The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Study on Phenolic Compounds in Lettuce Samples Cultivated from Korea Using UPLC-DAD-QToF/MS

국내 재배 상추로부터 UPLC-DAD-QToF/MS를 이용한 페놀화합물 성분 비교 연구

  • 김헌웅 (국립농업과학원 농식품자원부) ;
  • 이선혜 (국립농업과학원 농식품자원부) ;
  • ;
  • 이민기 (국립농업과학원 농식품자원부) ;
  • 이수지 (국립농업과학원 농식품자원부) ;
  • 박진주 (국립농업과학원 농식품자원부) ;
  • 최용민 (국립농업과학원 농식품자원부) ;
  • 이상훈 (국립농업과학원 농식품자원부)
  • Received : 2019.11.13
  • Accepted : 2019.12.12
  • Published : 2019.12.31
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Abstract

The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]+), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]+), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]+), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]+) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]+) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).

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References

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