Tissue-specific chemical profiling and quantitative analysis of bioactive components of Cinnamomum cassia by combining laser-microdissection with UPLC-Q/TOF-MS.

Q1 Chemistry Chemistry Central Journal Pub Date : 2018-06-21 DOI:10.1186/s13065-018-0438-x
Wenwen Zhou, Zhitao Liang, Ping Li, Zhongzhen Zhao, Jun Chen
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引用次数: 12

Abstract

Background: Cinnamomi Cortex, the dried stem bark of Cinnamomum cassia Presl (Rougui in Chinese) has been widely used in traditional Chinese medicine, cooking and perfumery for thousands of years. Traditionally, the Cinnamomi Cortex of thick size is considered to be of good quality; however, there is no scientific data to support this point. Considering that essential oils are the main bioactive components, Cinnamomi Cortex of greater variety and amount essential oils is thought to be of better quality. In this study, laser microdissection coupled with ultra-high performance liquid chromatography-quadrupole/time-of-flight-mass spectrometry (UPLC-Q/TOF-MS) was applied to profile the essential oils in different tissues of Cinnamomi Cortex and to determine if there is a correlation between the essential oil content and the stem bark thickness.

Results: We report the tissue-specific metabolic profiles of different grades of Cinnamomi Cortex. Nineteen chemical components were unequivocally or tentatively identified in the chromatogram of the test samples. The results indicate that the bioactive components, the essential oils, were mainly present in the phloem.

Conclusion: Phloem thickness is the key character for evaluating the quality of Cinnamomi Cortex. Our results can be of great importance in improving the cultivation, harvesting, and processing of Cinnamomi Cortex, as well as enhancing its effects in clinical applications.

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激光显微解剖与UPLC-Q/TOF-MS相结合的肉桂组织特异性化学图谱及生物活性成分定量分析
背景:桂皮是肉桂(Cinnamomum cassia Presl)的干茎树皮,数千年来被广泛用于中药、烹饪和香料。传统上,肉桂皮的厚度被认为是质量好的;然而,没有科学数据支持这一观点。考虑到精油是主要的生物活性成分,肉桂皮中精油的种类和含量越多,质量越好。本研究采用激光显微解剖结合超高效液相色谱-四极杆/飞行时间质谱(UPLC-Q/TOF-MS)对肉桂皮不同组织中的精油进行了分析,并确定精油含量与茎皮厚度之间是否存在相关性。结果:我们报道了不同等级肉桂皮质的组织特异性代谢谱。在测试样品的色谱图中明确或初步确定了19种化学成分。结果表明,其主要活性成分精油主要存在于韧皮部。结论:韧皮部厚度是评价肉桂皮质量的关键指标。本研究结果对改进肉桂皮的栽培、收获和加工工艺,提高肉桂皮的临床应用效果具有重要意义。
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来源期刊
Chemistry Central Journal
Chemistry Central Journal 化学-化学综合
CiteScore
4.40
自引率
0.00%
发文量
0
审稿时长
3.5 months
期刊介绍: BMC Chemistry is an open access, peer reviewed journal that considers all articles in the broad field of chemistry, including research on fundamental concepts, new developments and the application of chemical sciences to broad range of research fields, industry, and other disciplines. It provides an inclusive platform for the dissemination and discussion of chemistry to aid the advancement of all areas of research. Sections: -Analytical Chemistry -Organic Chemistry -Environmental and Energy Chemistry -Agricultural and Food Chemistry -Inorganic Chemistry -Medicinal Chemistry -Physical Chemistry -Materials and Macromolecular Chemistry -Green and Sustainable Chemistry
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