高效液相色谱-离子阱-飞行时间质谱分析马齿苋加工前后的化学成分变化

Analysis of the Changes in Chemical Composition of Portulaca oleracea by HPLC-IT-TOF before and after Processing

采用高效液相色谱-离子阱-飞行时间质谱(HPLC-IT-TOF)技术对马齿苋不同加工品的化学成分进行分析,并探讨差异性成分与加工方法之间的关系。采用高效液相色谱条件:ZORBAX SB-Aq C18(5μm,250×4.6 mm),流动相为乙腈-水梯度洗脱,柱温30℃;流速1.0 mL/min;进样体积5μL。质谱条件:HPLC-IT-TOF高分辨质谱,ESI离子源,正离子与负离子下模式下扫描,在马齿苋生品、蒸制品、煮制品的色谱峰中,对比出17个含量差异较大的化合物,其中黄酮类成分在加工后含量增加,脂肪酸与生物碱类成分在加工后含量减少。通过HPLC-IT-TOF技术,为不同方法加工的马齿苋建立了灵敏度高、分离度高、分析速度快的分析方法,也证明不同加工方法加工的马齿苋存在成分含量变化差异,为后续质量控制和药理研究提供理论基础。

Using High performance liquid chromatography-ion trap-time-of-flight mass spectrometry(HPLC-IT-TOF),the chemical composition of different processed products of Portulaca oleracea was analyzed.The relationship of the different constituents in the processed products and the processing method was also discussed.The high performance liquid chromatography conditions were:ZORBAX SB-Aq C18 column(5μm,250×4.6 mm);mobile phase composed of acetonitrile and water in gradient mode;flow rate 1 m L/min;column temperature 30℃;injection volume 5μL.Mass spectrometry conditions were:HPLC-IT-TOF and ESI ion source;MS data collected in both positive and negative modes.Among the chromatographic peaks for the raw,steamed and boiled Portulaca oleracea products,the contents of 17 compounds were found largely different,in particular,the contents of flavonoids increased after processing,and the contents of fatty acids and alkaloids decreased after processing.By the use of HPLC-IT-TOF,an analytical method with high sensitivity,high degree of separation and rapid analysis speed was established for differently processed Portulaca oleracea products.This research also showed the changes in the composition of various Portulaca oleracea processed products,which lays the foundation for the subsequent quality control and pharmacological research.