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该文分析不同褐变时期北青龙衣有效成分动态变化规律。采用UPLC-Q-TOF-MS/MS技术对13个褐变时期26批样品进行测定,差异性化合物通过Peakview 2.0/masterview1.0软件,依据精确质量数和同位素峰度比确定分子式,再通过与对照品及质谱数据库的二级谱图比对、裂解规律分析,并结合已有文献报道,确定结构式。结果不同褐变时期化学成分含量发生了明显的变化,鉴定或推断了北青龙衣中25个化合物结构,随着褐变时间的变化,13个萘醌类化合物中,具有胡桃醌相似母核的6个化合物及3个萘醌苷类化合物的含量显著下降,产生胡桃酮等4个萘醌衍生物;4个黄酮及2个酚酸类化合物含量显著下降;6个二芳基庚烷类化合物显著提高。该方法能够快速、准确鉴定北青龙衣的化学成分,并分析动态变化规律,为揭示褐变对中药材及果蔬成分的影响提供一种新的研究策略。
This article analyzes the dynamic changes of active ingredients of North Qinglongyi in different browning periods. Twenty-six batches of browning samples were assayed by UPLC-Q-TOF-MS / MS. The differential compounds were resolved by Peakview 2.0 / masterview 1.0 software based on the exact mass number and isotope kurtosis ratio. Reference substance and mass spectrometry database secondary spectrum comparison, analysis of the cracking, combined with the literature has been reported to determine the structural formula. Results The content of chemical constituents in different browning stages changed obviously. The structures of 25 compounds in North Qinglongyi were identified or inferred. With the change of browning time, among 13 naphthoquinones, 6 compounds and 3 naphthoquinone glycosides significantly decreased, resulting in 4 naphthoquinone derivatives such as kaempferol; 4 flavonoids and 2 phenolic compounds decreased significantly; 6 diarylheptane compounds Significantly increased. The method can quickly and accurately identify the chemical composition of North Qinglong clothing, and analyze the dynamic changes in order to reveal the browning of Chinese herbal medicines and fruits and vegetables to provide a new research strategy.