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Development of a rapid and simple LC-MS/MS method for identification and quality control of natural Calculus bovis and Calculus bovis sativus

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单位: [1]Huazhong Univ Sci & Technol, Tongji Med Coll, Tongji Hosp, Dept Pharm, Wuhan 430030, Peoples R China [2]Soochow Univ, Changzhou Canc Hosp, Dept Pharm, Changzhou, Peoples R China
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Calculus bovis sativus (C. bovis sativus, CBS), with the same pharmacodynamics activities as those of natural C. bovis (CB), has been approved as an ideal substitute in China. However, in the latest edition of the Chinese Pharmacopoeia, only cholic acid and bilirubin are used as the markers for quality control. To overcome current limitations and to further improve its quality control method, a rapid and reliable method was herein developed for simultaneous qualitative and quantitative analyses of taurine and twelve bile acids (BAs) in natural CB and CBS by liquid chromatography coupled with tandem mass spectrometry. Taurine and BAs were separated using a Diamonsil C-18 column (150 mm x 2.1 mm i.d., 5 mu m) with acetonitrile: water containing 10 mM ammonium acetate (pH 3) as mobile phase in a gradient elution program. Mass spectra were obtained in the negative ion mode through multiple reaction monitoring of respective mass transitions. This method had satisfactory separation efficiency, high sensitivity, little potential interference, and short running time. The average recoveries ranged from 93.0% to 107.3%, with relative standard deviations of less than 9.0% for all thirteen analytes of interest. Taurine and characteristic BAs, especially conjugated BAs, may partially reflect the internal quality of CBS and natural CB. Combining the ratios of cholic acid/deoxycholic acid and unconjugated BAs/conjugated BAs with quantitative data of single BA and chromatographic profiles may be able to control the quality of CBS. In conclusion, this method can be used for explicit identification and quality control of CBS and natural CB.

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出版当年[2014]版:
大类 | 3 区 工程技术
小类 | 3 区 食品科技 4 区 分析化学 4 区 光谱学
最新[2025]版:
大类 | 3 区 化学
小类 | 4 区 分析化学 4 区 食品科技 4 区 光谱学
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出版当年[2013]版:
Q2 CHEMISTRY, ANALYTICAL Q2 FOOD SCIENCE & TECHNOLOGY Q2 SPECTROSCOPY
最新[2023]版:
Q1 SPECTROSCOPY Q2 CHEMISTRY, ANALYTICAL Q2 FOOD SCIENCE & TECHNOLOGY

影响因子: 最新[2023版] 最新五年平均 出版当年[2013版] 出版当年五年平均 出版前一年[2012版] 出版后一年[2014版]

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第一作者单位: [1]Huazhong Univ Sci & Technol, Tongji Med Coll, Tongji Hosp, Dept Pharm, Wuhan 430030, Peoples R China
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通讯机构: [1]Huazhong Univ Sci & Technol, Tongji Med Coll, Tongji Hosp, Dept Pharm, Wuhan 430030, Peoples R China [*1]Huazhong Univ Sci & Technol, Tongji Med Coll, Tongji Hosp, Dept Pharm, 1095 Jiefang Ave, Wuhan 430030, Peoples R China
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