Dynamic change analysis of chemical composition content of Sichuan bergamot with different maturity
Objective:To explore the dynamic changes of several chemical components in bergamot with different maturity.Methods:10 batches of bergamot samples were collected,and UPLC-Q-Orbitrap HRMS(Thermoscientific Accucoretm C18 column,eluent was formic acid water and formic acid acetonitrile,the concentration was 0.1％),HPLC(Thermo hypersil Goldcl 8 column,0.Results:The results of HPLC-MS determination of bergamot with different maturity were relatively dispersed by PC A analysis,and there was no aggregation,and there was no difference in its chemical composition.In the hands of Chuanfo,the total contents of four components in fruits with different maturity,namely,geraniol glycoside,hesperidin,5,7-dimethoxycoumarin and imperatorin,changed dynamically,but there was no difference in the degree of change.In green fruit,the contents of geranium and imperatorin(0.7109mg g-1 and 0.3101 mg g-1)are relatively high,while in yellow fruit and green fruit,the contents of hesperidin and 5,7-dimethoxycoumarin(0.6930 mg g-1 and 1.7329mg g-1)are relatively high.Conclusion:There are obvious differences between the chemical components of bergamot with different maturity and the total contents of four chemical components.In green fruits,the contents of bergamot and imperatorin are relatively high,the content of hesperidin is relatively high in yellow fruits,and the content of 5,7-dimethoxycoumarin is relatively high in green fruits,which indicates that the chemical components of bergamot with different maturity are in dynamic change.
万方数据
维普
