Impact of Microwave Treatment on Chemical Constituents in Fresh Rhizoma Gastrodiae (Tianma) by UPLC-MS Analysis

Table 1

Identification results of each chromatograph peak and their MS data. (Glc: β-D-glucose) (total peak area is the sum of area from 9 to 60 min, Raw Tianma = 49449.00; MWT Tianma = 47254.29).

Compounds	Retention time (min)	ESI/MS; (quasi-molecular ions peak)	Molecular weight	Structure	Raw Tianma		MWT Tianma
					Peak area	Percentage/%	Peak area	Percentage/%
①	9.49	[M + H]^+ =136 (+)	135		1233.63	2.50	1224.90	2.59
②	10.02	213; 145; 165; 127; 112; 99 (+)	Not be identified	Not be identified	ND	ND	3914.18	8.28
③	12.38	[M-Glc-OH]^+ = 107; [M + Na]^+ = 309; [M + K]^+ = 325 (+)	286		147.55	0.30	288.00	0.61
④	16.11	[M + H]^+ = 127; [M–OH]^+ = 109 (+)	126		ND	ND	6840.69	14.48
⑤	22.90	[M–H]^− = 123 (−)	124		11159.07	22.57	21341.82	45.16
⑥	39.52	[M–H]^− = 153 (−)	154		81.99	0.17	248.59	0.53
⑦	42.23	[M–H]^− = 121 (−)	122		686.47	1.39	1859.34	3.93
⑧	47.71	321; 337; 423; 213; 107 (+)	Not be identified	Not be identified	4656.09	9.42	137.00	0.29
⑨	49.05	108; 95; 77 (+)	Not be identified	Not be identified	25330.80	51.23	ND	ND
⑩	58.43	[M–H]^− = 151 (−)	152		53.96	0.11	376.68	0.80

ND: Not detected.