CAJ | 학술논문

　　目的：基于Discovery Studio软件研究五味子乙素的质谱裂解机制。方法：在正离子模式，用线性离子阱质谱得到五味子乙素的质谱图。结果：通过Discovery Studio解析五味子乙素多级质谱碎片，主要发生环的开裂，H2O，-CH3和-OCH3等自由基丢失。结论：本研究丰富五味子乙素的质谱裂解机制，为木脂素类成分的结构鉴定研究提供依据。
　　목적：기우Discovery Studio연건연구오미자을소적질보렬해궤제。방법：재정리자모식，용선성리자정질보득도오미자을소적질보도。결과：통과Discovery Studio해석오미자을소다급질보쇄편，주요발생배적개렬，H2O，-CH3화-OCH3등자유기주실。결론：본연구봉부오미자을소적질보렬해궤제，위목지소류성분적결구감정연구제공의거。
This study was aimed to find the fragmentation pathways of Schisandrin B using the Discovery Studio by electrospray ionization mass spectrometry (ESI-MSn). The first and multi-stage mass spectrum diagrams were obtained. The results showed that mass spectrometry fragments of Schisandrin B was analyzed under the positive mode, the cracking rings are mainly occurred, and free radicals such as H2O, -CH3 and -OCH3 were lost. It was concluded that this study enriched the mass spectral decomposition, and provided basis for the study on chemical constituents of lignan compounds.