摘要
运用高效液相色谱-四极杆-飞行时间质谱联用技术(HPLC-Q-TOF-MS),对植物凉茶中的化学成分进行分析鉴定。样品经甲醇超声提取,采用Diamonsil C18色谱柱分离,以乙腈-0.1%甲酸/水为流动相进行梯度洗脱,采用电喷雾离子源,正负离子模式进行高分辨四极杆飞行时间质谱定性分析,色谱峰获得了良好的分离与检测。通过二级质谱分析结合对照品数据及相关文献,共鉴定出43个化合物,主要包括有机酸类和黄酮苷类等成分,并对其来源进行了归属。结果表明,HPLC-Q-TOF-MS技术能够比较全面地检测植物凉茶中的化学组成,所建立的方法简单、快速、可靠,为其质量控制与功能因子研究奠定了基础。
To analyze and identify the chemical constituents in herbal tea by HPLC-Q-TOF-MS. The samples were extracted with methanol,separated by the Diamonsil C18 column with a gradient elution of acetonitrile-water containing 0.1 % formic acid. Positive and negative ion mode electrospray ionization and high-resolution quadrupole time of flight mass spectrometry was employed for qualitative analysis. Based on the MS/MS analysis,comparing references and relevant literature dates,forty-three compounds of herbal tea were identified,mainly including organic acids and flavonoids. Furthermore,all of the constituents were surveyed and classified according to their medicinal materials derivation. The results showed that HPLC-Q-TOF-MS could elucidate the main components in herbal tea in a more comprehensive way and the method established was simple,fast and reliable,which laid the foundation for quality control and functional components studies.
出处
《食品研究与开发》
CAS
北大核心
2016年第8期161-165,共5页
Food Research and Development
