采用超高效液相色谱-串联质谱技术对果梅的化学成分进行快速测定。采用ZORBAX SB-C18(3.0 mm×100 mm,3.5 μm)色谱柱,流动相为水(含体积分数0.2%甲酸)(A)和乙腈(含体积分数0.2%甲酸)(B),采用梯度洗脱方式,柱温30 ℃,流速为0.2 m/min, 进样量为1 μL。从果梅中成功测定了16种化学成分,主要包括10种有机酸、4种黄酮类、5-羟甲基糠醛和苦杏仁苷。该文成功快速测定了果梅中主要的化学成分,为进一步研究果梅的药效基础和作用机制提供理论基础。
ultra performance liquid chromatography-tandem mass spectrometry was used to determine the chemical components in fruit plum. The analysis conditions were as follows. The chromatographic separation was performed using a ZORBAX SB-C18 (3.0 mm×100 mm, 3.5 μm) column, and the temperature of the column was maintained at 35 ℃. The mobile phases were 0.2% formic acid (A) and acetonitrile (including 0.2% formic acid) (B), respectively, using a binary gradient elution at the flow rate of 0.2 mL/min. Results showed that sixteen chemical components were successfully determined in fruit plum, including 10 organic acids, 4 flavonoids, 5-hydroxymethylfurfural, and bitter amygdidine. The main chemical compositions of fruit plum were successfully and quickly determined in this paper and the results could provide the theoretical basis for further study of the efficacy basis and mechanism of action.
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