食品科学
• 分析检测 • 上一篇 下一篇
李 荣,周 媛,杨立琛,姜子涛
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LI Rong,ZHOU Yuan,YANG Li-chen,JIANG Zi-tao
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摘要:
利用75%乙醇作为溶剂,采用微波辅助法提取三叶委陵菜黄酮,黄酮样品经D101树脂纯化,采用高效液相色谱分离、串联四极杆质谱负离子方式检测分析。根据相对分子质量、二级质谱碎片、液相色谱保留时间等信息,从三叶委陵菜中测定出了二苯乙烯苷、槲皮素-3,7-芸香糖鼠李糖苷、牡荆素、芦丁、金丝桃苷、橙皮苷、槲皮苷和山奈酚-3-芸香糖苷8种黄酮类成分。
关键词: 三叶委陵菜, 液相色谱-质谱/质谱联用, 黄酮, 橙皮苷, 金丝桃苷
Abstract:
Total flavonoids were obtained from Potentilla freyninan by microwave-assisted extraction method using 75% ethanol as the extraction solvent and purified with D101 macroporous resin. The purified total flavonoids were analyzed by high performance liquid chromatography tandem quadrupole mass spectrometry (HPLC-MS/MS) in the negative ion monitoring mode. Based on relative molecular weight, MS2 fragmentation pattern, and retention time in liquid chromatography, eight flavonoids in P. freyninan were identified, including 2,3,5,4’-tetrahydroxystilbane-2-O-β-D-glucoside, quercetin-3,7- rutinosogalactoside, apigenin-8-C-glucoside, rutin, hyperoside, hesperidin, quercitrin, and kaempferol-3-rutinoside.
Key words: Potentilla freyninan, HPLC-MS/MS, flavonoids, hesperidin, hyperoside
李 荣,周 媛,杨立琛,姜子涛. 利用HPLC-MS/MS测定三叶委陵菜中的黄酮类化合物[J]. 食品科学, doi: 10.7506/spkx1002-6630-201314054.
LI Rong,ZHOU Yuan,YANG Li-chen,JIANG Zi-tao. Determination of Flavonoids from Potentilla freyninan by HPLC-MS/MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314054.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201314054
https://www.spkx.net.cn/CN/Y2013/V34/I14/263