Analysis on Chemical Components of Meconopsis integrifolia(Maxim.)Franch Total Flavonoids by UPLC-Q-Exactive Orbitrap MS

[Objectives]To analyze the chemical components of Meconopsis integrifolia(Maxim.)Franch total flavonoids(MITF).[Methods]The chemical components of MITF were identified by UPLC-Q-Exactive Orbitrap MS.The column was performed using ACQUITY UPLC HSS T3(100 mm×2.1 mm,1.8μm)with 0.1%formic acid water(A)-acetonitrile(B)with gradient elution at 30℃,injection volume of 2μL,and flow rate of 0.3 mL/min.Electrospray ion source adopted positive and negative ion detection mode with scanning range m/z 100-1000.[Results]A total of 93 compounds were identified from MITF,including 57 flavonoids,25 phenolic acids,9 alkaloids and 2 others.Among them,dimethoxytaxifolin was identified as a possible new compound by SciFinder search,and 67 compounds were first identified in M.integrifolia.[Conclusions]This study provides a scientific foundation for clarifying the material basis of the efficacy of M.integrifolia and improving the quality standards.

Quality Evaluation of Cardamine macrophylla Willd as an Edible and Medicinal Herb of Tibetan and Qiang Ethnic Groups

[Objectives]To evaluate the quality of Cardamine macrophylla Willd as Tibetan and Qiang medicinal materials,so as to improve its quality standard and evaluate the quality of C.macrophylla Willd in western Sichuan Province.[Methods]C.macrophylla Willd produced from western Sichuan Province was used as the sample,and the contents of moisture,total ash,acid-insoluble ash,extract,total flavonoids and quercetin in the ground part of C.macrophylla Willd were determined in accordance with the methods of Chinese Pharmacopoeia(2020 edition).With the above seven indicators as evaluation indicators,the quality of medicinal materials was comprehensively evaluated by cluster analysis and principal component analysis(PCA).[Results]According to the results of each indicator,the moisture content of C.macrophylla Willd sample should not exceed 11.00%,the total ash content should not exceed 18%,the acid-insoluble ash content should not exceed 6%,the extract content should not be less than 19%,the total flavone content(calculated by quercetin)should not be less than 2%,and the quercetin content should not be less than 0.15%.[Conclusions]The sample S7 has the best quality and S6 has the worst quality.In this study,the quantitative analysis method of total flavonoids(quercetin)and quercetin in C.macrophylla Willd was established,and the limits of each indicator were preliminarily formulated.

Identification of Tibetan and Qiang Edible and Medicinal Herbs Cardamine tangutorum and Cardamine macrophylla

[Objectives]To study the original plants,characters,tissue structure,powder characteristics and thin-layer chromatography(TLC)characteristics of Cardamine tangutorum and Cardamine macrophylla as Tibetan and Qiang edible and medicinal herbs,and to provide the basis for the identification of C.tangutorum and C.macrophylla.[Methods]The identification of C.macrophyll and C.tangutorum was carried out by original plant identification,character identification,microscopic identification and TLC identification.[Results]C.tangutorum and C.macrophylla can be distinguished according to the shape of rhizome and stem,the difference of stem leaves and leaflets,and the difference of flower color;there is no obvious difference between the characteristics of the shape and the powder;the thin layer chromatography shows that in the thin layer chromatography of C.tangutorum and C.macrophylla,spots with the same color are shown on the corresponding positions of the ground part and the reference substance quercetin;the underground part and the position corresponding to the reference substanceβ-sitosterol all show the same color spots.[Conclusions]This study provides a reference for the identification of C.tangutorum and C.macrophylla.

Deracemization of Sulfoxides Combining Electrocatalysis and Biocatalysis

The concurrent implementation of cascade reactions that combine biocatalysis and chemocatalysis is a challenging undertaking.Electrocatalysis provides versatile catalytic abilities and allows for mild reaction conditions,offering the potential for designing concurrent chemoenzymatic cascade reactions.The research on bioelectrocatalysis has primarily concentrated on utilizing electrocatalysis to achieve cofactor regeneration of enzymes.In contrast with previous reports,herein,we developed a deracemization strategy involving the concurrent combination of biocatalytic reduction and anodic oxidation in an undivided cell to achieve chiral sulfoxides,demonstrating the good compatibility.We anticipate this study will offer an alternative pathway for the design of the cascade reaction combined with electrocatalysis and biocatalysis.

Comparison and application of the extraction method for the determination of enzymatic profiles in matured soybean koji

In this study,two methods of extracting crude enzymes from soy sauce koji were compared to investigate the effect of replacing the buffer extraction with distilled water extraction by measuring the enzyme activity.Results showed the enzyme activities of the two extracts in each koji sample were not significant differences.The stability of the different enzymes in the extracts varied.Acid protease,β-glucosidase and cellulase activities showed the best stability during the storage.Neutral protease,glucoamylase and aminopeptidase were moderately stable and their activities needed to be determined within 3 d of extract preparation,while xylanase activity was the least stable,decreasing by 40%on the second day of storage.Therefore,the recommended procedure for the analysis of koji enzyme profiles was as follows,xylanase was determined immediately after distilled water extraction,and then all other enzyme activity analyses need to be completed within 3 d to ensure the validity of enzyme analysis.This method was applied to the enzymatic analysis of 7 kojis made by different strains of Aspergillus oryzae,and to explore the association between the enzyme profile and the taste characteristics of seven fermented soy sauce.The results showed proteases were correlated with sour and richness,while carbohydrate-degrading enzymes were relatively more relevant to umami taste.