Chemical constituents of Fructus Aurantii and Fructus Aurantii Immaturus by HPLC-ESI-MS
- VernacularTitle:枳壳和枳实化学成分的HPLC-ESI-MS分析
- Author:
Qiang JIA
;
Yang BAI
;
Yan MA
;
Wei PENG
;
Weiwei SU
- Publication Type:Journal Article
- Keywords:
Fructus Aurantii (FA);
Furctus Aurantii Immaturus (FAI);
HPLC-ESI-MS;
flavonoids
- From:
Chinese Traditional and Herbal Drugs
1994;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To analyze the chemical components of Fructus Aurantii (FA) and Fructus Aurantii Immaturus (FAI).Methods HPLC-ESI-MS with Surveg mass spectrometer was used in the study.Chromatographic column: Symmetry Shield TM RP_ 18 (150 mm?3.9 mm, 5 ?m) (Waters, Milford, MA, USA); mobile phase: (A) water (0.6% HAc, pH=2.5), (B) methanol. Gradient elutions: 20%- 40% B (0-48 min); 40% B (48-54 min); 40%-55% B (54-60 min); 55%-95% B (60-75 min); 95% B (75-85 min); 95%-20% B (85-90 min).Flow rate and wavelength were 0.7 mL/min and 283 nm at room temperature, respectively.Results Four kinds of flavonoids were identified as naringin, neohesperidin, naringenin, and hesperidin, synephrine was also identified in FA and FAI. Furthermore, the contents of them were determined individually.The results showed that the chemical constituents in FA and FAI were the same but the contents were different.Conclusion HPLC-ESI-MS method can be efficiently used to study FA and FAI.
