Identification of Chemical Components in Actinidia chinensis Root by UHPLC-Q-TOF-MS/MS / 中国药房
China Pharmacy
; (12): 1725-1731, 2020.
Article
en Zh
| WPRIM
| ID: wpr-823051
Biblioteca responsable:
WPRO
ABSTRACT
OBJECTIVE:To identi fy chemical components of Actinidia chinensis root rapidly ,and to provide reference for further material basis and quality control study of the crude medicine. METHODS :UHPLC-Q-TOF-MS/MS technique was used to detect chemical components of A. chinensis root. The separation was performed on Waters XSelect HSS T 3 column with mobile phase consisted of 0.1% formic acid acetonitrile solution- 0.1% formic acid water solution (gradient elution )at the flow rate of 0.3 mL/min. The column temperature was set at 40 ℃,and sample size was 3 μL. Electrospray ion source was adopted,the data was collected under negative ion mode ;the scanning range was m/z 50-1 500;the drying gas temperature was 350 ℃,the atomizing air pressure was 45 psi,the capillary voltage was 3 500 V,and sheath gas temperature was 350 ℃. According to the information of excimer ion and secondary fragment ion ,the chemical components were identified by combining with the relevant literature ,the retention time of the reference substance and the law of mass spectrometry cracking. RESULTS & CONCLUSIONS :Totally 58 chemical components was identified ,which included 16 pentacyclic triterpenes (such as hydroxyasiatic acid ,asiatic acid ,maslinic acid,corosolic acid ,oleanic acid ,ursolic acid ,etc.),12 flavonoids(such as rutin ,quercitrin,cynaroside,astragalin,etc.),17 organic acids (such as cryptochlorogenic acid ,chlorogenic acid ,isochlorogenic acid A ,isochlorogenicacid C ,etc.). There were 9 components(such as procydanidin B 1,B2 and luteolin ,etc.)identified for the first time in A. chinensis root. UHPLC-Q-TOF-MS/ MS technique can be used for the rapid identification of chemical components in A. chinensis root.
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Índice:
WPRIM
Tipo de estudio:
Diagnostic_studies
Idioma:
Zh
Revista:
China Pharmacy
Año:
2020
Tipo del documento:
Article