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Simultaneous Characterization and Quantification of Varied Ingredients from Sojae semen praeparatum in Fermentation Using UFLC–TripleTOF MS

School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210029, Jiangsu, China
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Academic Editors: Alessandra Gentili and Chiara Fanali
Molecules 2019, 24(10), 1864; https://doi.org/10.3390/molecules24101864
Received: 23 April 2019 / Revised: 9 May 2019 / Accepted: 14 May 2019 / Published: 15 May 2019
(This article belongs to the Special Issue Advances in Food Analysis)
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Abstract

Systematic comparison of active ingredients in Sojae semen praeparatum (SSP) during fermentation was performed using ultra-fast liquid chromatography (UFLC)–TripleTOF MS and principal component analysis (PCA). By using this strategy, a total of 25 varied compounds from various biosynthetic groups were assigned and relatively quantified in the positive or negative ion mode, including two oligosaccharides, twelve isoflavones, eight fatty acids, N–(3–Indolylacetyl)–dl–aspartic acid, methylarginine, and sorbitol. Additionally, as the representative constituents, six targeted isoflavones were sought in a targeted manner and accurately quantified using extracted ion chromatograms (XIC) manager (AB SCIEX, Los Angeles, CA, USA) combined with MultiQuant software (AB SCIEX, Los Angeles, CA, USA). During the fermentation process, the relative contents of oligoses decreased gradually, while the fatty acids increased. Furthermore, the accurate contents of isoflavone glycosides decreased, while aglycones increased and reached a maximum in eight days, which indicated that the ingredients converted obviously and regularly throughout the SSP fermentation. In combination with the morphological changes, which meet the requirements of China Pharmacopoeia, this work suggested that eight days is the optimal time for fermentation of SSP from the aspects of morphology and content. View Full-Text
Keywords: Sojae semen praeparatum (SSP); fermentation; conversion; ultra-fast liquid chromatography (UFLC)–TripleTOF MS; principal component analysis (PCA) Sojae semen praeparatum (SSP); fermentation; conversion; ultra-fast liquid chromatography (UFLC)–TripleTOF MS; principal component analysis (PCA)
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Chai, C.; Cui, X.; Shan, C.; Yu, S.; Wang, X.; Wen, H. Simultaneous Characterization and Quantification of Varied Ingredients from Sojae semen praeparatum in Fermentation Using UFLC–TripleTOF MS. Molecules 2019, 24, 1864.

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