不同干燥方式对甘薯叶功能成分及抗氧化活性的影响

赵珊,仲伶俐,秦琳,黄世群,李曦,郑幸果,雷欣宇,雷绍荣,郭灵安,冯俊彦

Effects of Different Drying Methods on Functional Components and Antioxidant Activity in Sweet Potato Leaves

ZHAO Shan,ZHONG LingLi,QIN Lin,HUANG ShiQun,LI Xi,ZHENG XingGuo,LEI XinYu,LEI ShaoRong,GUO LingAn,FENG JunYan

表1 目标化合物的质谱分析参数

Table 1 UPLC-MS/MS parameters for target compounds

酚酸 Phenolic acid	保留时间 Retention time (min)	质荷比Mass-to-charge ratio (m/z)		锥孔电压 Cone voltage (V)	碰撞能量 Collision energy (eV)
酚酸 Phenolic acid	保留时间 Retention time (min)	母离子 Parent ion	子离子 Daughter ion	锥孔电压 Cone voltage (V)	碰撞能量 Collision energy (eV)
1-咖啡酰奎宁酸 1-CQA	2.99	353.10	191.03*, 84.92	16	20, 42
新绿原酸 5-CQA	3.77	352.95	190.96*, 178.93	30	20, 18
绿原酸 3-CQA	5.15	352.92	190.98*, 84.92	20	16, 42
隐绿原酸 4-CQA	5.51	352.95	172.95*, 178.93	14	16, 16
咖啡酸 Caffeic acid	6.38	178.91	134.92*, 78.88	24	14, 24
1,3-双咖啡酰奎宁酸 1,3-diCQA	7.19	515.16	353.11*, 179.00	12	18, 32
异绿原酸B 3,4-diCQA	12.87	515.02	172.95*, 353.04	8	26, 20
1,5-双咖啡酰奎宁酸 1,5-diCQA	12.89	515.16	191.03*, 353.11	10	30, 16
异绿原酸A 3,5-diCQA	13.26	514.96	353.04*, 190.97	32	18, 32
异绿原酸C 4,5-diCQA	13.96	514.96	353.04*, 172.95	4	18, 30