基于UHPLC-Q-TOF-MS的醋甘遂萜类化学成分研究  

Analysis of Terpenoids in Kansui Stir-Baked with Vinegar by UPHLC-Q-TOF-MS

作　　者：高静[1] 张桥[1] 郭思嘉 张丽[1] 丁安伟[1] 姚卫峰[1] 包贝华[1] 

机构地区：[1]南京中医药大学江苏省中药资源产业化过程协同创新中心,中药资源产业化与方剂创新药物国家地方联合工程研究中心,江苏南京210023

出　　处：《南京中医药大学学报》2018年第1期66-71,共6页Journal of Nanjing University of Traditional Chinese Medicine

基　　金：国家自然科学基金(81373972,81673599,30973940);江苏省“六大人才高峰”项目(2010-YY-009,2016-YY-009);江苏高校优势学科建设工程项目(ysxk-2014);江苏高校品牌专业建设工程项目(PPZY2015A070);江苏省普通高校研究生科研创新计划项目(KYLX-0976)

摘　　要：目的应用UHPLC-Q-TOF-MS对醋甘遂的萜类化学成分进行定性分析。方法采用ACQUITY UPLC C18色谱柱(100mm×2.1mm,1.7μm),以0.1%甲酸(A)-乙腈(B)溶液为流动相进行梯度洗脱,流速0.4mL/min,柱温40℃,进样量4μL。质谱为ESI离子源,正、负离子模式下进行检测。结果通过Peak View SoftwareTM质谱分析软件,结合保留时间、质谱特征碎片和裂解途径等信息,并通过对照品及文献比对,从醋甘遂中推测鉴定出32个萜类化合物,包含15个巨大戟烷型二萜、12个假白榄烷型二萜以及5个三萜,并对其所含主要萜类化合物巨大戟烷型和假白榄烷型的裂解规律进行了归纳分析。结论该方法可快速鉴别醋甘遂中的萜类化学成分,并根据质谱信息将其所含主要萜类化合物进行归类,从而为醋甘遂的毒-效物质基础和质量控制提供一定的参考。OBJECTIVE To identify the terpenoids of Kansui stir-baked with vinegar by UHPLC-Q-TOF-MS/MS. METH- ODS Chromatographic separation was performed on an ACQUITY UPLC C18 column （100 mm）〈 2.1 mm, 1.7 μm） with a gradient solvent system composed of 0.1% aqueous formic acid （A） and aeetonitrile （B） at a flow rate of 0.4 mL/min, and the temperature of column was 40℃ with injection volume of 4 μL （ESI） interface set in both positive and negative ionization modes. The samples were analyzed with an electrospray ionization RESULTS The terpenoids of Kansui stir-baked with vinegar were analyzed by Peak View SoftwareTM, 32 terpenoids were identified, including 15 ingenane diterpenes, 12 jatrophane dicer- penes and 5 triterpenes. And the fragmentation of ingenane diterpenes and jatrophane diterpenes was analyzed. CONCLUSION This method is rapid and accurate, which can be applied for explaining the material basis and finding the possible mechanism of ＂toxicity-efficacy＂ of kansui stir-baked with vinegar.

关 键 词：醋甘遂 UHPLC-Q-TOF-MS 萜类化学成分 定性分析 

分 类 号：R284.1[医药卫生—中药学]