UPLC法测定不同加工方式鹿茸中的生物胺成分

首次应用超高效液相色谱法(UPLC)同时测定了鹿茸中10种生物胺组分的含量,比较了不同加工方式的鹿茸中生物胺的差异。鹿茸样品中的生物胺用0. 4 mol/L高氯酸浸提,10 g/L丹磺酰氯衍生化,UPLC法定量分析。色谱柱为ACQUITY UPLC@BEH C18(2. 1 mm×100 mm,1. 7μm),流动相为乙腈-水,柱温为35℃,流速为0. 4 m L/min,检测波长为217 nm。结果显示,10种生物胺在一定浓度范围内呈良好线性关系,其相关系数为0. 997 8~0. 999 9,检出限为10. 87~19. 63μg/L,回收率为71. 6%~101%。煮炸茸和冻干茸蜡片、粉片、纱片、骨片4个部位的生物胺总量依次为312. 33、176. 88、105. 31、55. 674 mg/kg和291. 77、152. 85、114. 49、74. 73 mg/kg;排血茸蜡片、粉片、纱片、骨片4个部位的生物胺总量分别为357. 07、226. 26、125. 18、77. 74 mg/kg,带血茸的分别为343. 42、216. 72、125. 15、76. 16 mg/kg。就生物胺总量而言,冻干茸高于煮炸茸,排血茸高于带血茸,且按蜡片、粉片、纱片、骨片部位依次减少,不同部位之间差异显著(P 0. 05)。     

PMP柱前衍生反相高效液相色谱—紫外检测法结合离子色谱—脉冲安倍法测定不同产地泽泻多糖的单糖组成

本文建立了1-苯基-3-甲基-5-吡唑啉酮(PMP)柱前衍生高效液相色谱-紫外检测法结合离子色谱-脉冲安倍法测定泽泻中10种单糖含量的测定方法，并比较了不同产地泽泻多糖中的单糖组成差异。经测定泽泻多糖中含有葡萄糖、半乳糖、半乳糖醛酸和阿拉伯糖，其中葡萄糖含量最高，说明泽泻多糖是以葡聚糖为主的杂多糖。不同产地泽泻多糖中葡萄糖、半乳糖、半乳糖醛酸含量差异显著(P<0.05),葡萄糖含量由高到低依次为广泽泻(166.940～264.724 mg/g)、川泽泻(82.647～155.019 mg/g)和建泽泻(51.148～97.746 mg/g);广泽泻多糖中半乳糖含量(3.511～3.840 mg/g)显著高于川泽泻(1.193～1.797 mg/g,P<0.01)和建泽泻(低于定量限);仅有广泽泻中半乳糖醛酸含量(1.342～1.823 mg/g)高于方法定量限。广泽泻中葡萄糖、半乳糖、半乳糖醛酸摩尔比为60.13∶1∶0.40,川泽泻中葡萄糖、半乳糖摩尔比为1545.05∶1,建泽泻多糖中几乎都是葡萄糖，葡萄糖占比在上述产地多糖中依次增加，三种单糖的杂合程度依次减弱。研究结...     

HPLC衍生化法分析决明子多糖水解产物中单糖组分及其多糖组成特征的研究

分别利用分光光度法和1-苯基-3-甲基-5-吡唑啉酮(PMP)衍生化/HPLC法分析了12批不同批次药材的决明子多糖及其水解产物中的单糖组分,以水解的单糖组分建立了决明子多糖的HPLC指纹图谱,并研究了决明子多糖的组成特征。结果表明,经过纯化的决明子多糖含量在93.41%~98.57%之间,以甘露糖为参照峰建立了12批药材的指纹图谱,相似度在0.963~0.999之间,多糖水解产物中单糖组分的含量在1.617~304.5 mg/g之间,7个共有峰组分含量大小分布均依次为:甘露糖木糖半乳糖葡萄糖阿拉伯糖葡萄糖醛酸氨基半乳糖,显示了决明子多糖的基本组成结构特征,12批药材的决明子多糖中各单糖的平均摩尔比为甘露糖∶木糖∶半乳糖∶葡萄糖∶阿拉伯糖∶葡萄糖醛酸∶氨基半乳糖=43.0∶24.2∶15.4∶5.6∶5.5∶3.4∶2.9。指纹图谱相似度分析和多糖的组成特征分析对市售药材的分析鉴定结果一致,可作为决明子多糖结构分析及其质量控制的依据。     

