Establishment And Analysis Of The Flavonoids Fingerprint In Functional Foods

Using liquid chromatography-electrospray ionization mass spectrometry, this article established fingerprint of flavonoids in the Ginkgo biloba and propolis. This fingerprint is of great significance for the analysis, quality control of the Ginkgo biloba and propolis flavonoids functional foods.The extraction methods, mobile phase gradient elution conditions and the detection wavelength selection of chromatographic separation were investigated. The optimum condition for extraction was achieved as below: ultrasonic extraction, 50-60 screen mesh, extraction time was 20 min, extraction temperature was 60℃. The mobile phase composition was gradient elution with acetonitrile and water at a flow rate of 0.3 mL/min. According to the impact of ion peak intensity, MS scan mode , the capillary voltage and the capillary temperature were optimized. The best mass conditions to detect flavonoids were established and a multi-stage mass spectrometry analysis of fourteen flavonoids was done. The optimum condition for mass analysis was described as below: ESI source, the negative ion mode with ion spray voltage at 4.5 kV, capillary temperature at 275℃, capillary voltage at -10 V, sheath gas flow rate at 60 (arbitrary units), auxiliary gas flow rate at 5 (arbitrary units), The first order mass spectra were recorded in the range m/z 100-1300.Under the above conditions, the fingerprints of Ginkgo biloba and propolis flavonoids were established by the analysis of liquid chromatography and mass spectrum. The fingerprints were also applied for the analysis of the five functional foods which contain the flavonoids. From the analytical results of real samples analysis, it was concluded that the established fingerprints of LC-MS could be applied for the analysis of flavonoids functional foods.