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Table 2 Marker t R -m/z ion pairs of raw and processed R

From: Ultra-performance liquid chromatography-quadrupole\time-of- flight mass spectrometry with multivariate statistical analysis for exploring potential chemical markers to distinguish between raw and processed Rheum palmatum

Raw DH/Processed DH

Raw DH/ vinegar DH

Raw DH/ wine DH

RawDH/ prepared DH

Raw DH/ charred DH

tR- m/z

tR- m/z

tR- m/z

tR- m/z

tR- m/z

Raw DH

9.81-431.0988(a)

Raw DH

9.81-431.0988(a)

Raw DH

9.81-431.0988(a)

Raw DH

9.81-431.0988(a)

Raw DH

9.81-431.0988(a)

7.99-451.3296

7.99-451.3296

7.99-451.3296

7.99-451.3296

7.99-451.3296

3.57-431.0861

3.57-431.0861

3.57-431.0861

3.57-431.0861

3.57-431.0861

Processed DH

1.43- 331.0667(d)

Vinegar DH

1.43-331.0667(d)

Wine DH

1.43-331.0667(d)

Prepared DH

1.43-331.0667(d)

Charred DH

1.43-331.0667(d)

9.71- 253.0499

7.33-477.1396(g)

7.33-477.1396(g)

10.20-281.0814

10.20-281.0841

10.20-281.0814

8.60-283.0291

8.60-283.0291

9.71- 253.0499(h)

9.71-253.0499(h)

  1. Palmatum samples in the S-plot.
  2. aEmodin-8-O-glucoside, dGallic acid-3-O-glucoside,
  3. gCinnamyl-galloyl-glucoside derivative, hChrysophanol.