摘要
为进一步阐明广东凉茶颗粒的物质基础和质量标准,继续对其颗粒剂的化学成分进行研究。从其甲醇提取物中分离得到7个化合物,采用波谱分析和物理常数对照等方法确定其结构分别为:绿原酸(1)、反式-对香豆酸(2)、咖啡酸(3)、对羟基苯甲酸(4)、原儿茶酸(5)、原儿茶酸甲酯(6)、没食子酸(7),所有化合物均为芳香酚酸类成分,1、3、5首次从广东凉茶颗粒中分离得到。并采用HPLC-MS^n技术对已建立的广东凉茶颗粒LC-MS^n指纹图谱进行色谱峰指认,化合物1,2,3,4,5,7均在其指纹图谱中得以确认。
In order to analyze chemical constituents and quality standard of Guangdong Liangcha , seven phenolic acid compounds were isolated .Their structures were determined to be chlorogenic acid (1), E-p-coumatic acid (2), caffeic acid (3), p-hydroxybenzoic acid (4), protocatechuric acid (5), proto-catechuic acid methyl ester ( 6 ) , gallic acid ( 7 ) according to the physical methods and spectroscopy . Compounds 1, 3 and 5 were firstly obtained from Guangdong Liangcha .Six chromatographic peaks of the fingerprint of Guangdong Liangcha were assigned by the HPLC-MSn method.
出处
《中山大学学报(自然科学版)》
CAS
CSCD
北大核心
2014年第4期88-93,共6页
Acta Scientiarum Naturalium Universitatis Sunyatseni
基金
广东省科技计划重点资助项目(2010A03010003)
广东省分析测试技术公共实验室开放课题资助项目(001)
关键词
广东凉茶颗粒
酚酸类
化学成分
指纹图谱确认
Guangdong Liangcha phenolic acid constituents chemical constituents assignation of fin-gerprint