Identification of Phenolic Components in the Root and Leaf of Purple Yam (Dioscorea alata) by UHPLC-DAD-ESI-MS/MS
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Abstract:
Total polyphenols were obtained from the freeze-dried root and leaf of Dioscorea alata by microwave-assisted extraction using 80% methanol as the extraction solvent. The extract was analyzed by ultra-high-performance liquid chromatography with diode array detector coupled with electrospray ionization-tandem mass spectrometry (UHPLC-DAD-ESI-MS/MS) in the positive/negative ion mode. Based on the retention time, ultraviolet absorption, relative molecular weight, and MS2 fragmentation pattern in LC-MS chromatography, the main phenols in the root and leaf of Dioscorea alata were phenolic acids, anthocyanins, and flavonoids. Twenty-nine phenolic compounds were identified in the purple yam, and 5-O-caffeoylquinic acid, feruloylquinic acid (tR: 12.289), rosmarinic acid, rutin, and quercetin were the common components in both root and leaf. Eleven further phenolic compounds were identified from the root of purple yam, including sinapic acid, sinapic acid-glucosides, syringic acid derivatives, coumaric acid derivatives, ferulic acid derivatives, sinapic acid-diglucoside, and anthocyanins. Furthermore,13 phenolic compounds were found in the leaf of purple yam, including caffeic acid, caffeoylquinic acid methyl ester, caffeoyl shikimic acid, p-coumaroylquinic acid, coumaroylquinic acid methyl ester, kaempferol -3-O-rutinoside, and rosmarinic acid methyl ester.