毛细管电泳紫外检测法同时分析樟芝多糖水解液中8种单糖

本文报道了同时分析D-木糖、阿拉伯糖、葡萄糖、鼠李糖、D-甘露糖、半乳糖、D-葡萄糖醛酸和D-半乳糖醛酸8种单糖的毛细管电泳紫外检测方法。利用本研究所建立的方法,可以同时检测樟芝多糖水解液中的8种单糖,方法的检测限为0.11～0.22μg/mL,回收率在88%～104%之间,相对标准偏差(RSD)小于3%。本研究为分析表征樟芝多糖提供了一种可靠的方法。     

气相色谱-质谱联用同时分析新型细菌多糖中的单糖和糖醛酸

对纯化的新型细菌多糖进行酸水解,用乙硫醇-三氟乙酸和醋酐-吡啶体系先后对酸水解物进行衍生,与之前报道不同的是糖醛酸得到有效衍生化。以木糖为内标,采用气相色谱-质谱联用(GC-MS)定量分析该多糖酸水解物中单糖和糖醛酸衍生物发现,该多糖的糖链由岩藻糖、葡萄糖、葡萄糖醛酸和半乳糖组成,其相对物质的量比为1.50:1.0:0.79:2.06;中性糖比例与糖醇乙酸酯化分析岩藻糖、葡萄糖和半乳糖的相对物质的量比(1.76:1.0:1.98)接近;糖醛酸咔唑法与该方法分析葡萄糖醛酸的含量分别为16.19%和14.85%。以上结果表明所建立的衍生化方法及GC-MS同时定量分析多糖酸水解物中单糖和糖醛酸的方法可行。此外还对葡萄糖醛酸的质谱裂解机理进行了阐述。     

禹州漏芦均一多糖的结构分析及其硫酸化衍生物的抗补体活性

以禹州漏芦为原料,经沸水提取、乙醇沉淀、DEAE-Cellulose和SuperdexTM75凝胶柱层析分离纯化,得到一种水溶性的酸性均一多糖(EPS-2A).采用单糖组成、甲基化及绝对构型等方法对其进行了结构解析.结果表明,该均一多糖主要由D-半乳糖醛酸组成,并含有少量的Rha和Ara.该均一多糖经不同条件硫酸衍生化后的衍生物(Sul-2A-1和Sul-2A-2)与阳性药肝素[CH50=(103.0±9.0)μg/mL(mean±SD,n=3),CH50为出现50%溶血时的样品浓度]相比,均表现出很强的抗补体活性[Sul-2A-1的CH50=(74.1±4.6)μg/mL;Sul-2A-2的CH50=(35.7±2.8)μg/mL].     

柱前衍生高效液相色谱法分析新疆桃胶的多糖组成

采用超声波辅助提取,乙醇沉淀,三氯乙酸去蛋白的方法提取新疆8种桃胶中的多糖,将所得多糖用三氯乙酸进行水解并用1-苯基-3-甲基-5吡咯啉酮进行衍生化处理,采用反相高效液相色谱-紫外检测法研究桃胶多糖的单糖组成。结果表明,8种桃胶多糖主要由阿拉伯糖、半乳糖和木糖组成,还含有少量的葡萄糖醛酸、鼠李糖及甘露糖,不同品种的桃胶其多糖的单糖组成及含量存在一定差异。该方法简便,重现性良好,适合进行桃胶多糖的成分分析研究。     

柱前衍生超高效液相色谱-串联四极杆质谱法测定仙草多糖组成及其含量

建立了测定仙草多糖组成及其含量的超高效液相色谱-串联四极杆质谱分析方法。仙草样品在碱性条件下用沸水提取,提取液经固相萃取小柱净化后加三氟乙酸在110℃水解,然后采用1-苯基-3-甲基-5-吡唑啉酮(PMP)衍生。以Waters ACQUITY UPLC BEH C18(2.1 mm i.d.×50 mm,1.7μm)为分析柱,乙腈和缓冲盐溶液(0.5 mmol/L乙酸铵-0.05%乙酸)为流动相进行梯度洗脱分离,流速0.5 mL/min,电喷雾正离子多反应监测模式检测,内标法定量。结果显示8种单糖在1～100μmol/L浓度范围内呈良好的线性关系,相关系数r2均大于0.96,方法的回收率为84%～112%,相对标准偏差(RSD)不高于4.7%。仙草多糖由甘露糖、鼠李糖、核糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖和木糖8种单糖组成,其摩尔百分比为7.4%、5.7%、4.2%、0.9%、28.4%、26.5%、16.4%和10.6%。该法简单、快速、灵敏高、重现性好,可用于仙草多糖的单糖组成分析和含量测定。     

