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基于UHPLC-QTOF MS的肉桂枝叶蒸油剩余物化学成分研究

Chemical Constituents of Distillation Residues from Cinnamon Twigs and Leaves by Using UHPLC-QTOF MS

  • 摘要: 采用超高效液相色谱-四极杆飞行时间质谱联用(UHPLC-QTOF MS)技术对肉桂枝叶蒸油剩余物的化学成分进行扫描,在正、负离子模式下获取化合物准分子离子,同时获取准分子离子的二级特征离子碎片,并对化合物质谱裂解路径进行研究,最后基于高分辨数据和二级质谱信息对肉桂枝叶蒸油剩余物化学成分进行全面表征。研究结果表明:本方法可以对肉桂枝叶蒸油剩余物的化学成分进行快速的定性分析,在肉桂枝叶蒸油剩余物中鉴定出26个化学成分,包括2个酚类成分,3个黄酮类成分,5个糖苷类成分,4个醇类成分,3个醛类成分和9个酸类成分。

     

    Abstract: Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometer(UHPLC-QTOF MS) was applied to scan the main chemical constituents of distillation residues from cinnamon twigs and leaves. The molecular ion and characteristic fragment ions were detected in positive and negative ion modes. The fragmentation pathways of compounds were studied. The chemical constituents were characterized comprehensively by high resolution data and fragmentation of mass spectrometry. The results showed that UHPLC-QTOF MS can be used for rapid and comprehensive qualitative analysis of the chemical constituents from distillation residues. Total of 26 components of the residues were identified, including 2 polyphenols, 3 flavonoids, 5 glycosides, 4 alcohols, 3 aldehydes and 9 acids.

     

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