玫瑰花 玫瑰茄 枸杞子复合发酵液化学成分的HPLC-HRMS分析

目的:研究玫瑰花、玫瑰茄及枸杞子3者复合物提取液经肠膜明串株菌肠膜亚种发酵前后化学成分的差异。方法:采用高效液相色谱-线性离子阱-静电场轨道阱质谱(HPLC-LTQ-Orbitrap MS)技术对其复合物提取液及发酵液中化学成分进行筛选及鉴定。结果:根据所获得的精确相对分子质量,同时结合色谱保留行为、质谱裂解规律、特征碎片离子、对照品比对以及相关文献报道,共筛选鉴定了48个化学成分,包括39个有机酸、6个黄酮及3个花青素类成分。结论:玫瑰花、玫瑰茄及枸杞子3者复合物提取液发酵前后化学成分的种类和含量均发生不同程度的变化,其中苷类成分可以转化为更利于人体吸收利用的苷元类成分,可为其他发酵中药的现代研究提供借鉴思路。

Study on Chemical Constituents of Rosa rugosa Thunb.,Hibiscus sabdariffa L.and Lycium barbarum L.before and after Fermentation

Objective:To analyze and identify the chemical constituents in aqueous extracts and the liquid fermentation system composed of Rosa rugosa Thunb,Hibiscus sabdariffa L.and Lycium barbarum L.as substrate,L.mesenteroides subsp.mesenteroides as fermenting microbe.Methods:The high performance liquid chromatography coupled with linear ion trap-Orbitrap mass spectrometry(HPLC-LTQ-Orbitrap MS)was used for a comprehensive study of the chemical constituents of aqueous extracts and fermentation broth.Results:According to the obtained accurate molecular weight,combined with chromatographic retention behavior,mass spectrometry cleavage,characteristic fragment ions,reference comparison,and related literature reports,a total of 48 compounds,including 39 organic acids,6 flavonoids and 3 anthocyanins,were positively or tentatively characterized.Conclusion:Compared with the samples of compounds extract group,the varieties and concentration of fermentation broth changed in different levels.And the certain of glucosides were transform to aglycone,which is easier to digest and absorb.At the same time,the study also provided an idea for the further study of other fermented traditional Chinese medicines.