Analysis of Chemical Composition Variations in Plantaginis Semen at Different Frying Time Based on UPLC-Q-TOF/MSE
10.13422/j.cnki.syfjx.20211761
- VernacularTitle:基于UPLC-Q-TOF/MSE分析不同炮制时间炒车前子的化学成分变化规律
- Author:
Yu-jing SUN
1
;
Zhi-peng HUO
2
;
Yu WANG
2
;
Rui-ming LI
1
;
Min-jian QIN
1
;
Yi HE
2
Author Information
1. School of Traditional Chinese Pharmacy，China Pharmaceutical University，Nanjing 210009，China
2. Development Center of Modern Chinese Medicine，Research Institute of Tasly Holding Group Co. Ltd.，Tianjin 300410，China
- Publication Type:Journal Article
- Keywords:
Plantaginis Semen;
fried products;
ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry （UPLC-Q-TOF/MSE）;
phenylethanoid glycosides;
iridoid glycosides;
alkaloids;
semi-quantitative analysis
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2022;28(4):146-153
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveIn order to explore the changes of chemical constituents in Plantaginis Semen before and after stir-frying， ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry （UPLC-Q-TOF/MSE） was used to rapidly identify and semi-quantitatively analyze the differential components in Plantaginis Semen processed at different stir-frying time. MethodWaters ACQUITY UPLC BEH C18 column （2.1 mm×100 mm， 1.8 μm） was employed with the mobile phase of 0.1% formic acid aqueous solution （A）-acetonitrile （B） for gradient elution （0-1 min， 5%-10%B； 1-2 min， 10%-15%B； 2-10 min， 15%-20%B； 10-12 min， 20%-40%B； 12-13 min， 40%-100%B； 13-14 min， 100%-5%B； 14-15 min， 5%B）， the flow rate was 0.3 mL·min-1， the column temperature was 40 ℃， and the injection volume was 3 μL. Electrospray ionization （ESI） was applied for mass spectrometric analysis under positive and negative ion modes， and the scanning range was m/z 50-1 500. MarkerLynx 4.1 software was used to find the differential compounds， and the intensity of each ion peak in samples with different stir-frying time was compared to study the content variations of these compounds. ResultA total of 20 components with potential significant differences were found， among which 17 were identified and 3 were unknown， mainly including phenylethanoid glycosides， iridoid glycosides， alkaloids and others. After processing， the peak intensities of 7 compounds， such as sucrose， geniposidic acid， verbascoside and plantagoguanidinic acid A， in Plantaginis Semen decreased. The peak intensities of orobanchoside， dianthoside and plantain D increased first and then decreased during the stir-frying process. The peak intensities of 10 compounds （decaffeoylacteoside， calceolarioside A， isoacteoside， etc.） increased， and 9 of them were newly generated components. ConclusionThe content and composition of the chemical components in Plantaginis Semen changed significantly after stir-frying， which may be related to the reduction of laxative effect and the enhancement of antidiarrheal and diuretic activities of Plantaginis Semen after stir-frying.
