Direct and Rapid Analysis of Avocado Using Internal Extractive Electrospray Ionization Mass Spectrometry†

doi:10.7503/cjcu20170105

Abstract

Abstract:

Avocado plays significant roles in food and medicine industries, due to its advantages of high nutrition profile, low sugar and high energy. In this work, the chemical compositions of pulp and peel of avocado were fast analyzed by internal extraction electrospray ionization mass spectrometry technology(iEESI-MS) without any pretreatment. Furthermore, Orthogonal partial least squares discriminant analysis(OPLS-DA) model was established to distinguish avocado’s maturity degree between unripening and ripening. The experimental results indicated that in negative ion mode, a total of 12 compounds such as palmitic acid, linolenic acid, palmitic acid, linolenic acid, oleic acid, stearic acid in pulp of avocado were indentified; while 11 compounds in peel of avocado were indentified including cianidanol, chlorogenic acid, pantothenic acid and so on. The differences of chemical compounds between unripening and ripening could be obviously observed through the model of OPLS-DA. The merits of this method to analyze compounds of avocado by iEESI-MS include simplicity, excellent specificity, high throughput and minimum sample pretreatment.

Key words: Avocado, Internal extraction electrospray ionization mass spectrometry, Composition, Maturity

CLC Number:

O657

TrendMD:

KE Mufang, HAN Jing, ZHU Tenggao, LIU Wenjie, ZHANG Hua, KOU Wei, LIANG Dapeng. Direct and Rapid Analysis of Avocado Using Internal Extractive Electrospray Ionization Mass Spectrometry^†[J]. Chem. J. Chinese Universities, 2017, 38(5): 738.

Figures/Tables 6

References 22

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Compound	[M-H]^-, m/z		Fragment	Molecular formula	Error, δ	Pulp	Peel
Compound	Experimental		Fragment	Molecular formula	Error, δ	Pulp	Calculated
Succinic acid	117.01853	117.01824	99, 73	C₄H₆O₄	2.5	○	○
Coumaric acid	163.03974	163.03897	119	C₉H₈O₃	4.7	○	○
Quinic acid	191.05534	191.05501	173, 111, 85	C₇H₁₂O₆	1.7	○	○
Critic acid	191.01909	191.01863	176, 129, 111	C₆H₈O₇	2.4	○	○
Pantothenic acid	218.10286	218.10230	146, 88	C₉H₁₇NO₅	2.5	○	○
Palmitoleic acid	253.21681	253.21621	235, 97	C₁₆H₃₀O₂	2.7	○
Palmitic acid	255.23235	255.23186	237, 227	C₁₆H₃₂O₂	1.9	○	○
Linolenic acid	277.21675	277.21621	259, 233	C₁₈H₃₀O₂	1.9	○
Oleic acid	281.24813	281.24757	263	C₁₈H₃₄O₂	2.0	○	○
Stearic acid	283.26376	283.26136	265	C₁₈H₃₆O₂	2.1	○
Malic acid	133.01357	133.01315	115, 87	C₄H₆O₅	3.2	○	○
Perseitol	211.08195	211.08123	193, 149	C₇H₁₆O₇	3.4	○	○
Cianidanol	289.07173	289.07066	245, 205, 179	C₁₅H₁₄O₆	3.7		○
Chlorogenic acid	353.08777	353.08671	191, 179, 173	C₁₆H₁₈O₉	3.0		○

Compound	[M-H]^-, m/z		Fragment	Molecular formula	Error, δ	Pulp	Peel
Compound	Experimental		Fragment	Molecular formula	Error, δ	Pulp	Calculated
Succinic acid	117.01853	117.01824	99, 73	C₄H₆O₄	2.5	○	○
Coumaric acid	163.03974	163.03897	119	C₉H₈O₃	4.7	○	○
Quinic acid	191.05534	191.05501	173, 111, 85	C₇H₁₂O₆	1.7	○	○
Critic acid	191.01909	191.01863	176, 129, 111	C₆H₈O₇	2.4	○	○
Pantothenic acid	218.10286	218.10230	146, 88	C₉H₁₇NO₅	2.5	○	○
Palmitoleic acid	253.21681	253.21621	235, 97	C₁₆H₃₀O₂	2.7	○
Palmitic acid	255.23235	255.23186	237, 227	C₁₆H₃₂O₂	1.9	○	○
Linolenic acid	277.21675	277.21621	259, 233	C₁₈H₃₀O₂	1.9	○
Oleic acid	281.24813	281.24757	263	C₁₈H₃₄O₂	2.0	○	○
Stearic acid	283.26376	283.26136	265	C₁₈H₃₆O₂	2.1	○
Malic acid	133.01357	133.01315	115, 87	C₄H₆O₅	3.2	○	○
Perseitol	211.08195	211.08123	193, 149	C₇H₁₆O₇	3.4	○	○
Cianidanol	289.07173	289.07066	245, 205, 179	C₁₅H₁₄O₆	3.7		○
Chlorogenic acid	353.08777	353.08671	191, 179, 173	C₁₆H₁₈O₉	3.0		○