caa a22 4500 606243437 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9240-9 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9240-9 Identification of hydroxy-safflor yellow A, safflor yellow B, and precarthaminin safflower using LC/ESI-MSMS [Elektronische Daten] [Fateme Mirzajani, Françoise Bernard, Sima Zeinali, Razieh Goodarzi] This study is a report on the easy and fast extraction, separation, and identification of hydroxysafflor yellow A, safflor yellow B, and precarthamin. Safflower, Carthamus tinctorius L., was subjected to ultrasonic extraction and separation/identification by HPLC and LC-ESI/MSMS, respectively. The results indicated that extraction should be done as fast as possible at a low temperature (4°C), and the most effective and efficient separation condition was obtained using 0.3% v/v of acetic acid. In the identification process, the m/z of adduct ions and their fragmentation were used to interpret the chemical structures. From the MS analysis, various adduct ions and different fragmentations were monitored. In the case of hydroxysafflor yellow A, 613.100Da belonging to [M+H]+ and 493.119, 451.108, 434.106, and 332.074 fragments were identified. Safflower extract mainly consist of the high concentrations of hydroxysafflor yellow A and precarthamin (~70 and ~25% w/w) and lesser amounts of safflor yellow B (~1.5% w/w). Graphical Abstract: Springer Science+Business Media New York, 2015 HPLC nationallicence LC-ESI/MSMS nationallicence Hydroxysafflor yellow A nationallicence Safflor yellow B nationallicence Precarthamin nationallicence Mirzajani Fateme Department of Biotechnology, The Faculty of Renewable Energies & New Technologies Engineering (NTE), Shahid Beheshti University, G.C. Evin, Tehran, Iran aut Bernard Françoise Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut Zeinali Sima Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut Goodarzi Razieh Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 332-336 2193-4126 9:3<332 2015 9 11694 https://doi.org/10.1007/s11694-015-9240-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9240-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mirzajani Fateme Department of Biotechnology, The Faculty of Renewable Energies & New Technologies Engineering (NTE), Shahid Beheshti University, G.C. Evin, Tehran, Iran aut NATIONALLICENCE 700 1- Bernard Françoise Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut NATIONALLICENCE 700 1- Zeinali Sima Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut NATIONALLICENCE 700 1- Goodarzi Razieh Plant Physiology and Biotechnology Laboratory, Faculty of Biological Sciences, Shahid Beheshti University, G.C., Tehran, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 332-336 2193-4126 9:3<332 2015 9 11694