大蒜辣素提取物及其降解产物的HPLC-MS/MS研究

HPLC tandem-mass spectrometric analysis of the chemical components and decomposition products of allicin extract of garlic

摘要: 对大蒜辣素提取物及其降解产物进行研究。采用HPLC-MS/MS一级质谱扫描总离子流、HPLC保留时间、二级质谱或对照品对照进行结构鉴定。并对大蒜辣素提取物在水溶液和不同浓度乙醇溶液中的稳定性分别进行了考察。结果表明大蒜辣素提取液中主要含有5种硫代亚磺酸酯类成分。水溶液于-20 ℃存放3个月, 各成分相对稳定, 而随着乙醇浓度增加, 可见明显的降解, 并对降解产物进行了初步鉴定。

Abstract: To analyze the chemical components and decomposition products in allicin extract of garlic, the chemical components screening and identification were made with HPLC-MS/MS method by full scan TIC MS, HPLC retention time, product MS spectra and chemical reference standards. The stability of the extract in water and alcoholic solutions was also investigated. There were five major components in allicin extract which were all identified as thiosulfinates. The extract was stable for at least 3 months when stored at -20 ℃ as water solution, but obvious decomposition was observed with the increase of alcoholic concentration. The decomposition products were also identified by HPLC-MS/MS.