桑叶多糖SJB的结构分析和蛋白酪氨酸磷酸酯酶PTP1B抑制活性

通过DEAE-纤维素和凝胶过滤柱色谱对桑叶碱提粗多糖进行分级分离, 获得均一多糖SJB, 进行结构鉴定. 采用蛋白酪氨酸磷酸酯酶PTP1B体外模型对SJB进行降血糖活性测定. 结果表明: SJB的相对分子质量为5.4×104, 由鼠李糖、阿拉伯糖、葡萄糖、半乳糖、半乳糖醛酸组成的酸性杂多糖; 主链由1,2-、1,2,4-连接的鼠李糖和1,4-、1,3,4-连接的半乳糖醛酸组成; 侧链包括末端、1,5-、1,3,5-连接的阿拉伯糖; 末端、1,4-连接的葡萄糖以及末端、1,3-、1,4-、1,6-连接的半乳糖, 主要通过鼠李糖的O4位和半乳糖醛酸的O3位与主链相连. 该多糖为首次从桑叶中获得的酸性杂多糖. 20 μg/mL SJB对PTP1B的抑制率为31.7%.     

中药大黄多糖中单糖组成的毛细管区带电泳分析

以1-苯基-3-甲基-5-吡唑啉酮(PMP)为单糖的衍生化试剂,建立毛细管区带电泳(CZE)同时分离分析8种常见还原单糖PMP衍生物的方法。将该方法用于中药大黄多糖(RTP)的单糖组成及其摩尔比率的测定。结果表明,在pH 10.8和150 mmol/L硼砂缓冲溶液、10kV分离电压、25℃柱温的优化条件下,8种单糖衍生物实现了良好的分离,并证实RTP由阿拉伯糖、葡萄糖、半乳糖、葡萄糖醛酸和半乳糖醛酸5种单糖组成,其摩尔比为8.01∶5.01∶30.30∶1.00∶1.56;样品测定回收率为96.4%~105.3%。该方法灵敏、快速、准确,可用于中药RTP的组成分析。     

Determination of Sex Hormones in Antler Velvet by High Performance Liquid Chromatography Tandem Mass Spectrometry

Eighteen sex hormones in antler velvet were determined by high performance liquid chromatography tandem mass spectrometry.The solid phase extraction was applied to eliminating the matrix effect.The exp...     

Comparison of Structure and Biological Activity of Natural Polypeptide from Velvet Antlers of Cervus elaphus with Those of Synthesized Polypeptide

Biochemical techniques including ion-exchange chromatography, gel filtration chromatography and reversed-phase high-performance liquid chromatography(RP-HPLC) were used to isolate and purify the natural polypeptide from velvet antler(nVAP) of Cervus elaphus(C. elaphus), which has a molecular weight of 3215.8 and the primary structure of VLSAADKSNVKAAWGKVGGNAPAFGAEALLRM. The homology of the protein sequence in nVAP with known protein sequence is less than 50%, suggesting that nVAP appears to be a new bioactive substance. At a level of 0.4―50 μg/mL, nVAP promotes mitosis in epidermal cells, chondrocytes and NIH3T3 fibroblasts primarily cultured in a significant way. Given that a yield of high-purity nVAP isolated from C. elaphus is 0.001%, nVAP is artificially synthesized to prepare synthetic velvet antler polypeptide(sVAP) according to its primary structure. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) of sVAP shows a single band, and its HPLC spectrum displays a single peak. The matrix-assisted laser desorption ionization time-of-flight mass spectrometry(MALDI-TOF-MS) was used to identify sVAP to be of a molecular weight of 3200 and the consistency between primary structures of sVAP and nVAP. Bioactivity test shows that at a dose of 5―40 μg/mL, sVAP promotes the proliferation of primarily cultured epidermal cells and NIH3T3 cell line. From the traditional Chinese medicine theory, velvet antler from Cervus nippon(C. nippon) and velvet antler from C. elaphus are considered as the same medicine, but differences between biochemical base and pharmacological effect of these two velvet antlers have been observed. We compared the total polypeptide mapping of the two velvet antlers, discovering that nVAP is active polypeptide and only exists in the velvet antler of C. elaphus. sVAP is similar to nVAP in physicochemical property and biological activity. These studies extend the possible utility of sVAP to be the promising compound to prepare velvet antler polypeptide of C. elaphus.     

