HPLC-Q-TOF-MS/MS-based analysis of chemical constituents in choerospondiatis fructus
10.16781/j.0258-879x.2016.02.0159
- Author:
Lu-Meng YANG
1
Author Information
1. College of Life Sciences, Northwest University
- Publication Type:Journal Article
- Keywords:
Chemical components;
Choerospondiatis fructus;
High performance liquid chromatography-quadrupole time-of-flight mass spectrometry;
Qualitative analysis
- From:
Academic Journal of Second Military Medical University
2016;37(2):159-166
- CountryChina
- Language:Chinese
-
Abstract:
Objective To apply high performance liquid chromatography quadrupole time of flight mass spectrometry (HPLC-Q-TOF-MS/MS) method in analyzing and identifying the main components in the ethanol extract of Choeros pondiatis fructus. Methods The ethanol extract of Choeros pondiatis fructus was prepared by the refluxing methods, and the main components in the extracts were separated by the gradient elution method with Agilent TC C18 column (250 mmX4. 6 mm, 5 μm), methanol-0. 2% formic acid as the mobile phase, at flow rate 0. 7 mL/min, column temperature 30°C, and sample volume 25 μL Mass spectrometry was applied for the qualitative analysis under the positive and negative ion modes and ESI ion source was used for mass spectra, Vcap 4. 0 kV, drying gas 10 L/min, gas temperature 350°C. and nebulizer 35 psi (1 psi=6 894. 8 Pa). The main chromatographic peaks were assigned by Q-TOF. Results Forty-lwo compounds were identified through direct comparison of both positive and negative ion mass data, the clement composition analysis, the data of the literature and the information from reference substances, including amino acids, organic acids, and flavonoids. Among them 17 constituents have been firstly found in Choerospondiatis fructus. Conclusion HPLC-Q-TOF-MS/MS has the advantage of the efficient separation ability of HPLC and highly sensitive detection of MS, and is capable of making a qualitative analysis of the main components in Choerospondiatis fructus, which provides an evidence for study.
