in this report. Catechin monomers and procyanidin oligomers (dimers to hexamers) were identified according to the mass of the single charged pseudomolecular ion ([M-H]-). Identification was further confirmed by collision-induced dissociation MS-MS analysis, which in addition, permitted the identification of double charged pentameric, hexameric, and heptameric ions. This study demonstrates the capability of the combination of HPLC and modern ion trap mass analysers to significantly reduce sample preparation and analysis time in combination with high specificity and structural information for compound identification.
Wollgast
J
J
Joint Research Centre of the European Commission, Institute for Health and Consumer Protection, Ispra, Italy.
Pallaroni
L
L
Agazzi
M E
ME
Anklam
E
E
D044946:Biflavonoids; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D044945:Proanthocyanidins
D044946:Biflavonoids; D044945:Proanthocyanidins; C017674:procyanidin; D002392:Catechin