Method for simultaneously determining nine functional components in different parts of Changshan Huyou by ultrahigh performance liquid chromatography-tandem mass spectrometry

Abstract

The invention relates to a detection method, in particular to a method for simultaneously determining nine functional components in different parts of Changshan Huyou by an ultrahigh performance liquid chromatography-tandem mass spectrometry. The method comprises the following steps: dividing samples into two parts, namely peel and pulp, and sufficiently extracting by methanol-water; separating byusing an Accucore XL C18 column (150*4mm, 4.6[mu]m), performing gradient elution by using a methanol-0.15% formic acid solution as a mobile phase, performing tandem mass spectrometry detection in anelectrospray ionization source positive and negative ion switching and multi-reaction monitoring mode, and quantifying by an external standard method. Results show that the nine functional componentshave good linear relations in a relatively wide mass concentration range, and the correlation coefficients are all greater than 0.997; recycling rates in three addition levels are 83.57-112.91%, and relative standard deviations are smaller than 1.58-8.33% (n=6); four batches of Changshan Huyou samples are determined, and the nine functional components therein are determined at the same time. The method is fast, sensitive and accurate, and is suitable for qualitative and quantitative detection of the nine functional components in the Changshan Huyou.

Description

technical field [0001] The invention relates to a detection method, in particular to a method for simultaneously determining nine functional components in different parts of Changshan Huyou by ultra-high performance liquid chromatography-tandem mass spectrometry. Background technique [0002] Changshan Huyou is a characteristic citrus variety in Zhejiang Province, and it is also a unique resource in Zhejiang Province. It has a cultivation history of more than 100 years. Changshan Huyou is rich in functional ingredients such as amino acids, vitamins, trace elements and flavonoids because of its high-quality fruit and unique flavor. It has health effects such as relieving cough and reducing phlegm, lowering blood pressure and lowering blood sugar, and is very popular among consumers. The peel and pulp of Changshan Huyou are rich in functional components such as flavonoids, and it has been reported in the literature that it is gradually being valued and developed [1-4] . [...

AI Technical Summary

Problems solved by technology

However, the simultaneous determination of multiple functional components in different parts of Changshan Huyou by ultra-high performance liquid chromatography-tandem mass spectrometry has not been reported in the literature.

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