A targeted analysis of flavonoids in asparagus using the UPLC-MS technique

Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding and Yong Liu
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Ming Zhang: College of Life Science, Heze University, Heze City, P.R. China
Guihong Zhao: College of Life Science, Heze University, Heze City, P.R. China
Guisheng Zhang: College of Life Science, Heze University, Heze City, P.R. China
Xinyang Wei: College of Life Science, Heze University, Heze City, P.R. China
Mingxia Shen: College of Life Science, Heze University, Heze City, P.R. China
Liping Liu: College of Life Science, Heze University, Heze City, P.R. China
Xiangying Ding: College of Life Science, Heze University, Heze City, P.R. China
Yong Liu: Heze Juxinyuan Food Co., Ltd., Heze City, P.R. China

Czech Journal of Food Sciences, 2020, vol. 38, issue 2, 77-83

Abstract: Production development for asparagus has become an important research subject due to its low shelf life. In order to determine the content of flavonoids in asparagus tips and shoots, LC-MS-based method was performed for a targeted analysis of flavonoids in asparagus, and 34 peaks attributed to the targeted flavonoids were characterised. Twelve peaks corresponding to rutin, isoquercitrin, quercetin, naringin, taxifolin, vitexin, genistin, daidzein, luteolin, chrysin, and kaempferide were identified and quantified from the asparagus tips and shoots by the LC-MS-based detection with monitoring of parent/daughter ions. The results showed that rutin (> 99%) was the main flavonoid present in the asparagus tips and shoots. Although the tips and shoots contained almost similar compounds, the content of the major compounds, especially rutin, was significantly different. Therefore, the method established through this study could be used for quantitative analysis of flavonoids, especially rutins, in asparagus. The result will provide a theoretical basis for food development in asparagus.

Keywords: asparagus; flavonoids; targeted analysis; LC-MS (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:168-2019-cjfs

DOI: 10.17221/168/2019-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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