Characterization by HPLC–ESI–MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp
Food Chemistry(2019)
摘要
•About 60% of extracted litchi pericarp polyphenols corresponded to procyanidins.•A first molecular structure of the oxidized procyanidins in litchi was achieved.•Five oxidation markers of procyanidins were clearly identified.•Thioglycolysis–HPLC–ESI–MS is a useful method to characterize oxidized procyanidins.
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关键词
Phloroglucinolysis,Thioglycolysis,HPLC–ESI–MS,Depolymerization,Oxidation-markers
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