Ultrasound-assisted hydrolysis and gas chromatography–mass spectrometric determination of phenolic compounds in cranberry products
作者： Chengjun Wang , Yuegang Zuo
DOI: 10.1016/J.FOODCHEM.2011.03.066
关键词: CRANBERRY JUICE 、 Hydrolysis 、 Gas chromatography 、 Chemistry 、 BSTFA 、 Benzoic acid 、 Chromatography 、 Phenols 、 Gas chromatography–mass spectrometry 、 Ethyl acetate
摘要: An ultrasound-assisted hydrolysis and gas chromatography–mass spectrometric (GC–MS) method has been developed for determination of phenolics in cranberry products. Prior to GC–MS separation and characterisation, the phenolics in samples were hydrolysed by hydrochloric acid with ultrasound-assistance, extracted with ethyl acetate, and derivatised with N, O-bis (trimethylsilyl) trifluoroacetamide (BSTFA)+ 1% trimethylchlorosilane (TMCS) reagents. The application of ultrasonication significantly accelerated the acidic hydrolysation …
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