Suppr超能文献

基于 LC-MS/MS 的中药建曲发酵前后化学成分分析。

Analysis of Chemical Constituents of Traditional Chinese Medicine Jianqu before and after Fermentation Based on LC-MS/MS.

机构信息

College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China.

Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou 450046, China.

出版信息

Molecules. 2022 Dec 21;28(1):53. doi: 10.3390/molecules28010053.

Abstract

OBJECTIVE

To detect the chemical constituents in Jianqu samples under different fermentated states by using UPLC-QTOF-MS/MS technology, to conduct preliminary analyses, and to establish an HPLC method for the simultaneous determination of hesperidin and naringenin in Jianqu, and the variation of the two components during fermentation were compared.

METHODS

Waters ACQUITYTM UPLC HSST3 column (2.1 mm × 100 mm, 1.8 μm) was used; the mobile phase was 0.1% formic acid aqueous solution (A)-0.1% formic acid acetonitrile (B); The flow rate was 0.4 mL·min with gradient elution; the column temperature was 45 °C; injection volume was 5 μL. The mass spectra of the samples were collected by negative ion mode under the electrospray ion source, and the data were screened and matched by UNIFI software. Hypersil gold C18 column (100 mm × 2.1 mm, 1.9 μm) was used; the mobile phase was acetonitrile (A)-0.1% acetic acid (B);; the flow rate with gradient elution was 0.3 mL·min; the column temperature was 30 °C; the injection volume was 2 μL. The content changes of hesperetin and naringenin in Jianqu at different fermentation time were detected.

RESULTS

A total of 54 compounds were identified, including flavonoids, amino acids, organic acids, terpenoids, coumarins, lignans, and other compounds. Under the selected HPLC conditions, the linear relationship between hesperidin and naringenin was discovered (r = 0.9996). The content of hesperidin and naringenin changed significantly in the whole fermentation process. The highest concentration of content was observed at 36 h of fermentation and then decreased to varying degrees.

CONCLUSION

This experiment can effectively identify various chemical components in Jianqu during different fermentation periods, and determine the content of the characteristic components, so as to provide a scientific basis for further study of Jianqu fermentation processing technology as well as a sound pharmacodynamic material basis.

摘要

目的

采用 UPLC-QTOF-MS/MS 技术检测不同发酵状态下建曲样品中的化学成分,进行初步分析,并建立建曲中橙皮苷和柚皮苷的同时测定 HPLC 方法,比较两成分在发酵过程中的变化。

方法

采用 Waters ACQUITYTM UPLC HSST3 柱(2.1mm×100mm,1.8μm);以 0.1%甲酸水溶液(A)-0.1%甲酸乙腈(B)为流动相;梯度洗脱,流速 0.4mL·min;柱温 45℃;进样量 5μL。采用电喷雾离子源,在负离子模式下采集样品的质谱,用 UNIFI 软件进行筛选和匹配。采用 Hypersil gold C18 柱(100mm×2.1mm,1.9μm);以乙腈(A)-0.1%醋酸(B)为流动相;梯度洗脱,流速 0.3mL·min;柱温 30℃;进样量 2μL。检测不同发酵时间建曲中橙皮苷和柚皮苷的含量变化。

结果

共鉴定出 54 种化合物,包括黄酮类、氨基酸、有机酸、萜类、香豆素、木脂素等化合物。在选定的 HPLC 条件下,发现橙皮苷和柚皮苷具有良好的线性关系(r=0.9996)。在整个发酵过程中,橙皮苷和柚皮苷的含量变化显著。发酵 36h 时含量最高,然后呈不同程度下降。

结论

本实验能有效鉴定不同发酵时期建曲中各化学成分的变化,并测定特征成分的含量,为进一步研究建曲发酵炮制工艺及提供良好的药效物质基础提供科学依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/248f/9821971/288dbf792ced/molecules-28-00053-g001.jpg

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验