中医药学报2016，Vol.44Issue(1)：11-14,4.
牵牛子生品、炒品酚酸类成分的 HPLC－MS分析
Semen Pharbitidis wit h and without Stir-frying by HPLC-MS
摘要
Abstract
Objective:To use an HPLC-MS method to analyze chemical constituents of Semen pharbitidis with and with-out stir-frying.Methods:An HPLC method was applied to the Agilent Eclipse XDB -C18 column (4.6mm ×250mm, 5 μm) in a gradient elution mode by using methanol -formic acid as the mobile phase .Mass spectrometry with ESI ion source in the negative ion mode was performed to scan MS data .Results:Nine compounds were obtained from experimen -tal data including seven organic acids,one flavonoid glycoside and one organic acid ester .Conclusion:Semen pharbitidis changes in chemical composition before and after frying .The raw product and fried product of semen pharbitidis have not found changes in chemical species ,but the component contents have changed.The peak intensities of phenolic acids such as caffeic acid,5-caffeoylquinic acid,chlorogenic acid,4-dicaffeoylquinic acid,isochlorogenic acid A,isochlorogenic acid B,isochlorogenic acidC are changed .The contents of caffeic acid ,chlorogenic acid and chlorogenic acid B are de-creased after frying,while the contents of5-caffeoylquinic acid,4-dicaffeoylquinic acid,isochlorogenic acid A and iso-chlorogenic acidC are increased .关键词
牵牛子/炮制/化学成分/HPLC-MSKey words
Semen pharbitidis/Processing/Chemical composition/HPLC-MS分类
医药卫生引用本文复制引用
李亭亭,徐新房,王子健,李莎莎,徐何方,贾哲,韩婷,李向日..牵牛子生品、炒品酚酸类成分的 HPLC－MS分析[J].中医药学报,2016,44(1):11-14,4.基金项目
国家自然科学基金项目（81274081）；北京中医药大学研究生自主课题（2015－JYB －XS062）；保健食品中违禁物质检测技术研究 （）
