LC-MS Characterization of Mesquite Flour Constituents.

Using a liquid chromatography-mass spectrometry (LC-MS) method in conjunction with two complementary types of chromatographic retention modes-- reversed phase and aqueous normal phase-- various compounds present in mesquite flour extracts were identified. Because of the diverse types of chemical constituents found in such natural product extracts, a single chromatographic mode may not be sufficient for a comprehensive characterization. However, the combination of reversed-phase and aqueous normal phase LC can encompass a w id e range of analyte polarity. This characterization of the composition of mesquite flour could be used in future studies to elucidate the beneficial health effects of its consumption. [ABSTRACT FROM AUTHOR]