分析测试学报2023，Vol.42Issue(12)：1615-1622,8.DOI:10.19969/j.fxcsxb.23052204
基于液相色谱-高分辨质谱测定不同加工方式丹参的化学成分
Chemical Components Analysis of Salvia Miltiorrhiza Bge.with Dif-ferent Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry
摘要
Abstract
The processing technology of Salvia miltiorrhiza Bge.is closely related to its quality.Chemical components analysis was performed out on Salvia miltiorrhiza Bge.samples prepared by fresh cutting(heat dried slices after fresh cutting,sun dried slices after fresh cutting)and dry cutting method(full dried slices,traditional dried slices)based on liquid chromatography-high resolution mass spectrometry(LC-HRMS)technology.Based on accurate mass,retention time and MS/MS da-ta,27 primary metabolites(amino acids,fatty acids,organic acids,nucleotides)and 17 secondary metabolites(salvianolic acids,tanshinones)were identified from Salvia miltiorrhiza Bge.samples.Significant differences were found between the dry cutting methods and the fresh cutting methods by principal component analysis,and the difference between the two fresh cutting methods was small.Nine tanshinones and one salvianolic acid were screened as differential secondary metabolites.The abundance of tanshinone Ⅰ,tanshinone ⅡA and miltionone Ⅰ in full dried slices were higher than those in traditional dried slices and in sun dried slices after fresh cutting.The abundance of neotan-shinone B,miltionone Ⅰ,miltionone Ⅱ,methyl rosmarinate,isocryptotanshinone,cryptotanshi-none and salvianolic acid B in full dried slices were higher than those in sun dried slices after fresh cutting,and higher than those in traditional dried slices.The abundance of fatty acids in full dried slices are higher than that in traditional dried slices and in the sun dried slices after fresh cutting.Ar-omatic amino acids(phenylalanine,tyrosine,tryptophan)were precursors of secondary metabolites,and their abundance in dry cutting slices were significantly higher than that in the sun dried slices af-ter fresh cutting.The above results indicated that the abundance of active ingredients in the fresh cut-ting method were lower than that in the dry cutting method.The soaking treatment of traditional slices could cause loss of active ingredients.Fully dried slices could accumulate more secondary metabo-lites,which obtain the best quality.The study can provide theoretical guidance for the cutting pro-cessing method of Salvia miltiorrhiza Bge.and technical support for the quality evaluation of Salvia miltiorrhiza Bge..关键词
丹参/化学成分/加工方式/液相色谱-高分辨质谱Key words
Salvia miltiorrhiza Bge./chemical components/processing method/liquid chroma-tography-high resolution mass spectrometry分类
化学化工引用本文复制引用
范佳丽,纪文华,王晓,郭兰萍,李丽丽..基于液相色谱-高分辨质谱测定不同加工方式丹参的化学成分[J].分析测试学报,2023,42(12):1615-1622,8.基金项目
济南市高校20条(202228020) （202228020）
国家自然科学基金项目(21904080) （21904080）
山东省泰山学者项目(tstp20221138) （tstp20221138）
齐鲁工业大学(山东省科学院)科教产项目(2023PY048) （山东省科学院）
