Characterization of Chemical Constituents from Fruits of <i>Rosa xanthina</i> by UPLC-Q-TOF-MS

ZAN Lifeng; YANG Xiangyu; GUO Haiyan; WANG Yadong; YE Jia

doi:10.13386/j.issn1002-0306.2021020115

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 251-258. > DOI: 10.13386/j.issn1002-0306.2021020115

ZAN Lifeng, YANG Xiangyu, GUO Haiyan, et al. Characterization of Chemical Constituents from Fruits of Rosa xanthina by UPLC-Q-TOF-MS[J]. Science and Technology of Food Industry, 2021, 42(23): 251−258. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020115.

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

1.
School of Life Science and Engineering, Handan University, Handan 056005, China
2.
Chenguang Biotechnology Group Handan CO., Ltd., Handan 056000, China

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Received Date: February 19, 2021
Available Online: October 07, 2021

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Abstract

Abstract

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.

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