UPLC-MS/MS法分析旋覆花蜜炙前后化学成分的变化
x

请在关注微信后,向客服人员索取文件

篇名: UPLC-MS/MS法分析旋覆花蜜炙前后化学成分的变化
TITLE: Variations of Chemical Components in Inula japonica by UPLC-MS/MS before and after Honey-frying
摘要: 目的:比较旋覆花蜜炙前后的化学成分差异。方法:采用超高效液相色谱-串联质谱技术(UPLC-MS/MS)。色谱柱为WatersACQUITYUPLCBEHC18,流动相为0.1%甲酸溶液-乙腈(梯度洗脱),流速为0.3mL/min,柱温为30℃,进样量为5µL。采用电喷雾离子源,以正离子模式扫描,一级质谱扫描范围为m/z70~1050,二级质谱扫描范围为m/z50~1050,归一化碰撞能量为40、60eV,质谱图类型为峰形图,鞘气流速为35arb,辅助气流速为10arb,喷雾电压为3.80kV,透镜电压为50V,加热温度为350℃,毛细管温度为350℃。采用QualBrowser4.1.39.1软件并参考在线高分辨数据库mzCloud、中药成分高分辨质谱本地数据库OTCML,同时结合相关文献对化合物进行鉴定。采用SIMCA14.1软件进行主成分分析(PCA)、正交偏最小二乘法-判别分析(OPLS-DA),以变量重要性投影(VIP)值大于1为标准筛选旋覆花蜜炙前后的差异性成分。结果:从旋覆花及其蜜炙品中共鉴定出29个共有化学成分,包括1-咖啡酰奎宁酸、绿原酸、3,5-二咖啡酰奎宁酸等5个酚酸类成分,槲皮素、木犀草素、狭叶依瓦菊素等12个黄酮类成分,以及1-O-乙酰旋覆花内酯、二大花旋覆花内酯B、1-O-乙酰基-6-O-异丁酰基大花旋覆花内酯等12个倍半萜内酯类成分。PCA结果显示,旋覆花与蜜旋覆花分别位于得分图的两侧。OPLS-DA结果显示,有7个成分的VIP值大于1,分别为峰19(大花旋覆花素)、峰6(槲皮万寿菊苷)、峰1(1-咖啡酰奎宁酸)、峰21(紫花牡荆素)、峰20(tomentosin)、峰13(菠叶素)、峰3(瑞香素)。结论:经蜜炙后,旋覆花的化学成分含量有所改变,且均有一定程度的降低。大花旋覆花素、槲皮万寿菊苷、1-咖啡酰奎宁酸、tomentosin、紫花牡荆素、菠叶素、瑞香素可能为旋覆花及其蜜炙品的差异性成分。
ABSTRACT: OBJECTIVE:To compare the c hemical components differences of Inula japonica before and after honey-frying. METHODS:UPLC-MS/MS method was adopted. The determination was performed on Waters ACQUITY UPLC BEH C 18 column with mobile phase consisted of 0.1% formic acid-acetonitrile (gradient elution )at the flow rate of 0.3 mL/min. The column temperature was set at 30 ℃,and sample size was 5 µL. The electrospray ion source was scanned by positive ion mode. The first order mass spectrometry scanning range was m/z 70-1 050,the second order mass spectrometry scanning range was m/z 50-1 050, and the normalized collision energy was 40,60 eV ;mass spectrum type was the peak figure ,the flow rate of sheath gas was 35 arb,the auxiliary airflow speed was 10 arb,the spray voltage was 3.80 kV,the S-lens voltage was 50 V,the heating temperature was 350 ℃,and the capillary temperature was 350 ℃. The components were identified by Qual Browser 4.1.39.1 software, referring to the online high-resolution database mzCloud and local database OTCML of high-resolution mass spectrometry of TCM , and combined with relevant literature. The principal component analysis (PCA)and orthogonal partial least squared-discriminant analysis(OPLS-DA)of I. japonica before and after honey-fried were performed by using SIMCA 14.1 statistical software ,and variable importance projection (VIP)value greater than 1 was used as the standard to screen the differential components before and after honey-frying. RESULTS :A total of 29 common chemical components were identified from I. japonica and honey-fried I. japonica,including 5 phenolic acids as 1-caffeoylquinic acid ,chlorogenic acid and 3,5-dicaffeoylquinic acid ,12 flavonoids as quercetin,luteolin and evamectin ,as well as 12 sesquiterpene lactones as 1-O-acetylinula diester ,inula bicolor lactone B and 1-O-acetyl-6-O-isobutyryl inulin. The results of PCA showed that I. japonica and honey-fried I. japonica were located on both sides of the score diagram respectively. The results of OPLS-DA showed that the VIP values of 7 components were greater than 1,which were peak 19(britanin),peak 6(quercetagitrin),peak 1(1-caffeoylquinic acid ),peak 21(vitexicarpin),peak 20(tomentosin), peak 13(spinacetin)and peak 3(daphnetin). CONCLUSIONS :After honey-fried ,the content of chemical components of I. japonica changed and decreased to a certain extent. Britanin ,quercetagitrin,1-caffeoylquinic acid ,tomentosin,vitexicarpin, spinacetin and daphnetin may be the differential components of I. japonica and honey-fried I. japonica .
期刊: 2021年第32卷第20期
作者: 吕渭升,位翠杰,潘晓君,杨文惠,何民友,陈向东,孙冬梅,魏梅,李振雨
AUTHORS: LYU Weisheng,WEI Cuijie, PAN Xiaojun,YANG Wenhui,HE Minyou,CHEN Xiangdong,SUN Dongmei,WEI Mei,LI Zhenyu
关键字: 旋覆花;蜜旋覆花;超高效液相色谱-串联质谱法;主成分分析;正交偏最小二乘法-判别分析;化学成分
KEYWORDS: Inula japonica ;Honey-fried Inula japonica ;UPLC-MS/MS;PCA;OPLS-DA;Chemical components
阅读数: 228 次
本月下载数: 4 次

* 注:未经本站明确许可,任何网站不得非法盗链资源下载连接及抄袭本站原创内容资源!在此感谢您的支持与合作!