摘要
目的:研究发酵前后黄精覆盆子饮品中的化学成分。方法:样品经固相萃取处理后,采用Waters HSS T3 UPLC色谱柱(100 mm×2.1 mm,1.7μm)和0.1%甲酸水溶液(A)与乙腈(B)流动相系统进行梯度洗脱,应用液质联用技术检测发酵前后黄精覆盆子饮品中的化学成分。结果:结合精确分子质量、多级质谱裂解信息、对照品比对以及文献报道,总共筛选鉴定了60个化合物。其中,甾体皂苷类成分有42个,三萜类成分有3个,黄酮类成分有9个,生物碱类成分有6个。结论:本研究为黄精覆盆子发酵饮品的微生物发酵工艺研究奠定了基础,为其药用价值的进一步开发利用提供了借鉴。
Objective:To study the chemical compounds in Polygonati Rhizoma and Rubi Fructus Fermentation Drinks.Methods:After solid phase extraction of samples,Waters HSS T3 UPLC column(100 mm×2.1 mm,1.7μm)and 0.1%formic acid-acetonitrile solution were used to detect the constituents in Polygonati Rhizoma and Rubi Fructus Fermentation Drinks.Results:Based on the accurate mass measurements,mass fragmentation behaviors,reference comparison and related literature reports,a total of 60 compounds were identified and characterized.Those compounds included 42 steroidal saponins,3 triterpenoid saponins,9 flavonoid components and 6 alkaloids.Conclusion:The study laid a foundation for the research of Polygonati Rhizoma and Rubi Fructus Fermentation Drinks,and provided reference basis for further development and utilization of medicinal value.
作者
梅晓丹
李洁
王喻淇
宋帅
乔延江
林峰
张加余
MEI Xiao-dan;LI Jie;WANG Yu-qi;SONG Shuai;QIAO Yan-jiang;LIN Feng;ZHANG Jia-yu(Pharmacy Department,BinZhou Medical University,Yantai 264003,China;.School of Chinese Pharmacy,Beijing University of Chinese Medicine,Beijing 102488,China;Jiangsu Junyao Life Science and Technology Development Co.,Ltd.,Yancheng 224100,China)
出处
《中国现代中药》
CAS
2020年第4期615-621,共7页
Modern Chinese Medicine
基金
山东省青创人才引育创新研究团队
滨州医学院高层次人才科研启动基金(2019KYQD06)
烟台市校地融合中药大健康产业化平台项目(2019XDRHXMPT18)。