鹿茸保健品中11种性激素的气相色谱-串联质谱法分析

建立了气相色谱-串联质谱法测定鹿茸保健品中11种性激素的分析方法。鹿茸中的性激素经固相萃取富集和净化,经七氟丁酸酐衍生处理。采用DB-5色谱柱(30 m×0.25 mm, 0.25 μm)、非线性梯度升温程序分离,在串联质谱多反应监测(MRM)模式下检测,外标法定量,实现了11种性激素的有效分离。11种性激素的检出限为1.0～5.0 μg/kg,线性相关系数为0.9916～0.9999,平均回收率为67.4%～99.1%,相对标准偏差为2.6%～13%。该方法准确,可靠,可满足鹿茸保健品中性激素含量的测定和确证。     

Carbohydrate and protein components of <Emphasis Type="Italic">Helianthus tuberosus</Emphasis> and their biological activity

Carbohydrates from leaves, stems, and tubers of cultivated Helianthus tuberosus were studied. The quantitative contents of mono- and oligosaccharides, water-soluble polysaccharides, pectinic substances, and hemicellulose were determined. The qualitative monosaccharide composition and physical chemical properties were found. The amino-acid composition was determined. It was shown that syrup from the tubers exhibited hypoglycemic activity.     

梅花鹿茸多肽的化学结构及生物活性

在马鹿茸活性多肽结构与功能研究基础上, 从新鲜梅花鹿茸中分离纯化了活性单体多肽, 确定了其化学结构, 并与马鹿茸多肽进行结构与活性比较. 利用离子交换层析、 凝胶过滤层析及反相高效液相色谱层析等生物化学技术, 从梅花鹿茸中分离得到1个新多肽, SDS-PAGE电泳显示为一条带, HPLC图谱为单一峰, MALDI-TOF MS给出该多肽的精确分子量为3263.4, 其等电点pI=8.15. 一级结构研究表明, 该多肽是由32个氨基酸残基组成的直链多肽, 不含半胱氨酸, 富含缬氨酸、 赖氨酸、 亮氨酸和甘氨酸, 氨基酸序列为VLSATDKTNVLAAWGKVGGNAPAFGAEALERM. 生物活性检测结果表明, 该多肽可促进原代培养的表皮细胞和软骨细胞增殖, 也能刺激NIH3T3成纤维细胞株的分裂. 梅花鹿茸多肽与马鹿茸多肽在结构上均为32个氨基酸残基组成的直链多肽, 但第5, 8, 11和30位氨基酸残基不同. 2种多肽结构上的变化并未影响其促细胞增殖生物活性.     

麇鹿茸样品的制备和化学成分分析

建立了麋鹿茸样品制备的工艺路线和方法,获得了易保存的干燥粉末样品,对麋鹿茸中的水分、粗蛋白、粗脂肪、膳食纤维、氨基酸、必需无机元素以及维生素的含量进行了测定,并与马鹿和梅花鹿茸进行了比较。结果表明,麋鹿茸与马鹿和梅花鹿茸的化学成分及含量相近,麋鹿茸中膳食纤维和必需无机元素含量高于其它两种鹿茸。     

麋鹿茸、马鹿茸和梅花鹿茸营养成分的分析比较研究

对麋鹿茸,马鹿茸,梅花鹿茸中的水分,粗蛋白,粗脂肪,膳食纤维,水溶性和脂溶性维生素,氨基酸和无宏量及微量元素进行了测定,和比较,结果表明,麋鹿茸与马鹿茸和梅花鹿茸的化学分成及含量相近,鹿鹿茸中膳食纤维和必需无机元素含量高于其它两种鹿茸,填补了麋鹿研究的空白,为鹿资源的保护,发展,开发和利用提供了营养学依据。     

