Determination of phenolic compounds in Chinese poplar propolis, Brazil green propolis, and poplar gum by high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry and preliminary study of the identification of adulteration

doi:10.3724/SP.J.1123.2018.09003

Abstract

Abstract:

High-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (HPLC/Q-TOF MS) was used to analyze 23 phenolic compounds in Chinese poplar propolis, Brazil green propolis, and poplar gum. Propolis and poplar gum samples were dissolved in methanol-water (1:1, v/v) and filtered by 0.45 μm organic phase filtration membrane. The separation was carried out in an Agilent Eclipse Plus C18 column with gradient elution using acetoni-trile and 0.1% (volume percentage) formic acid solution as the mobile phases. The compounds were detected using positive ion electrospray ionization in full scan mode (m/z 100-1000). The quantification analysis was performed by the external standard method. The results showed that all the compounds were linear, with correlation coefficients>0.99, in the range of 10-20 μg/L. The limits of detection and limits of quantification for tangeretin and formononetin were 0.2 and 1 μg/L, respectively, and those for the other compounds were 2 and 10 μg/L, respectively. At the spiked levels of 10, 25, and 50 mg/kg, the recoveries of all the compounds ranged from 70.2% to 122.6%, with relative standard deviations of less than 10%. Salicin, cinnamic acid, caffeic acid, and coumaric acid could be used as markers for detecting adulteration in Chinese poplar propolis, while caffeic acid, ferulic acid, chrysin, caffeic acid phenethyl ester, pinocembrin, galangin, coumaric acid, isorhamnetin, kaempferide, and arte-pillin C could be used as markers for identifying Chinese poplar propolis and Brazil green propolis. The results presented in this paper may be helpful in quality control of propolis products.

Key words: adulteration identification, high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (HPLC/Q-TOF MS), phenolic compounds, propolis

CLC Number:

O658

CHEN Lei, LIU Yun, CHEN Lei, ZHANG Xiaoyan, FENG Feng, ZHANG Feng. Determination of phenolic compounds in Chinese poplar propolis, Brazil green propolis, and poplar gum by high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry and preliminary study of the identification of adulteration[J]. Chinese Journal of Chromatography, 2019, 37(1): 40-45.

References

[1] Xu X, Zhang H C, Dong J. Science and Technology of Food Industry, 2008, 29(9):286 徐响, 张红城, 董捷. 食品工业科技, 2008, 29(9):286
[2] Zhang C P, Hu F L. Natural Product Research and Development, 2009, 21(6):1084 张翠平, 胡福良. 天然产物研究与开发, 2009, 21(6):1084
[3] Zhang C P, Wang K, Hu F L. Chinese Journal of Modern Applied Pharmacy, 2013, 30(1):102 张翠平, 王凯, 胡福良. 中国现代应用药学, 2013, 30(1):102
[4] Zhang C P, Si J J, Hong Q H, et al. Journal of Bee, 2018, 38(1):5 张翠萍, 思娟娟, 洪奇华, 等. 蜜蜂杂志, 2018, 38(1):5
[5] Luo Z M.[MS Dissertation]. Beijing:Chinese Academy of Agricultural Sciences, 2013 罗照明.[硕士学位论文]. 北京:中国农业科学院, 2013
[6] Gao L M, Xu X, Gao P B, et al. Journal of Chinese Institute of Food Science and Technology, 2018, 18(3):221 高丽苗, 徐响, 高蓬勃, 等. 中国食品学报, 2018, 18(3):221
[7] Banskota A H, Tezuka Y, Kadota S. Phytother Res, 2001, 15(7):561
[8] Khalil M L. Asian Pac J Cancer Prev, 2006, 7(1):22
[9] Kalogeropoulos N, Konteles S J, Troullidou E, et al. Food Chem, 2009, 116(2):452
[10] Gao P B, Xu X, Gao L M, et al. Journal of Food Safety and Quality, 2015, 6(8):3172 高蓬勃, 徐响, 高丽苗, 等. 食品安全质量检测学报, 2015, 6(8):3172
[11] Zhou M Y, Xu R H, Huang W, et al. Apiculture of China, 2010, 61(3):5 周梦遥, 徐瑞晗, 黄微, 等. 中国蜂业, 2010, 61(3):5
[12] Zhang C P, Ping S, Huang S, et al. Chinese Pharmaceutical Journal, 2013, 48(22):1889 张翠平, 平舜, 黄帅, 等. 中国药学杂志, 2013, 48(22):1889
[13] Wang Y H, Fu C L, Zhang L, et al. Food Research and Development, 2016, 37(21):1 王月华, 付崇罗, 张丽, 等. 食品研究与开发, 2016, 37(21):1
[14] Zhang T T.[MS Dissertation]. Nanchang:Nanchang University, 2017 张婷婷.[硕士学位论文]. 南昌:南昌大学, 2017
[15] Chen B.[MS Dissertation]. Nanchang:Nanchang University, 2010 陈滨.[硕士学位论文]. 南昌:南昌大学, 2010
[16] Wang Y H, Chang H S, Yin X S, et al. Natural Product Research and Development, 2017, 29(6):924 王月华, 常化松, 尹旭升, 等. 天然产物研究与开发, 2017, 29(6):924
[17] Cao X P, Hu F L. Apiculture of China, 2015, 66(10):46 曹雪萍, 胡福良. 中国蜂业, 2015, 66(10):46
[18] Cao W, Fu J F, Suo Z R, et al. Food and Fermentation Industries, 2007, 33(7):162 曹炜, 符军放, 索志荣, 等. 食品与发酵工业, 2007, 33(7):162
[19] Zhang C P, Huang S, Wei W T, et al. J Food Sci, 2014, 79(7):1315
[20] Zhang C P, Zheng H Q, Liu G, et al. Food Chem, 2011, 127(1):345
[21] Wang K, Zhang C P, Hu F L. Natural Product Research and Development, 2013, 25(1):140 王凯, 张翠平, 胡福良. 天然产物研究与开发, 2013, 25(1):140
[22] Kumazaki M, Shinohara H, Taniguchi K, et al. Phytomedicine, 2014, 21(8/9):1070
[23] Shen X G, Zhang C P, Hu F L. Natural Product Research and Development, 2015, 27(5):915 申小阁, 张翠平, 胡福良. 天然产物研究与开发, 2015, 27(5):915
[24] Wang C L. Food Research and Development, 2016, 37(1):39 王春玲. 食品研究与开发, 2016, 37(1):39
[25] Zhou P, Shao Q Y, Xu Q H, et al. Journal of Bee, 2013, 33(4):4 周萍, 邵巧云, 徐权华, 等. 蜜蜂杂志, 2013, 33(4):4
[26] GB/T 19427-2003
[27] Zhao X Y, Wang H W, Wang P, et al. Journal of Analytical Science, 2016, 32(5):679 赵晓亚, 王华伟, 王鹏, 等. 分析科学学报, 2016, 32(5):679
[28] Park Y K, Koo M H. Arq Bio Technol, 1997, 40(1):79