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甘遂炮制的电喷雾质谱研究

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刘悦, 刘志强, 宋凤瑞, 刘淑莹. 2010: 甘遂炮制的电喷雾质谱研究, 质谱学报, 31(2): 72-78.
引用本文: 刘悦, 刘志强, 宋凤瑞, 刘淑莹. 2010: 甘遂炮制的电喷雾质谱研究, 质谱学报, 31(2): 72-78.
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LIU Yue, LIU Zhi-qiang, SONG Feng-rui, LIU Shu-ying. 2010: Optimization of Preparing Process Condition of Kansui Roots by Electrospray Ionization Mass Spectrometry, Journal of Chinese Mass Spectrometry Society, 31(2): 72-78.
Citation: LIU Yue, LIU Zhi-qiang, SONG Feng-rui, LIU Shu-ying. 2010: Optimization of Preparing Process Condition of Kansui Roots by Electrospray Ionization Mass Spectrometry, Journal of Chinese Mass Spectrometry Society, 31(2): 72-78.
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甘遂炮制的电喷雾质谱研究

  • 中国科学院长春应用化学研究所,长春质谱中心,吉林,长春,130022

Optimization of Preparing Process Condition of Kansui Roots by Electrospray Ionization Mass Spectrometry

  • 摘要: 应用电喷雾质谱(ESI-MS)技术,根据甘遂中巨大戟二萜醇型化合物在质谱中离子强度的变化情况,采用正交实验法,优化甘遂药材醋炒和醋烘两种炮制工艺的最佳炮制条件,并提出醋烘法的炮制工艺.实验结果表明:醋炒最佳炮制条件为30%醋量,闷制24 h,100 ℃炒25 min;醋烘最佳炮制条件为30%醋量,闷制24 h,110 ℃烘40 min.
    Abstract: The preparing process condition of Kansui Roots was optimatived by electrospray ionization mass spectrometry technique and the cross experiment design method. According to the ion intensities changes of the ingenol compounds of the raw and processed roots of Euphorbia kansui in ESI-MS spectra, two optimized vinegar-preparing condition were obtained respectively. The optimization conditions of vinegar-saute:dip in 30% vinegar for 24 h, saute in 100 ℃ for 25 min;The optimization conditions of vinegar-preparing by oven:dip in 30% vinegar for 24 h, heat in 110 ℃ for 40 min.
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  • 刊出日期:  2010-04-28

甘遂炮制的电喷雾质谱研究

  • 中国科学院长春应用化学研究所,长春质谱中心,吉林,长春,130022

摘要: 应用电喷雾质谱(ESI-MS)技术,根据甘遂中巨大戟二萜醇型化合物在质谱中离子强度的变化情况,采用正交实验法,优化甘遂药材醋炒和醋烘两种炮制工艺的最佳炮制条件,并提出醋烘法的炮制工艺.实验结果表明:醋炒最佳炮制条件为30%醋量,闷制24 h,100 ℃炒25 min;醋烘最佳炮制条件为30%醋量,闷制24 h,110 ℃烘40 min.

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