LC-MS Characterization of Mesquite Flour Constituents

被引：0
|
作者：
Young, Joshua E. [1 ]
Nguyen, Tina [2 ]
Ly, Charlie [2 ]
Jarman, Sunny [2 ]
Diep, Diana [2 ]
Pham, Cuong [2 ]
Pesek, Joseph J. [2 ]
Matyska, Maria T. [2 ]
Takeoka, Gary R. [3 ]
机构：
[1] MicroSolv Technol Corp, Leland, NC 28451 USA
[2] San Jose State Univ, San Jose, CA 95192 USA
[3] USDA, Albany, CA USA
来源：
LC GC EUROPE | 2017年 / 30卷 / 01期
关键词：
MESOCARP FLOUR; PROSOPIS; PODS; ANTIOXIDANT;
D O I：
暂无
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Using a liquid chromatography-mass spectrometry (LC-MS) method in conjunction with two complementary types of chromatographic retention modes - reversed phase and aqueous normal phase - various compounds present in mesquite flour extracts were identified. Because of the diverse types of chemical constituents found in such natural product extracts, a single chromatographic mode may not be sufficient for a comprehensive characterization. However, the combination of reversed-phase and aqueous normal phase LC can encompass a wide range of analyte polarity. This characterization of the. composition of mesquite flour could be used in future studies to elucidate the beneficialtealth effects of its consumption.
引用
收藏
页码：18 / 21
页数：4
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