芦荟苷的稳定性研究及其热降解产物的LC-MS分析
首发时间:2014-01-26
摘要:采用HPLC-DAD方法,研究了温度、pH、酸碱调节剂、芦荟产品常用辅料对芦荟苷稳定性的影响,结合UPLC-MS对芦荟苷热降解产物进行了质谱分析。根据降解产物的色谱保留时间、紫外吸收光谱及MS数据,对降解产物进行了鉴定。结果表明:芦荟苷在加热和碱性条件下很不稳定,酸性环境则有利于芦荟苷的保存。加热条件下,芦荟苷可产生6种物质,其中,降解产物5a为芦荟苷的同分异构体芦荟苷B,7a为芦荟大黄素,3a和4a是可能是7-羟基芦荟大黄素苷B 和7-羟基芦荟大黄素苷A,1a和2a是同分异构体,关于1a和2a的结构鉴定,还需要进一步的实验研究。
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Study on the stability of aloin and its thermal degradation products by LC-MS
Abstract:An HPLC-DAD method and was applied to study about the influence of temperature、pH、pH agent and additives common used in aloe products on the stability of barbaloin. UPLC-MS was combined to analysis the thermal degradation products of barbaloin. According to analysis of the chromatographic retention time, UV spectra and MS data, inferred the structures of main degradation products. The results showed that aloin was unstable under heat treatment and alkaline condition, but acidic condition was conducive to the preservation of aloin. Six decomposition products were obtained from barbaloin when heated. The compound 5a was aloin B,which was the isomer of aloin A. The compound 7a was identified as aloe-emodin and 3a and 4a were likely to be 7-hydroxyaloin A and 7-hydroxyaloin B. The compounds 1a and 2a are isomers, further experiments are needed to do to identify the two unknown compounds.
Keywords: aloin HPLC stability degradation MS
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