基质辅助激光解吸电离质谱成像技术揭示了天麻在蒸制过程中 parishins 的“时空内容”变化。
Matrix-assisted laser desorption/ionization mass spectrometry imaging reveals "Spatial-Temporal-Content" changes of parishins in Gastrodiae Rhizoma during the steaming process.
机构信息
Key Laboratory for Applied Technology of Sophisticated Analytic Instrument of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; School of Pharmaceutical Sciences, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
Key Laboratory for Applied Technology of Sophisticated Analytic Instrument of Shandong Province, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
出版信息
Food Res Int. 2022 Dec;162(Pt B):112092. doi: 10.1016/j.foodres.2022.112092. Epub 2022 Nov 2.
Gastrodiae Rhizoma is a commonly used plant material for both medicine and food in China for thousands of years. Steaming as the main pre-processing method of Gastrodiae Rhizoma is the key to its quality formation. In this study, we established a high-coverage matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method to visualize the spatial distribution of phenols in Gastrodiae Rhizoma. By optimizing 1,5-diaminonaphthalene as MALDI matrix in negative mode, the "spatial-temporal-content" changes of 13 phenols including 11 parishins in Gastrodiae Rhizoma during the steaming process were imaged. We also characterized the activity of two hydrolases related to parishins degradation during the steaming. Moreover, the degradation pathways of parishins in Gastrodiae Rhizoma were summarized. The integration of spatially-resolved parishins and corresponding hydrolases information revealed the scientific connotation of steaming as the processing method of Gastrodiae Rhizoma is to inactivate hydrolases and protect parishins, which provided theoretical support for the quality improvement and the standardized processing of Gastrodiae Rhizoma.
天麻是中国数千年来广泛应用于医药和食品的植物材料。蒸制作为天麻的主要预处理方法是其质量形成的关键。在这项研究中，我们建立了一种高覆盖率的基质辅助激光解吸/电离质谱成像（MALDI-MSI）方法，以可视化天麻中酚类物质的空间分布。通过优化 1,5-二氨基萘作为负离子模式下的 MALDI 基质，对天麻蒸制过程中 13 种酚类物质（包括 11 种对羟基苯甲酰基天麻素）的“时空-内容”变化进行了成像。我们还对与对羟基苯甲酰基天麻素降解相关的两种水解酶的活性进行了表征。此外，总结了天麻中对羟基苯甲酰基天麻素的降解途径。对空间分辨的对羟基苯甲酰基天麻素和相应水解酶信息的整合揭示了蒸制作为天麻加工方法的科学内涵，即灭活水解酶并保护对羟基苯甲酰基天麻素，为天麻的质量提高和规范化加工提供了理论支持。
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