中国中药杂志

2021, v.46(06) 1417-1429

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基于UPLC-Q-TOF-MS分析人参豆豉复合发酵物化学成分
Analysis of chemical constituents of Ginseng-Douchi compound fermentation products based on UPLC-Q-TOF-MS

孙建锋;董文婷;陈丽艳;孙国东;霍金海;王伟明;
SUN Jian-feng;DONG Wen-ting;CHEN Li-yan;SUN Guo-dong;HUO Jin-hai;WANG Wei-ming;Institute of Chinese Materia Medica,Heilongjiang Academy of Chinese Medical Sciences;

摘要(Abstract):

该实验应用超高效液相色谱-四极杆飞行时间质谱(UPLC-Q-TOF-MS)联用对人参豆豉复合发酵物的化学成分进行分析鉴定,并探讨复合发酵对人参皂苷和大豆异黄酮等化学成分的转化规律。采用Waters Acquity UPLC BEH C_(18)色谱柱(2.1 mm×100 mm, 1.7μm),以0.1%甲酸水溶液(A)-0.1%甲酸乙腈溶液(B)为流动相进行梯度洗脱;应用电喷雾离子源(ESI),在正负离子模式下采集数据;通过Peakview 2.0/masterview1.0软件,依据精确质量数,结合数据库的二级谱图比对以及已有文献报道,确定共有离子结构式。最终从人参豆豉复合发酵物中共分析鉴定了133个化学成分。发酵后人参皂苷类成分和异黄酮糖苷类成分发生明显转化,其中原型人参皂苷Rk_3,Rh_1,Rh_2,Rh_3,大豆苷,黄豆黄苷,染料木苷等峰面积显著降低,次生人参皂苷Rb_1,Rb_2,Rk_1,黄豆黄素,金雀异黄酮,大豆苷元等峰面积显著升高。该实验利用液质联用技术对人参豆豉复合发酵物共同发酵后的有效成分转化情况进行考察,为阐明药效物质基础及质量控制提供科学依据。
In this experiment, ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS) was used to analyze and identify chemical constituents of Ginseng-Douchi(GD) compound fermentation, and explore the conversion rules of ginsenosides and soybean isoflavones after compound fermentation. Waters Acquity UPLC BEH C_(18) column(2.1 mm×100 mm, 1.7 μm) was adopted, with 0.1% formic acid aqueous solution(A)-0.1% formic acid acetonitrile solution(B) as mobile phase for gradient elution; electrospray ion source(ESI) was used to collect data in positive and negative ion modes; according to the exact mass number, the secondary spectrum comparison of the database and the existing literature reports, Peakview 2.0/masterview 1.0 software was used to determine the common ion structure formula. Finally, a total of 133 chemical constituents were analyzed and identified from the GD. Ginseng saponins and isoflavone glycosides were significantly converted after fermentation. Among them, peak areas of prototype ginsenosides Rk_3, Rh_1, Rh_2, Rh_3, daidzin, glycitin and genistin decreased significantly; whereas peak areas of se-condary ginsenoside Rb_1, Rb_2, Rk_1, glycitein, genistein and daidzein increased significantly. In this experiment, liquid-mass spectrometry technique was used to investigate the conversion of active ingredients of GD compound fermented products after co-fermentation, so as to provide a scientific basis for elucidating pharmacodynamics material basis and quality control.

关键词(KeyWords): 人参豆豉;发酵;成分鉴定;成分转化;超高效液相色谱-四极杆飞行时间质谱
Ginseng-Douchi;ferment;component identification;component transformation;UPLC-Q-TOF-MS

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系建设专项(CARS-21);; 哈尔滨市应用技术研究与开发项目(2017RGAYJ009)

作者(Author): 孙建锋;董文婷;陈丽艳;孙国东;霍金海;王伟明;
SUN Jian-feng;DONG Wen-ting;CHEN Li-yan;SUN Guo-dong;HUO Jin-hai;WANG Wei-ming;Institute of Chinese Materia Medica,Heilongjiang Academy of Chinese Medical Sciences;

Email:

DOI: 10.19540/j.cnki.cjcmm.20210223.301

参考文献(References):

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