基于UPLC
基于UPLC-Q-TOF-MS的多花黄精酒制前后化学成分分析
作者单位:
江西中医药大学 药学院，南昌 330004
中图分类号:
R22;R943.1;R28;O657
基金项目:
江西省重点研发计划项目（20192BBG70073）；江西中医药大学博士科研启动基金项目（2018WBZR009）；江西省中药学一流学科专项科研基金项目（JXSYLXK-ZHYAO039/141）；2019年国家级大学生创新创业训练计划项目（2020010412007）；江西省教育厅教改重点课题（JXJG-17-12-3）；2019年江西中医大学教改招标专项课题（2）
Analysis of Chemical Constitutions of Polygonatum cyrtonema Dried Rhizomes Before and After Processing with Wine Based on UPLC-Q-TOF-MS
Author:
REN Hong-minREN Hong-min
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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ZHANG Jin-lian
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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DENG Ya-ling
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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YE Xian-wen
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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XIA Lan-ting
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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LIU Min-min
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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LIU Ying
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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CHEN Yuan
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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ZHANG Qi
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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WANG Ting
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
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Affiliation:
School of Pharmacy，Jiangxi University of Traditional Chinese Medicine，Nanchang 330004，China
摘要 | 图/表 | 访问统计 | 参考文献 | | || 文章评论摘要:
目的 采用超高效液相色谱-四级杆-飞行时间串联质谱法（UPLC-Q-TOF-MS）对多花黄精生品及酒制品的成分进行快速分析及鉴定，找出炮制前后差异成分。方法 运用ACQUITY UPLC BEH C18色谱柱（2.1 mm×100 mm，1.8 μm），流动相0.1%甲酸水溶液-乙腈梯度洗脱，流速0.25 mL·min-1，选择电喷雾离子源在正、负离子模式下进行采集检测，利用PeakView 1.2.0.3软件进行数据分析。根据质谱所提供的成分保留时间、精确相对分子质量以及裂解碎片离子信息，并结合对照品及文献信息进行成分鉴定。各样品质谱数据经归一化处理后进行主成分分析（PCA）及正交偏最小二乘法-判别分析（OPLS-DA），根据变量重要性投影（VIP）值>1的原则筛选得到多花黄精炮制前后差异成分。结果 从多花黄精生品及酒制品中共鉴定得到38个成分，包括甾体皂苷类15个、生物碱类6个、黄酮类3个、氨基酸类2个、有机酸类2个、其他类10个。PCA及OPLS-DA结果表明多花黄精炮制前后化学成分含量存在明显差异，共筛选得到kingianoside Z，disporopsin，亚油酸等16个炮制差异成分。结论 UPLC-Q-TOF-MS技术可准确、全面地鉴定多花黄精中的化学成分，多花黄精中主要含有甾体皂苷类、黄酮类及生物碱类成分。其炮制前后成分含量差异较大，同类成分间的转化是造成该差异的主要原因，可为多花黄精的物质基础研究及炮制化学研究提供参考。
Abstract:
Objective To quickly analyze and identify the components in raw and wine-processed products of Polygonatum cyrtonema （PC） dried rhizomes by ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry （UPLC-Q-TOF-MS）， and then find out the differential components before and after processing.Method The ACQUITY UPLC BEH C18 column （2.1 mm×100 mm， 1.8 μm） was used with 0.1% formic acid aqueous solution-acetonitrile as the mobile phase for gradient elution at a flow rate of 0.25 mL·min-1. Electrospray ionization was selected for collection and detection in positive and negative ion modes， and the data were analyzed by PeakView 1.2.0.3. According to the retention time， accurate relative molecular weight and fragmentation ion information provided by MS， and combined with the reference substance and literature， the components were identified. After normalized treatment， the MS data of each sample were analyzed with principal component analysis （PCA） and orthogonal partial least squares-discriminant analysis （OPLS-DA）， and then the differential components before and after processing were screened according to the principle that variable importance in the projection （VIP） value was >1.Result A total of 38 components were identified from raw and wine-processed products of PC dried rhizomes， including 15 steroidal saponins， 6 alkaloids， 3 flavonoids， 2 amino acids， 2 organic acids and 10 others. The results of PCA and OPLS-DA showed that there were significant differences in the contents of components in PC dried rhizomes before and after processing， and 16 differential components such as kingianoside Z， disporopsin and linoleic acid were screened.Conclusion UPLC-Q-TOF-MS technique can accurately and comprehensively identify the components in PC dried rhizomes， these components are mainly steroidal saponins， flavonoids and alkaloids. It takes a great difference in the contents of components before and after processing， and transformation of the same category components is the main reason for the differences of raw and wine-processed products， which will provide reference for the researches on material basis and processing chemistry of PC dried rhizomes.
引用本文任洪民,张金莲,邓亚羚,叶先文,夏澜婷,刘敏敏,刘颖,陈媛,张琪,王婷.基于UPLC-Q-TOF-MS的多花黄精酒制前后化学成分分析[J].中国实验方剂学杂志,2021,27(4):110~121
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