Quality analysis of Polygala tenuifolia root by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry.
Quality analysis of Polygala tenuifolia root by ultrahigh performance liquid chromatography-tandem mass spectrometry and gas chromatography-mass spectrometry.
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DOI：
10.1016/j.jfda.2014.07.009
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发表时间：
2015-03
影响因子：
3.6
通讯作者：
Yang, Bao
中科院分区：
文献类型：
--
作者：
Wu, Dan;He, Jirui;Jiang, Yueming;Yang, Bao
关键词：
远志根被用作功能性食品，由于其有吸引力的健康益处。本研究采用超高效液相色谱-串联质谱（UPLC-MS/MS）和气相色谱-质谱（GC-MS）对细叶猪笼草根中的生物活性化合物进行了表征。UPLC-MS/MS信息揭示了36种生物活性化合物，包括寡糖酯、远志皂苷和远志烷酮。GC-MS共鉴定出34种挥发性化合物，其中以脂肪酸为主。通过UPLC-MS/MS确定了挥发油中的主要成分为细叶藤苷A，通过GC-MS分析确定了主要成分为油酸。测试的所有样品显示出相似的生物活性化合物组成，但每种化合物的水平不同。主成分分析揭示了样品之间具有显着水平变化的主要生物活性化合物。这些主要化学成分可作为衡量细叶连翘根质量的指标，而不是测定所有成分的含量。
Polygala tenuifolia root is used as a functional food due to its attractive health benefits. In this study, ultrahigh-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS) and gas chromatography–mass spectrometry (GC-MS) were utilized to characterize the bioactive compounds in P. tenuifolia root. The UPLC-MS/MS information revealed 36 bioactive compounds, including oligosaccharide esters, polygalasaponins, and polygalaxanthones. GC-MS identified 34 volatile compounds with fatty acids as the main chemicals. The leading compound judged by UPLC-MS/MS was tenuifoliside A, and oleic acid was the leading volatile from GC-MS profiles. All samples tested showed similar bioactive compound compositions, but the level of each compound varied. Principal component analysis revealed the principal bioactive compounds with significant level variations between samples. These principal chemicals could be used for quality judgment of P. tenuifolia root, instead of measuring the levels of all compositional compounds.
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影响因子：
2
作者：
Ikeya, Y;Takeda, S;Aburada, M
通讯作者：
Aburada, M
影响因子：
4.2
作者：
Yang, Bao;Yang, Hongshun;Jiang, Yueming
通讯作者：
Jiang, Yueming
影响因子：
6.7
作者：
El Sayah, M;Cechinel, V;Calixto, JB
通讯作者：
Calixto, JB
影响因子：
2.6
作者：
Wang, Yingli;Chang, Liping;Liu, Yaming
通讯作者：
Liu, Yaming
DOI：
10.1016/j.jpba.2013.06.011
发表时间：
2013-11-01
影响因子：
3.4
作者：
Ling, Yun;Li, Zhixiong;Huang, Chenggang
通讯作者：
Huang, Chenggang