title: Simultaneous determination of phenolic acids and flavonoids in Chenopodium formosanum Koidz. (djulis) by HPLC-DAD-ESI-MS/MS.
abstract: A high performance liquid chromatography-diode array detection-tandem mass spectrometry method (HPLC-DAD-MS/MS) was developed for simultaneous determination of phenolic acids and flavonoids in djulis (Chenopodium formosanum Koidz.), a traditional Chinese herb reported to possess vital biological activities. A high yield of phenolic acids and flavonoids was attained by employing 50% ethanol in water as the extraction solvent and shaking in a 60°C water bath for 3h. A total of 8 phenolic acids and 14 flavonoids were separated and identified within 55min by using a Poroshell 120 EC-C18 column with detection at 280nm, flow rate at 0.8mL/min, column temperature at 35°C, and a gradient solvent system of 0.1% formic acid in water and acetonitrile. Two internal standards caffeic acid and kaempferol-3-O-rutinoside were used for quantitation of phenolic acids and flavonoids in djulis respectively. The amounts of phenolic acids ranged from 11.5±0.8μg/g (caffeoyl-putrescine-derivative (2)) to 1855.3±16.9μg/g (hydroxylphenylacetic acid pentoside), while the flavonoids ranged from 19.93±2.29μg/g (quercetin-3-O-(coumaryl)-rutinoside-pentoside (1)) to 257.3±2.05μg/g (rutin-O-pentoside (2)). A high recovery (89.68-97.20%) and high reproducibility was obtained for both phenolic acids and flavonoids with the relative standard deviation (RSD) for the latter ranging from 0.09-8.22% (intra-day variability) and 0.80-8.48% (inter-day variability). This method may be applied to determination of both phenolic acids and flavonoids in food products and Chinese herbs.
authors.affiliation: Department of Food and Beverage Management, Lee-Ming Institute of Technology, New Taipei City 242, Taiwan.
authors.forename: B Y
authors.initials: BY
authors.lastname: Hsu
authors.affiliation: Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
authors.forename: S W
authors.initials: SW
authors.lastname: Lin
authors.affiliation: Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
authors.forename: B Stephen
authors.initials: BS
authors.lastname: Inbaraj
authors.affiliation: Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan. Electronic address: 002622@mail.fju.edu.tw.
authors.forename: B H
authors.initials: BH
authors.lastname: Chen
mesh_terms: D000097:Acetonitriles / Q000737:chemistry; D002109:Caffeic Acids / Q000737:chemistry; D027462:Chenopodium / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis* / Q000737:chemistry; D062385:Hydroxybenzoates / Q000032:analysis* / Q000737:chemistry; D044949:Kaempferols / Q000737:chemistry; D057230:Limit of Detection; D010936:Plant Extracts / Q000737:chemistry; D011208:Powders; D015203:Reproducibility of Results; D012997:Solvents / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D013696:Temperature
chemical_list: D000097:Acetonitriles; D002109:Caffeic Acids; D005419:Flavonoids; D062385:Hydroxybenzoates; D044949:Kaempferols; D010936:Plant Extracts; D011208:Powders; D012997:Solvents; C492687:kaempferol-3-O-rutinoside; C017616:phenolic acid; C040048:caffeic acid; C032159:acetonitrile
keywords: Chenopodium formosanum koidz. (Djulis); Flavonoids; HPLC-DAD-MS/MS; Phenolic acids