中文摘要：

目的：采用高效液相色谱-质谱联用（HPLC-MS）技术对牵牛子生品、炒品中化学成分进行分析。方法：采用Agilent Eclipse XDB-C18柱（4.6 mm×250 mm,5μm）,流动相为甲醇-0.1%甲酸梯度洗脱,质谱使用ESI离子源,在负离子模式下扫描,记录总离子流图。结果：从牵牛子生品和炒品中共分离鉴定了9个共有化合物,其中7个酚酸类,1个黄酮苷类,1个酯类。结论：牵牛子炒制前后化学成分发生变化。牵牛子生品、炒品化学成分种类未发现变化,但成分含量发生变化,酚酸类成分咖啡酸、新绿原酸、绿原酸、隐绿原酸、异绿原酸A、异绿原酸B和异绿原酸C等峰强度均发生变化。其中咖啡酸、绿原酸、异绿原酸B炒后含量降低,新绿原酸、隐绿原酸、异绿原酸A及异绿原酸C炒后含量升高。

英文摘要：

Objective： To use an HPLC- MS method to analyze chemical constituents of Semen pharbitidis with and without stir- frying. Methods： An HPLC method was applied to the Agilent Eclipse XDB- C18 column（ 4. 6mm × 250 mm,5 μm） in a gradient elution mode by using methanol- formic acid as the mobile phase. Mass spectrometry with ESI ion source in the negative ion mode was performed to scan MS data. Results： Nine compounds were obtained from experimental data including seven organic acids,one flavonoid glycoside and one organic acid ester. Conclusion： Semen pharbitidis changes in chemical composition before and after frying. The raw product and fried product of semen pharbitidis have not found changes in chemical species,but the component contents have changed. The peak intensities of phenolic acids such as caffeic acid,5- caffeoylquinic acid,chlorogenic acid,4- dicaffeoylquinic acid,isochlorogenic acid A,isochlorogenic acid B,isochlorogenic acid C are changed. The contents of caffeic acid,chlorogenic acid and chlorogenic acid B are decreased after frying,while the contents of5- caffeoylquinic acid,4- dicaffeoylquinic acid,isochlorogenic acid A and isochlorogenic acid C are increased.