RRLC-Q-TOF MS法分析鲜人参与仙人掌果配伍发酵前后人参皂苷成分的变化

采用高分离度快速液相色谱-四极杆飞行时间质谱(RRLC-Q-TOF MS)法对鲜人参与仙人掌果配伍发酵过程中的人参皂苷进行定性和定量分析。采用Agilent Zorbax SB-C18柱(2.1m×150mm×3.5μm),以0.1%甲酸和乙腈作为流动相进行梯度洗脱,在电喷雾离子源负离子模式下进行质谱检测。结果表明,在发酵液中共鉴别了27种人参皂苷,通过其总离子流图比较了发酵前后人参皂苷成分的差异,对发酵后含量明显增加的人参皂苷Rh1、Rg2、F2、Rg3、Rh2、CK进行了定量分析,确定其含量分别为6.345 2、20.452 2、6.255 9、27.452 8、55.384 6、30.472 9mg/L。利用该方法能够快速发现人参配伍后产生的新化合物,并依据人参皂苷类化合物的质谱裂解规律对其进行鉴定。

Study on the Change of Ginsenosides in Fermenting Fresh Ginseng and Prickly Pear by RRLC-Q-TOF MS

Ginseng and Radix Acanthopanacis (Panax ginseng C.A.Mey.) are dry roots, which are widely used in the field of medicine and food. The cactus fruit flesh contain polysaccharides and flavonoids, showing that it can activate blood, eliminate dampness cooling, improve immunity. Therefore, this study focused on the quantitative analysis of rare ginsenoside Rh1, Rg2, F2, Rg3, Rh2 and CK in the fermentation broth. This research was designed to evaluate the effect of ginseng and cactus fruit as raw material and fermented health wine on health functions such as improving immunity, anti fatigue and preventing senile dementia. In order to discover new compounds produced by the compatibility of ginseng, rapid resolution liquid chromatography coupled with quadruple-time-of-flight tandem mass spectrometry (RRLC-Q-TOF MS) was used for the qualitative and quantitative analysis of the content of ginsenosides in the fermentation liquid of fresh ginseng with cactus pear fruit. The analysis was carried out on an Agilent Zorbax SB-C18 column （2.1 m×150 mm×3.5 μm） by gradient elution with acetonitrile-water (0.1% formic acid) as mobile phase, and was detected by RRLC-Q-TOF MS with negative electrospray ionization mode. Twenty-seven ginsenosides were identified, and the contents of ginsenoside Rh1, Rg2, F2, Rg3, Rh2 and CK increased obviously, which reached to 6.345 2, 20.452 2, 6.255 9, 27.452 8, 55.384 6,30.472 9 mg/L in the fermentation liquid, respectively. The findings suggested that 19 kinds of ginsenosides are detected before fermentation, while 27 kinds of ginsenosides are detected after fermentation. The method will be applied to find new compounds after being compatibility and to identify ginsenosides based on fragment pathway.