基于UPLC-Q-TOF-MS的柑普茶外果皮、鲜陈皮和鲜砂糖橘皮的全成分对比分析  

Comprehensive chemical analysis of peels of Ganpu Tea,Citrus reticulata cv.Chachiensis and Citrus tachibana based on UPLC-Q-TOF-MS

作　　者：张琪 胡安琪 范倩 陈胜 肖细姬[1] 张翠仙[1] ZHANG Qi;HU Anqi;FAN Qian;CHEN Sheng;XIAO Xiji;ZHANG Cuixian(School of Pharmaceutical Sciences,Guangzhou University of Chinese Medicine,Guangzhou 510006,China)

机构地区：[1]广州中医药大学中药学院,广东广州510006

出　　处：《中山大学学报（自然科学版）（中英文）》2021年第6期128-141,共14页Acta Scientiarum Naturalium Universitatis Sunyatseni

基　　金：广州中医药大学“高水平大学建设”项目(No.81);广州中医药大学“薪火计划”项目(XH20170110)。

摘　　要：柑普茶是由新会陈皮和云南普洱结合晒制而成的一种新型茶,兼具新会陈皮与普洱茶的功效,风味独特,为上好的保健养生佳品。茶作为人们日常主要饮品,以热水冲泡为主。为全面分析柑普茶外皮(PGT)与鲜新会陈皮(CRC)、鲜砂糖橘皮(CT)水溶性成分是否存在差异,本研究通过超高效液相色谱结合四级杆飞行时间质谱(UPLC-Q-TOF-MS)分析方法对三者水溶性物质成分进行全成分分析,以期从整体角度了解三者水溶性成分的差异。从PGT、CRC和CT中依次鉴定47、72和56个化学成分,结构类型涉及黄酮类(44个、63个、50个)、柠檬苦素类(PGT中1个、后二者均4个)、生物碱类(1个、2个、1个)、香豆素类(仅CRC中2个)和环肽类成分(各1个)。该研究丰富了柑普茶外果皮与广陈皮的化学成分,并为柑普茶药用价值和保健功效的进一步开发提供了化学物质基础。Ganpu Tea is black tea,and made of Citri Reticulatae Pericarpium and Pu'er Tea.It not only has a unique flavor and taste,but also has the effects of Pericarpium Citri Reticulatae and Pu'er Tea.It is a superior healthful product.Tea,as the main drinking in the daily life,was mainly brewed with water.In order to comprehensively analyzed the water-soluble constituents of peel of Ganpu Tea(PGT),Citrus reticulata cv.Chachiensis(CRC),and Citrus tachibana(CT),the water extracts of PGT,CRC,and CT were detected by Ultra High Performance Liquid Chromatography combined with four pole time of flight mass spectrometry(UPLC-Q-TOF-MS).47,72 and 56 chemical components were identified from PGT,CRC and CT,respectively,including flavonoids(44,63,50),limonoids(1,4,4),alkaloids(1,2,1),coumarins(2 only in CRC)and cyclic peptide(each 1).All results together enriched the chemical constituents of Ganpu Tea and Citri Reticulatae Pericarpium,and provided effective chemical information to further study the medicinal value and health care effect of Ganpu Tea.

关 键 词：柑普茶 新会陈皮 砂糖橘皮 成分分析 UPLC-Q-TOF-MS 

分 类 号：R284.1[医药卫生—中药学]