Qualitative Analysis and Componential Differences of Chemical Constituents in Lysimachiae Herba from Different Habitats (Sichuan Basin) by UFLC-Triple TOF-MS/MS.


Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
20 Jul 2022
Historique:
received: 22 06 2022
revised: 14 07 2022
accepted: 16 07 2022
entrez: 27 7 2022
pubmed: 28 7 2022
medline: 29 7 2022
Statut: epublish

Résumé

Lysimachiae Herba (LH), called Jinqiancao in Chinese, is an authentic medical herb in Sichuan Province often used in the prescription of traditional Chinese medicine (TCM). However, in recent years, there has been a lack of comprehensive research on its chemical components. In addition, the landform of Sichuan Province varies greatly from east to west and the terrain is complex and diverse, which has an important influence on the chemical constituents in LH. In this study, ultrafast liquid chromatography coupled with triple-quadrupole time-of-flight tandem mass spectrometry (UFLC-triple TOF-MS/MS) was used to analyze the samples of LH from eight different habitats in Sichuan Basin. The constituents were identified according to the precise molecular weight, the fragment ions of each chromatographic peak and the retention time of the compound obtained by high-resolution mass spectrometry, combined with software database searches, standard comparisons and the related literature. Differential chemical constituents were screened using partial least squares discriminant analysis (PLS-DA) and

Identifiants

pubmed: 35889488
pii: molecules27144600
doi: 10.3390/molecules27144600
pmc: PMC9315811
pii:
doi:

Substances chimiques

Drugs, Chinese Herbal 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : General Project of Natural Science Research in Universities of Jiangsu Province
ID : 20KJD360001

Références

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pubmed: 30965221
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pubmed: 30648235
Zhongguo Zhong Yao Za Zhi. 2019 Apr;44(7):1403-1409
pubmed: 31090298
Food Chem. 2013 May 1;138(1):139-47
pubmed: 23265468
Anal Chem. 2021 Aug 31;93(34):11692-11700
pubmed: 34403256

Auteurs

Yongyi Zhou (Y)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Haijie Chen (H)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Jia Xue (J)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Jiahuan Yuan (J)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Zhichen Cai (Z)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Nan Wu (N)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Lisi Zou (L)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Shengxin Yin (S)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Wei Yang (W)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

Xunhong Liu (X)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.

Jianming Chen (J)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.

Fushuangshuang Liu (F)

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.

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