HPLC and LC-MS/MS Analysis of Chemical Constituents of Sang-Gua-Yin: A Food Composition Study
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Abstract:
Sang-Gua-Yin (SGY) is a food preparation with the ability to regulate blood glucose. High Performance Liquid Chromatography (HPLC) was used to attribute the chromatographic peaks of the total alkaloids from Folium Mori, total saponins from Fructus Momordicae Charantiae and total flavonoids from Radix Puerariae Lobatae. The chemical components in the composition of SGY were analyzed by High Performance Liquid Chromatography-Evaporative light Scattering Detector (HPLC-ELSD) and Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). The chromatographic peaks of the composition of SGY were attributed to 11 peaks, among which seven components belonged to total flavonoids of Radix Puerariae lobatae, three components to total saponins of Fructus Momordicae charantiae, and one component to total alkaloids of Folium mori. In addition, 16 chemical components were identified as 1-DNJ, momordicoside A, momordicoside K, puerarin, 6′′-O-acetyldaidzin, pueroside D, genistein, daidzin, daidzein, 3′-hydroxypuerarin, 3′-methoxy puerarin, 3′-hydrogenated glucosin xyloside, glucosin-7-xyloside, glucosin-6′′-O-xyloside, puerarin-7-O-glucoside, and glucosin-4′-O-β-D-glucoside. These results indicate that 1-DNJ, momordicoside A, and puerarin could be used as indices with which to evaluate for the ingredients of SGY, providing a scientific basis for the subsequent development and utilization of SGY.
