基于UPLC-Q-Orbitrap MS/MS技术研究酸枣仁发酵过程中的化学成分转化

Chemical Transformation of Raw and Fermented Ziziphi Spinosae Semen Analyzed by UPLC-Q-Orbitrap MS/MS

利用超高效液相色谱-四极杆-静电场轨道阱串联质谱(UPLC-Q-Orbitrap MS/MS)研究了酸枣仁经茯苓发酵前后的主要化学成分变化,初步探讨了茯苓对酸枣仁发酵的转化规律.鉴定了发酵产物中24种化学成分,整合多元统计方法对酸枣仁发酵0,7和14 d后的差异性化学成分进行研究,采用正交偏最小二乘分析找到7个差异成分.采用t-检验对24种化学成分的相对含量进行分析;并分析了酸枣仁中黄酮苷、皂苷类成分的代谢反应途径.通过茯苓发酵,酸枣仁中化学成分主要发生了脱酰基和脱糖基等水解反应.为酸枣仁发酵产物的化学成分检测提供了快速、直观且准确的方法,为酸枣仁-茯苓共发酵产物的深入开发与利用提供了科学依据.

To elucidate the fermentation-induced chemical transformation mechanisms of secondary metabolites, the chemical difference between raw and fermented Ziziphi Spinosae Semen(SZR) using Poria cocos (Schw. ) Wolf was revealed by integrating UPLC-Q-Orbitrap MS/MS techniques-based untargeted metabolomics. 24 chemical components were characterized in fermented Ziziphi Spinosae Semen(FSZR). The 7 differential marker compounds between SZR and FSZR were rapidly discovered by untargeted chemomics-based mining approach using OPLS-DA. Meanwhile, the relative contents of 24 chemical components were analyzed by t -Test, which was used to make metabolic pathway analysis, showing that deacetylate and deglycosylation were the major metabolic reaction under fermentation by Poria cocos . The result shows that the proposed strategy meets the technical demands for the overall chemical characterization of fermented herbal medicines, and therefore may be considered a promising approach for delving into the scientific basis in traditional fermentation of herbal medicines.