基于UPLC-Q-TOF-MS技术分析黄刺玫果的化学成分

Characterization of Chemical Constituents from Fruits of Rosa xanthina by UPLC-Q-TOF-MS

采用超高效液相色谱-串联四级杆-飞行时间质谱(UPLC-Q-TOF-MS)技术对黄刺玫果乙醇提取物的化学成分进行定性分析。在负离子模式下扫描,根据色谱峰分子离子峰的精确分子量及元素组成、主要碎片信息、保留时间,并结合刺玫果相关文献和在线数据库检索,从黄刺玫果中共鉴定出53个化合物,包括29个多酚、15个黄酮、2个有机酸和7个脂肪酸化合物。分析结果显示,黄刺玫果乙醇提取物中没食子多酚、鞣花鞣质多酚和黄酮类化合物是其主要的化学成分,且化合物2,3-(s)-六羟基联苯二甲酰基-D-葡萄糖、没食子苷、木鞣质C为首次从黄刺玫果中发现。本分析结果可为黄刺玫果资源在功能性食品开发利用、质量控制及阐明其药效物质基础提供理论参考。

The chemical compositions from the ethanol extract of Rosa xanthina fruits were qualitatively analyzed by ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS). The ESI-MS negative molecular ion peaks, MS/MS ions, the retention time, together with the references and online database were used to tentative identify the chemical constituents. The qualitative analysis results indicated that 53 metabolites from fruits of Rosa xanthina were identified, including 29 phenolic acids, 15 flavones, 2 organic acids and 7 fatty acids. The results showed that gallic and tannic polyphenols, together with flavonoids in the ethanol extracts of Rosa xanthina fruits were the major chemical constituents, and compounds 2,3-(S)-hexahydroxydiphenoyl-D-glucose, glucogallin and cornusiin C were isolated for the first time in the fruits of Rosa xanthina. This research can provide a theoretical foundation for the development and utilization of Rosa xanthina fruits as to health-promoting food development.