UPLC-Q-TOF/MS分析橘核盐制前后成分差异

Analysis on component difference in Citrus reticulata before and after being processed with salt by UPLC-Q-TOF/MS

采用超高效液相色谱串联四级杆飞行时间质谱(UPLC-Q-TOF/MS)技术对橘核及其盐制品的成分进行分析,并比较盐制前后成分变化。通过主成分分析法和正交偏最小二乘判别法分析橘核盐制前后指纹图谱的差异,盐制品中圣草枸橼苷、柠檬苦素、诺米林、黄柏酮含量升高,发现潜在的化学标记物,鉴定为柠檬苦素、黄柏酮、诺米林,可作为区分生品与炮制品的指标成分。

To analyze components of Citrus reticulata and salt-processed C.reticulata by ultra-performance liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF/MS）,and compared the changes in components before and after being processed with salt.Principal component analysis（PCA） and partial least squares discriminant analysis（OPLS-DA） were adopted to analyze the difference in fingerprint between crude and processed C.reticulata,showing increased content of eriocitrin,limonin,nomilin and obacunone increase in salt-processed C.reticulata.Potential chemical markers were identified as limonin,obacunone and nomilin,which could be used for distinguishing index components of crude and processed C.reticulata.