Orthogonal analytical methods for botanical standardization: determination of green tea catechins by qNMR and LC-MS/MS.
Orthogonal analytical methods for botanical standardization: determination of green tea catechins by qNMR and LC-MS/MS.
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DOI：
10.1016/j.jpba.2013.06.017
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发表时间：
2014-05
影响因子：
3.4
通讯作者：
Pauli, Guido F.
中科院分区：
文献类型：
--
作者：
Napolitano, Jose G.;Goedecke, Tanja;Lankin, David C.;Jaki, Birgit U.;McAlpine, James B.;Chen, Shao-Nong;Pauli, Guido F.
开发多种植物成分并行表征的分析方法对于推进草药产品的质量控制至关重要。虽然化学标准化通常是通过使用基于气相或液相色谱的方法进行目标分析来进行的，但基于定量 1H NMR (qHNMR) 测量的更通用的方法越来越多地用于这些复杂混合物的多目标评估。本研究描述了基于 1D qHNMR 的绿茶成分同步鉴定和定量方法的开发。该方法利用计算机辅助 1H 迭代全旋转分析 (HiFSA)，能够快速分析商业绿茶提取物中的七种儿茶素。 qHNMR 结果与正交 LC-MS/MS 方法获得的定量曲线进行交叉验证。讨论了两种方法的相对优点和缺点，特别强调相同参考标准在定性和定量分析中的作用。
The development of analytical methods for parallel characterization of multiple phytoconstituents is essential to advance the quality control of herbal products. While chemical standardization is commonly carried out by targeted analysis using gas or liquid chromatography-based methods, more universal approaches based on quantitative 1H NMR (qHNMR) measurements are being used increasingly in the multi-targeted assessment of these complex mixtures. The present study describes the development of a 1D qHNMR-based method for simultaneous identification and quantification of green tea constituents. This approach utilizes computer-assisted 1H iterative Full Spin Analysis (HiFSA) and enables rapid profiling of seven catechins in commercial green tea extracts. The qHNMR results were cross-validated against quantitative profiles obtained with an orthogonal LC-MS/MS method. The relative strengths and weaknesses of both approaches are discussed, with special emphasis on the role of identical reference standards in qualitative and quantitative analyses.
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影响因子：
4.3
作者：
Sander, L. C.;Bedner, M.;Wise, S. A.
通讯作者：
Wise, S. A.
影响因子：
4.1
作者：
van Breemen, Richard B.;Fong, Harry H. S.;Farnsworth, Norman R.
通讯作者：
Farnsworth, Norman R.
影响因子：
5.1
作者：
Pauli GF;Gödecke T;Jaki BU;Lankin DC
通讯作者：
Lankin DC
影响因子：
0.9
作者：
Wells, RJ;Cheung, J;Hook, JM
通讯作者：
Hook, JM
影响因子：
6.1
作者：
Lee, Jang-Eun;Lee, Bum-Jin;Hong, Young-Shick
通讯作者：
Hong, Young-Shick