Zhen Ya-Qin, Tian Wei, Zhi Ya-Jing, Wang Meng, Li Zhi-Yuan, Niu Li-Ying
Hebei University of Chinese Medicine Shijiazhuang 050091,China Hebei Traditional Chinese Medicine (TCM) Formula Granule Innovation Center Shijiazhuang 050091,China Hebei TCM Quality Evaluation & Standardization Engineering Research Center Shijiazhuang 050091,China.
Hebei University of Chinese Medicine Shijiazhuang 050091,China.
Zhongguo Zhong Yao Za Zhi. 2021 Mar;46(5):1134-1140. doi: 10.19540/j.cnki.cjcmm.20201221.301.
To establish the method for determining non-volatile ingredients of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, isochlorogenic acid A, rosmarinic acid, ferulic acid, rutin, luteoloside, isoquercitrin, hesperidin, diosmin, diosmetin, luteolin, acacetin and linarin in Menthae Haplocalycis Herba formula granules and traditional herbal pieces by UPLC-MS/MS, and analyze the correlation of non-volatile ingredients in Menthae Haplocalycis Herba formula granules and traditional herbal pieces. Shim-pack GIST C_(18) column(2.1 mm×100 mm, 2 μm) was adopted with acetonitrile-0.1% formic acid aqueous solution as the mobile phase for gradient elution at the flow rate of 0.4 mL·min~(-1). The column temperature was set at 35 ℃. The quantitative analysis was performed using the electrospray ionization source and the multiple reaction monitoring. The linear relationship, resolution, repeatability and recovery of the 16 chemical components all met the requirements. The 16 non-volatile ingredients in traditional herbal pieces of Menthae Haplocalycis Herba could be tracked in formula granules. There were certain differences of the 16 chemical components among Menthae Haplocalycis Herba formula granules of different manufacturers and traditional herbal pieces of different producing areas. The UPLC-MS/MS method was simple, rapid and accurate, and could be used for the quality control of non-volatile ingredients in Menthae Haplocalycis Herba formula granules and traditional herbal pieces.
建立超高效液相色谱-串联质谱法（UPLC-MS/MS）测定薄荷配方颗粒及传统饮片中新绿原酸、绿原酸、隐绿原酸、咖啡酸、异绿原酸A、迷迭香酸、阿魏酸、芦丁、木犀草苷、异槲皮苷、橙皮苷、地奥司明、地奥司亭、木犀草素、刺槐素和蒙花苷等非挥发性成分的方法，并分析薄荷配方颗粒与传统饮片非挥发性成分的相关性。采用Shim-pack GIST C₁₈柱（2.1 mm×100 mm，2 μm），以乙腈-0.1%甲酸水溶液为流动相进行梯度洗脱，流速为0.4 mL·min⁻¹。柱温设定为35℃。采用电喷雾电离源和多反应监测进行定量分析。16种化学成分的线性关系、分离度、重复性和回收率均符合要求。薄荷传统饮片中的16种非挥发性成分在配方颗粒中均可被追踪到。不同厂家的薄荷配方颗粒和不同产地的传统饮片之间16种化学成分存在一定差异。该UPLC-MS/MS方法简便、快速、准确，可用于薄荷配方颗粒及传统饮片非挥发性成分的质量控制。
