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CAS:1476-39-7
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Storage:2-8℃
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UHPLC-Q-TOF
The analysis of metabolites was carried out using an UHPLC LC 30 for the chromatographic determination. The extract was injected into a C18 analytical column (2.0 mm I.D × 75 mm, 1.6 μm particle size). The mobile phase was 0.1% formic acid solution (solvent A) and acetonitrile (solvent B). The gradient elution programmer was as follows: 0~2 min, 2% B; 2~13 min, 2–90% B; 13~16 min, 100% B; 16~17 min, 100-2% B; 17–20min, 2% B. The flow rate was of 0.3 mL/min, and the column temperature was set at 40 ℃. The injection volume is 3 μL. The peak detection of the extract was used a X500R Q-TOF mass detector. Both primary mass and secondary fragmentation pattern (MS/ MS) spectra were recorded between m/z 50 and m/z 1000 Da.
References：
[1] Li W , Liu Y , Ye Y ,et al.Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine[J].LWT- Food Science and Technology, 2021(4):111274.DOI:10.1016/j.lwt.2021.111274.
