| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185534 | Food Chemistry | 2013 | 9 Pages |
In this study, we successfully characterised the phenolic profiles of Sarcandra glabra (Thunb.) Nakai by high-performance liquid chromatography (HPLC) fingerprinting analyses and mass spectrometry (MS) identification. We first established a specific and valid HPLC approach for fingerprint analysis of S. glabra based on HPLC–UV detection. Using several chemometric methods such as similarity evaluation and principal components analysis, we determined herb-markers peaks from many HPLC peaks. The structures of these herb-markers were further identified targetedly by electrospray ionisation tandem mass spectrometry (ESI-MS/MS)/time-of-flight mass spectrometry (TOF-MS) analyses. As results, four phenolics, including chlorogenic acid, caffeic acid, 4-O-glucopyranosyl rosmarinic acid and rosmarinic acid, were characterised as major herb-markers for the stems of S. glabra, while another three phenolics, including kaempferol-3-O-β-d-glucuronic acid, chlorogenic acid and rosmarinic acid, were characteristic components for the leaves. The compounds may be very useful for further phenolome analysis.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► We have developed a simple method to discovery the herb-markers of phenolics. ► Non-targeted HPLC fingerprints were used to classify and determine herb-marker peaks. ► The herb-marker peaks were further identified by targeted HPLC–MS/MS and ESI-TOF-MS. ► Total 5 phenolics were identified as key herb-markers for Sarcandra glabra. ► A proposed protocol from non-targeted to targeted is useful for phenolome analysis.
