Constituents Determination in n-Butanol Part from Magnolia Officinalis Cortex before and after Ginger Mix-frying by HPLC-MS
- VernacularTitle:HPLC-MS法分析厚朴姜炙前后正丁醇部位化学成分
- Author:
Si CHEN
;
Honghan QIU
;
Tao ZHOU
;
Huifang XU
- Publication Type:Journal Article
- Keywords:
Magnoliae Officinalis cortex;
Ginger mix-frying;
HPLC-MS;
n-Butanol part
- From:
China Pharmacist
2015;(5):761-765
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To comparatively study the chemical constituents in n-butanol part from Magnoliae Officinalis cortex before and after ginger mix-frying by HPLC-MS. Methods:A 4000 Q TRAP MS system was used with a C18 chromatographic column. Metha-nol-water with gradient elution was employed as the mobile phase. The data were collected by an electrospray ion source under the mode of positive and negative ions. The chemical constituents were analyzed by contrasting with the reference substances, analyzing the mass spectrometry data and retrieving literatures. Results:The negative ion mode had better separation for n-butanol part, and fourteen components with known peaks and the other unknown compositions were detected. The positive ion mode could detect fewer peaks, and the detected [ M+H] + peaks malnly were hydrogenation peaksmalnly for phenolic constituents. Conclusion:Through the analysis and comparison, it is suggested that n-butanol part from Magnoliae Officinalis cortex has qualitative and quantitative changes after ginger mix-frying.
