摘要
为了确定玛咖中主要化学成分并建立其定量评价方法,对不同玛咖进行了质量评价。利用UPLC-UV-Q-TOF-MS技术结合对照品鉴定了玛咖中19个主要成分的结构,选择其中有紫外吸收、含量较高的7个化合物建立了其同时含量测定方法,采用Waters Acquity I-ClassTM液相色谱系统,PDA检测器,色谱柱为Waters Acquity Cortecs C18+(2.1 mm×100 mm,1.6μm),乙腈-0.2%磷酸水为流动相(0.45 mL·min-1)梯度洗脱,柱温40℃,检测波长195 nm。对羟基苄基芥子油苷、苄基芥子油苷、9Z,12Z,15Z-N-苄基-十八碳三烯酰胺、9Z,12Z-N-苄基-十八碳二烯酰胺、N-(3-甲氧基苄基)-十六碳酰胺、N-苄基-十六碳酰胺、9Z-N-苄基-十八碳烯酰胺7个成分在玛咖中分离良好,精密度、稳定性和重复性良好,且线性良好(R2>0.999),线性范围较宽(0.197~4.980μg·mL-1到193.67~796.8μg·mL-1),平均加样回收率在96.71%~103.9%。玛咖中芥子油苷类和玛咖酰胺类化合物的平均质量分数分别为1.20%,0.20%;国产玛咖中,黄玛咖和黑玛咖中芥子油苷类质量分数相对较高(1.55%),白玛咖次之(0.93%),紫玛咖最低(0.76%);黄玛咖、紫玛咖和白玛咖中玛咖酰胺类质量分数接近(0.23%~0.29%),黑玛咖中质量分数最低(0.15%);秘鲁玛咖中2类化合物的含量都最低。该质量评价方法快速、准确,较为全面的反映了玛咖中主要化学成分的含量,为玛咖的质量控制和评价提供了有益参考。
In order to evaluate the quality of different varieties of Maca(Lepidium meyenii), the main chemical components in Maca were investigated and a method for simultaneous determination of the main chemical components in Maca was established. UPLC-UV-Q-TOF-MS technology and reference materials were used to identify the structures of 19 main components in Maca. Seven compounds with UV absorption and high contents were selected to establish a simultaneous concentration determination method. The method was employed with a Waters Acquity I-ClassTM liquid chromatographic system coupled with a PDA detector and a Waters Acquity Cortecs C18+ column(2.1 mm×100 mm, 1.6 μm), and acetonitrile-0.2% phosphoric acid water was used as mobile phase(0.45 mL·min-1). The detection wavelength was 195 nm and the column temperature was maintained at 40 ℃. There was efficient separation of seven compounds, p-hydroxybenzylglucosinolate, benzylglucosinolate, N-benzyl-9Z,12Z,15Z-octadecatrienamid, N-benzyl-9Z,12Z-octadecadienamide, N-(3-methoxybenzyl)-hexadecanamide, N-benzyl-hexadecanamide, and N-benzyl-9Z-octadecenamide. The stan-dard calibration curves were good(R2>0.999). The precision, stability and repeatability were also good. The linearity ranges were 0.197-4.980 μg·mL-1 to 193.67-796.8 μg·mL-1, and the average recovery rate was 96.71%-103.9%. The average concentration of glucosinolates and macamides in Maca were 1.20% and 0.20%, respectively. Among four kinds of Maca grown in China, the concentration of glucosinolates in yellow Maca and black Maca were relatively high(1.55%), followed by white Maca(0.93%), and purple Maca(0.76%). The concentration of macamides in yellow, purple and white Maca was similar(0.23%-0.29%), however black Maca had significantly lower concentration(0.15%). Peru Maca tested in this study had the lowest concentration of these compounds. This qua-lity evaluation method was fast, accurate, and comprehensively reflects the concentration of the main chemical components in Maca, which provides a useful reference for the quality control and evaluation of Maca.
作者
朱龙波
郝庆秀
周利
杨健
陈敏
康利平
黄璐琦
ZHU Long-bo;HAO Qing-xiu;ZHOU Li;YANG Jian;CHEN Min;KANG Li-ping;HUANG Lu-qi(Yunnan University of Traditional Chinese Medicine,Kunming 650500,China;State Key Laboratory Breeding Base of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)
出处
《中国中药杂志》
CAS
CSCD
北大核心
2020年第20期4957-4963,共7页
China Journal of Chinese Materia Medica
基金
云南省重大科技专项计划项目(2017ZF004)。
