HPLC-MS法分析厚朴姜炙前后正丁醇部位化学成分

Constituents Determination in n-Butanol Part from Magnolia Officinalis Cortex before and after Ginger Mix-frying by HPLC-MS

目的:采用液质联用技术对厚朴、姜厚朴乙醇提取物正丁醇部位的化学成分进行分析比较。方法:用4000 Q TRAP MS系统,C18色谱柱,以甲醇-水为流动相进行梯度洗脱,用电喷雾离子源分别在正负离子模式下采集数据;采用与对照品对比和质谱数据分析及检索文献的方法分析化学成分。结果:厚朴乙醇提取物正丁醇部位的负离子模式具较好的分离,共检测到可推测峰的14个成分及多个未知成分,正离子模式下检测到较少的峰,检测到[M+H]+峰也多为酚性成分的加氢峰。结论:通过分析比较,认为厚朴姜炙后乙醇提取物正丁醇部位有质变量变。

Objective：To comparatively study the chemical constituents in n-butanol part from Magnoliae Officinalis cortex before and after ginger mix-frying by HPLC-MS. Methods：A 4000 Q TRAP MS system was used with a C18 chromatographic column. Metha-nol-water with gradient elution was employed as the mobile phase. The data were collected by an electrospray ion source under the mode of positive and negative ions. The chemical constituents were analyzed by contrasting with the reference substances, analyzing the mass spectrometry data and retrieving literatures. Results：The negative ion mode had better separation for n-butanol part, and fourteen components with known peaks and the other unknown compositions were detected. The positive ion mode could detect fewer peaks, and the detected [ M＋H] ＋ peaks malnly were hydrogenation peaksmalnly for phenolic constituents. Conclusion：Through the analysis and comparison, it is suggested that n-butanol part from Magnoliae Officinalis cortex has qualitative and quantitative changes after ginger mix-frying.