Qualitative and quantitative analysis of the major constituents in Chinese medicinal preparation Guan-Xin-Ning injection by HPLC–DAD–ESI-MSn

Ruan, Min; Yi, Li; Li, Xin; Luo, Jian‐Guang; Kong, Ling–Yi

doi:10.1016/j.jpba.2011.10.007

Cited by 69 publications

(54 citation statements)

References 8 publications

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“…Similarly, compound 9 ([MÀH] À at m/z 571) presented a fragmentation pattern similar to the one described for yunnaneic acid E (Carocho, Barros, et al, 2015;Guo et al, 2008), being tentatively associated to this compound. Compound 6 presented a pseudomolecular ion [MÀH] À at m/z 537, UV spectrum and fragmentation pattern consistent with the caffeic acid trimer lithospermic acid A. Salvianolic acids H/I, with the same molecular weight as lithospermic acid A, were discarded as possible identities because they present quite a different fragmentation pattern (Barros et al, 2013;Chen et al, 2011;Ruan et al, 2012). Furthermore, the presence of lithospermic acid A in basil was already reported by Tada et al (1996) …”

Section: Resultsmentioning

confidence: 76%

“…Both these phenolic acids, as compounds 2 and 16 (caffeic acid and rosmarinic acid, respectively) have been described by many authors as being the main phenolic acids in basil (Harnafi et al, 2013;Hossain et al, 2010;Jayasinghe et al, 2003;Koca & Karaman, 2015;Kwee & Niemeyer, 2011;Lee & Scagel, 2009). Compounds 3, 5, 6, 7, 9, 13 and 17 were also identified as caffeic acid derivatives (trimers and tetramers) according to their UV, mass characteristics and comparison with literature (Barros et al, 2013;Carocho, Barros, et al, 2015;Chen, Zhang, Wang, Yang, & Qang, 2011;Guo et al, 2008;Ruan, Li, Li, Luo, & Kong, 2012). The quantification of all these derivatives was made based on caffeic and rosmarinic acids calibration curves.…”

Section: Resultsmentioning

confidence: 91%

“…À at m/z 493) showed a UV spectrum, molecular mass and fragmentation pattern similar to salvianolic acid A, although it could not correspond to this compound, which was expected to elute later than rosmarinic acid (Barros et al, 2013;Chen et al, 2011;Ruan et al, 2012), so compound 5 was assigned as a salvianolic acid A isomer. ; these mass characteristics coincided with those of sagerinic acid, a rosmarinic acid dimer (Barros et al, 2013;Carocho, Barros, et al, 2015).…”

Section: And Lee and Scagel (2009) Compound 5 ([Màh]mentioning

confidence: 96%

“…À at m/z 717) presented a fragmentation pattern with successive losses of 198 mu (danshensu) or 180 mu (caffeic acid) units, coherent with salvianolic acid B (also known as lithospermic acid B) (Barros et al, 2013;Ruan et al, 2012).…”

Section: Compound 17 ([Màh]mentioning

confidence: 99%

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Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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a b s t r a c tAntitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in ''Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

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Section: Resultsmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 91%

Section: And Lee and Scagel (2009) Compound 5 ([Màh]mentioning

confidence: 96%

Section: Compound 17 ([Màh]mentioning

confidence: 99%

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Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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“…Caffeic acid and rosmarinic acid have been extensively reported in S. officinalis (Lu, Foo, & Wong, 1999;, 2001, 2002 lithospermic acid A were, however, discarded as possible identities because they present quite a different fragmentation pattern (Ruan et al, 2012) to the one observed in our sample. Thus, the peak was tentatively assigned as salvianolic acid I (i.e., 3'-O-(8''-Zcaffeoyl) rosmarinic acid), which was already described in S. officinalis Lu & Foo, 2001) Salvia spp.…”

Section: Identification and Quantification Of Phenolic Compoundsmentioning

confidence: 87%

Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

et al. 2015

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The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methanol/water (80:20, v/v) extracts of sage (Salvia officinalis L.) were evaluated and characterized in terms of phenolic compounds. Decoction and methanol/water extract gave the most pronounced antioxidant and antifungal properties, being positively related with their phenolic composition. The highest concentration of phenolic compounds was observed in the decoction, followed by methanol/water extract and infusion. Fungicidal and/or fungi static effects proved to be dependent on the extracts concentration. Overall, the incorporation of sage decoction in the daily diet or its use as a complement for antifungal therapies, could provide considerable benefits, also being an alternative to sage essential oils that can display some toxic effects.

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Simultaneous determination of 14 constituents of Radix polygoni multiflori from different geographical areas by liquid chromatography–tandem mass spectrometry

Lin

et al. 2014

Biomedical Chromatography

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Radix polygoni multiflori (RPM) has antioxidative, anti-aging, liver-protective and antihuman cytomegalovirus activity. It has been proved to be hepatotoxic. Considering multiple ingredients to control RPM quality is essential. The aim of this study was to establish a simple, rapid method using resolution liquid chromatography coupled with a triple quadruple mass spectrometry to identify and quantify the major bioactive constituents in RPM. The method was applied to analyze 14 marker batches from manufacturers from the same province. The ultrasonic extracts of all samples were determined by LC-MS/MS, and assessed by hierarchical cluster analysis. The proposed method was applied to analyze 21 batches of samples with acceptable linearity (R(2) , 0.9930-0.9998), precision (relative standard deviation, RSD, 0.45-4.73%) repeatability (RSD, 1.14-9.41%), stability (RSD, 1.29-12.88%) and recovery (RSD, 1.80-12.15%) of the 14 compounds. Furthermore, the hierarchical cluster analysis was applied to classify 21 samples on the basis of characteristics of the 14 compound markers. The developed method was demonstrated to be simple, sensitive and reproducible, and has significant importance and comprehensive evaluation for quality control of RPM and related preparations. Hierarchical cluster analysis clearly indicated that the RPM from the same province was similar, whereas samples of RPM from different provinces were significantly different.

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Qualitative and quantitative analysis of the major constituents in Chinese medicinal preparation Guan-Xin-Ning injection by HPLC–DAD–ESI-MSn

Cited by 69 publications

References 8 publications

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

Simultaneous determination of 14 constituents of Radix polygoni multiflori from different geographical areas by liquid chromatography–tandem mass spectrometry

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