HPLC-ESI-MS/MS快速鉴定蜜橘中4种多甲氧基黄酮  

Determination of Four Polymethoxylated Flavones in Mandarin Orange by High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

作　　者：韩金旦[1] 王奎武[1] 沈莲清[1] 

机构地区：[1]浙江工商大学食品学院,浙江杭州310035

出　　处：《食品研究与开发》2011年第1期93-96,共4页Food Research and Development

基　　金：国家自然科学基金(No.30973624);浙江省自然科学基金(No.Y4090121)

摘　　要：通过HPLC-ESI-MS/MS技术分离鉴定出蜜橘中4种多甲氧基黄酮,分别为蜜橘黄素、35,,6,7,83,’,4’-七甲氧基黄酮、5-降甲基蜜橘黄素、橘皮晶。干燥蜜橘幼果粉碎后用95%乙醇热回流提取,石油醚萃取。HPLC条件为色谱柱:XBridgeTM C18(4.6×250 mm,5μm);流动相:甲醇:水=60:40(体积比);流速:0.8 mL/min;检测波长:330 nm。MS条件:ESI+,鞘气、辅助气为N2,喷雾电压4.5 kV。A high performance liquid chromatography-electrospray ionization tandem mass spectrometry method was developed for separation and identification of four kinds of PMFs in Mandarin orange,Nobiletin,3,5,6,7,8,3＇,4＇-Heptamethoxyflavone,5-Demethylnobiletin and Tangeretin.Dried Mandarin orange powder was extracted with 95 % ethanol,heat refluxed,then extracted with petroleum ether.HPLC condition was Chromatographic column：XBridgeTM C18（4.6×250 mm,5 μm）;Mobile phase：Methanol：Water=60：40;Flow rate：0.8 mL/min;Detection wavelength：330 nm.MS condition：ESI＋;Sheath gus and Aus gus：N2;Ionspray Voltage：4.5 kV.

关 键 词：液质联用 多甲氧基黄酮 蜜橘 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]