基于部分酸水解-亲水作用色谱-质谱的黄芪多糖结构表征

来自中药的水溶性多糖具有广谱治疗和低毒性特点,是天然药物及保健品研发中的重要组成部分。针对中药多糖结构复杂、难以表征的问题,本文以中药黄芪中的多糖为研究对象,采用"自下而上"法完成对黄芪多糖的表征。首先使用部分酸水解方法水解黄芪多糖,分别考察了水解时间、酸浓度和温度的影响。在适宜条件(4 h、1.5 mol/L三氟乙酸、80 ℃)下,黄芪多糖被水解为特征性的寡糖片段。接下来,采用亲水作用色谱与质谱联用对黄芪多糖部分酸水解产物进行分离和结构表征。结果表明,提取得到的黄芪多糖主要为1→4连接线性葡聚糖,水解得到聚合度4~11的葡寡糖。本研究对其他中药多糖的表征具有一定的示范作用。     

An integrated strategy of secondary metabolomics and glycomics to investigate multi-component variations in wine-processing of medicinal herbs and functional foods: A case study on Fructus Corni

Fructus Corni (FC), as a promising Chinese medicinal herb, has aroused considerable interest. Generally, FC needs to be processed according to the limited standard policy in China before clinical application, while the investigations on the specific processing methods (such as wine steaming or high-pressure wine steaming) are unclear. A comprehensive metabolomics strategy based on integrated non-targeted metabolomics and targeted glycomics in this paper was implemented to investigate the influences of the different processing technologies such as steaming, wine steaming, high-pressure steaming, high-pressure wine steaming, wine immersion, and wine stir-frying on FC, respectively. UHPLC-Q-TOF-MS/MS was employed for identifying and distinguishing the secondary metabolites. A total of 85 components were identified in all groups. The results of PCA score plots showed that the crude and processed samples had a complete separation, and wine steamed and high-pressure wine steamed samples could be a category, indicating that the two processed products had a similar quality. Multiple chromatography including HPLC (C₁₈)-PDA, HPLC (NH₂)-ELSD, and HPGPC-ELSD was used for determining the molecular weight distributions, the monosaccharide compositions of polysaccharides, and the contents of free monosaccharides and oligosaccharides. The results indicated that the content and composition of saccharides were different in crude and different processed FC. The polysaccharides were composed of fucose, arabinose, galactose, glucose, galacturonic acid, mannose and rhamnose, and the free monosaccharides were composed of fucose, arabinose, galactose, glucose, mannose, rhamnose and fructose in all FC samples. The PCA score plots of the glycomics indicated that the crude and high-pressure wine steamed FC could be a category, showing that the two groups had similar chemical compositions. Ultimately, the simulation processing experiments indicated that the transformation of morroniside, polysaccharides, oligosaccharides, fructose, and glucose to 5-HMF through the reactions of dehydration and deglycosylation was the potential mechanism of enhancing the effects by processing. Conclusionly, the saccharides should be investigated as thoroughly as the secondary metabolites, and the high-pressure wine steamed FC could be an alternative to wine steamed FC.     

Structural properties and antioxidant activities of polysaccharides isolated from sunflower meal after oil extraction

Making full use of sunflower seeds, including oil and the polysaccharides extracted from the meals which oil has been extracted, is one way to enhance their industrial value. Such meals contain abundant polysaccharides; however, the application of polysaccharides isolated from sunflower remaining meals after oil extraction has not been investigated. In this study, polysaccharides were isolated by alkali from sunflower meals after different oil extraction processes, and their structural properties and antioxidant activities were compared. The results indicated that these polysaccharides displayed significant variability in monosaccharide composition and molecular weight. Differences in structural properties could result in differences in functional antioxidant properties. The polysaccharide (SPHE-1) obtained from the meals after traditional hexane extraction exhibited the best antioxidant activities, including DPPH free radical-scavenging assay and hydroxyl radical scavenging activity among all the polysaccharide fractions. The research provides valuable information for making efficient use of sunflower seeds in the food industry.