基于UHPLC-UV-Q-TOF-MS/MS的厚朴不同方法姜制前后化学成分定性研究

Qualitative Study on Chemical Composition of Ginger Magnolia with Different Methods Based on UHPLC-UV-Q-TOF-MS/MS

采用UHPLC-Q-TOF-MS/MS技术定性分析方法,探讨厚朴姜制前后以及不同姜制方法化学成分变化。定性采用正负离子扫描模式,利用Peakview1. 2软件分析鉴定出35种成分,发现厚朴姜制前后质变成分较少,并结合Marker-View1. 2. 1软件进行主成分分析和t检验,得出6种主要差异性成分发现厚朴经过姜炙之后厚朴酚、厚朴三酚、十四烷酸、十六烷酸含量增加,蓝桉醇含量减少,上述化学成分的差异可能是厚朴生品和制品临床功效不同的主要原因。

A qualitative analytical method based on quadrupole time-of-flight tandem mass spectrometry(UHPLC-Q-TOF-MS/MS)was developed for identification of multi-constituents of raw Magnolia(RM)and processed Magnolia(GM).UHPLCQ-TOF-MS/MS qualitative analysis was performed under positive and negative ion modes and a total of 35 chemical compounds were identified.The analysis data were subjected to a principle component analysis with a t-test.Five peaks were found to be the main difference(P<0.05)between RM and GM.The results indicated that there was higher magnatriol,magnolol,tetradecanoic acid,palmitic acid,chlorogenic acid in GM than in RM.However,there were fewer levels of globulol in the GM than RM,which may be the main reason for different clinical efficacy of RM and GM.