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. Author manuscript; available in PMC: 2015 Jul 1.
Published in final edited form as: Food Chem. 2014 Jan 10;154:262–268. doi: 10.1016/j.foodchem.2014.01.009

Table 1. Mass spectrometry (MS) fragmentation of the basil components by high performance liquid chromatography (HPLC)-MS.

Peak number RTa [M-H]- Compound Reference
1 8.17 447 luteolin 5-O-glucoside Literature Data (Grayer et al., 2002)
2 10.4 395 caffeic acid derivative Literature Data (Jaiswal & Kuhnert, 2011; Jayasinghe, Gotoh, Aoki, & Wada, 2003)
3 10.7 179 caffeic acid Commercial Standard
4 11.3 609 rutin Commercial Standard
5 12.1 473 chicoric acid Commercial Standard
6 12.4 537 kaemperol 3-O-maonylglucoside Literature Data (Grayer et al., 2002)
7 13.4 503 luteolin acetyl-glucuronide Literature Data (Jayasinghe, Gotoh, Aoki, & Wada, 2003)
8 14.0 548 unknown /
9 14.5 411 unknown /
10 16.1 359 rosmarinic acid Commercial Standard
11 16.8 307 unknown /
12 20.2 456 ursolic acid Commercial Standard
a

RT stands for retention time (unit: minutes).