Characterization of Chemical Constituents from Fruits of Rosa xanthina by UPLC-Q-TOF-MS

The chemical compositions from the ethanol extract of Rosa xanthina fruits were qualitatively analyzed by ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS). The ESI-MS negative molecular ion peaks, MS/MS ions, the retention time, together with the references and online database were used to tentative identify the chemical constituents. The qualitative analysis results indicated that 53 metabolites from fruits of Rosa xanthina were identified, including 29 phenolic acids, 15 flavones, 2 organic acids and 7 fatty acids. The results showed that gallic and tannic polyphenols, together with flavonoids in the ethanol extracts of Rosa xanthina fruits were the major chemical constituents, and compounds 2,3-(S)-hexahydroxydiphenoyl-D-glucose, glucogallin and cornusiin C were isolated for the first time in the fruits of Rosa xanthina. This research can provide a theoretical foundation for the development and utilization of Rosa xanthina fruits as to health-promoting food development.