Content of Phenolic Compounds in Rice Determined by LCMS

When commercial Rice Extracts were analyzed, only 6’-O-Feruloylsucrose at 3.01 minutes (Peak not shown for the clarity of the Chromatogram) was found in this particular Rice Extract Sample. Next, the Sample was spiked with the Standards according to the literature referenced below [1].

This Method is an excellent choice to use for this analysis of these Phenolic Compounds.

Rice Extract Chromatogram
Rice Extract Chemical Structures
Peaks:
1. Gallic Acid 169 m/z [M-H]–
2. Caffeic Acid 179 m/z [M-H]–
3. p-Coumaric Acid 163 m/z [M-H]–
4. Ferulic Acid 193 m/z [M-H]–
5. 3,5-Dimethoxy-4-Hydroxycinnamic Acid 223 m/z [M-H]–

Method Conditions
Column: Cogent Phenyl Hydride™, 4μm, 100Å
Catalog No.: 69020-05P-2
Dimensions: 2.1 x 50mm
Mobile Phase:
A: DI Water / 0.1% Formic Acid (v/v)
B: Acetonitrile / 0.1% Formic Acid (v/v)
Gradient:

Time (minutes) %B
0 10
5 20
6 20
7 10

Post Time: 3 minutes
Injection vol.: 1μL
Flow rate: 0.4mL / minute
Detection: ESI – NEG – Perkin Elmer, Flexar SQ 300 Mass Spectrometer
Sample Preparation: Commercial Rice Extract was spiked with standards at a concentration of 12.5 ppm and was analyzed.

Note: Rice is a staple food in many countries. It contains phenolic compounds which have anticancer, antioxidant, and  anti-mutagenic effects. It is important to analyze Rice Extracts to confirm the content of the phenolic compounds in rice.

[1] J.E. Hayes, P. Allen, N. Brunton, M.N. O’Grady, and J.P. Kerry, Food Chemistry, 126, (2011) 948–955.

Attachment

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