基于UPLC-QQQ-MS和PLS-DA分析2种寄主鲜品肉苁蓉苯乙醇苷成分差异研究

吕霞; 郭晔红; 高培文; 张文瑶; 王怡维; 贾存勤

doi:10.13748/j.cnki.issn1007-7693.20241804

基于UPLC-QQQ-MS和PLS-DA分析2种寄主鲜品肉苁蓉苯乙醇苷成分差异研究

Difference of Phenylethanol Glycosides in Table Cistanches Herba from 2 Hosts Based on UPLC-QQQ-MS and PLS-DA Analysis

摘要

摘要:
目的比较评价鲜品四翅滨藜-肉苁蓉与梭梭-肉苁蓉汁和渣中苯乙醇苷成分含量的差异。
方法通过超高效液相色谱-三重四极杆串联质谱联用法(UPLC-QQQ-MS)，对2种寄主鲜品肉苁蓉汁和渣中8种苯乙醇苷成分含量进行比较，并结合偏最小二乘判别分析(partial least-squares discriminant-analysis，PLS-DA)，鉴定并评价2种寄主鲜品肉苁蓉的苯乙醇苷成分差异。
结果四翅滨藜-肉苁蓉汁和渣中苯乙醇苷含量均高于梭梭-肉苁蓉；经过杀酶5 min的四翅滨藜-肉苁蓉和梭梭-肉苁蓉渣，再经80 ℃干燥的肉苁蓉苯乙醇苷含量较未杀酶直接干燥的肉苁蓉分别高出131.5108%和93.2983%。
结论以肉苁蓉的主要成分苯乙醇苷为评判指标，可快速、高效地评估鲜品四翅滨藜-肉苁蓉与梭梭-肉苁蓉汁与渣中活性成分的差异。且鲜品四翅滨藜-肉苁蓉渣的苯乙醇苷含量更高，杀酶5 min可有效保留鲜品肉苁蓉苯乙醇苷的含量。

Abstract:
OBJECTIVE To comparatively evaluate the differences of phenylethanol glycosides in the juice and residue of table Cistanches Herba with the hosts of Atriplex canescens and Haloxylon ammodendron.
METHODS Comparative evaluation of the differences 8 phenylethanol glycoside components in the juice and residue of fresh Cistanches Herba from two hosts by ultra performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-QQQ-MS) and combining with partial least squares discriminant-analysis(PLS-DA).
RESULTS The phenylethanol glycosides contents in the juice and residue of fresh Cistanches Herba with the host of A. canescens were higher than those in Cistanches Herba with the host of H. ammodendron. The phenylethanol glycoside content of A. canescens-Cistanches Herba and H. ammodendron-Cistanches Herba residues, which were enzyme-killed for 5 min and then dried at 80 °C, was 131.5165% and 93.2983% higher than that of the direct-dried without enzyme-killing, respectively.
CONCLUSION Using phenylethanol glycosides, the main components in Cistanches Herba as a judgement index, the differences in active ingredients in the juice and residue of fresh Atriplex canescens-Cistanches Herba and Haloxylon ammodendron-Cistanches Herba can be assessed quickly and efficiently. And the content of phenylethanol glycosides is higher in fresh Cistanches Herba residues, and killing the enzyme for 5 min can effectively retain the phenylethanol glycosides contents in fresh Cistanche Herba.

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