Abstract:
:An ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric (GC-MS) method has been developed for determination of phenolics in cranberry products. Prior to GC-MS separation and characterisation, the phenolics in samples were hydrolysed by hydrochloric acid with ultrasound-assistance, extracted with ethyl acetate, and derivatised with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA)+1% trimethylchlorosilane (TMCS) reagents. The application of ultrasonication significantly accelerated the acidic hydrolysation of the conjugated phenolics. A baseline separation of the 20 phenolics and internal standard was achieved in 25min. Standard calibration curves were linear over the concentration range of 0.0-50μg/mL and detection limits were 0.06-0.70μg/mL. Twenty phenolics were identified in cranberry samples and all of them occurred mainly in conjugated forms. Of those, the benzoic acid, quercetin, and myricetin were most abundant phenolics. The total phenolics were 12.4mg/g in cranberry fruits, 9.1mg/mL in 100% cranberry juice, and 11.1mg/g in cranberry sauces, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang C,Zuo Ydoi
10.1016/j.foodchem.2011.03.066subject
Has Abstractpub_date
2011-09-15 00:00:00pages
562-8issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00447-Xjournal_volume
128pub_type
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