目的:建立高效液相色谱-电喷雾高分辨质谱法(HPLC-ESI-TOF-MS),鉴定青木香及其灵芝菌发酵品中马兜铃酸类成分。方法:采用Hanbon Phecda C18柱(250mm×4.6mm,5μm),以乙腈(A)和0.2%醋酸水溶液(B)为流动相进行梯度洗脱,0-25min(15%→30%A),25-45min(30%→50%A),45-55min(50%→60%A),55-75min(60%→80%A)75-80min(80%→15%A),流速:1.0mL·mL-1。利用样品的色谱保留时间及质谱数据进行分离和分析,对其中马兜铃酸类成分的结构进行了鉴定。结果:7种马兜铃酸类成分分别被鉴定为马兜铃酸I(6)、马兜铃酸II(4)、马兜铃酸III(5)、马兜铃酸Ia或IIIa(1)、马兜铃酸IVa、Va、VIIa或VIIIa(3)、马兜铃酸IV或VII(7)和马兜铃酸VIa(2)。与青木香原药材相比,发酵品中这7种马兜铃酸类成分峰面积均有所下降,其中化合物1、2、4-7的下降率分别为93.5%、87.2%、94.1%、42.2%、86.2%和69.5%;而化合物3未能检出。与此同时,发酵品在色谱保留时间0-20min的范围内,明显出现了大量新的色谱峰(可能为马兜铃酸类成分经发酵转化后产生的极性物质)。结论:本方法对青木香及其发酵品中马兜铃酸类成分的指认有很大帮助,提示青木香通过灵芝菌发酵,可大大降低其中导致肾毒性问题的马兜铃酸类成分的含量。 Objective: To establish an HPLC-ESI-TOF-MS method to identify the components of aristolochic acids in the fermented products of Aoki and Ganoderma lucidum. Methods: A gradient elution was carried out on a Hanbond Phecda C18 column (250 mm × 4.6 mm, 5 μm) using a mobile phase of acetonitrile (A) and 0.2% aqueous acetic acid (B) 45 min (50% → 60% A), 55-75 min (60% → 80% A) 75-80 min (80% → 15% A) at a flow rate of 1.0 mL · ML-1. The structures of aristolochic acids were identified by the chromatographic retention time and mass spectrometry data of the samples. RESULTS: The seven aristolochic acids were identified as aristolochic acid I (6), aristolochic acid II (4), aristolochic acid III (5), aristolochic acid Ia or IIIa ), Aristolochic IVa, Va, Vila or Villa (3), aristolochic IV or VII (7) and aristolochic VIa (2). Compared with Aoki original medicinal materials, the peak areas of the seven kinds of aristolochic acids in the fermented products decreased, of which the decreasing rates of compounds 1, 2 and 4-7 were 93.5%, 87.2% and 94.1%, respectively, 42.2%, 86.2% and 69.5% respectively; while compound 3 could not be detected. In the meantime, a large number of new chromatographic peaks (probably polar substances resulting from fermentation conversion of aristolochic acids) were clearly observed in fermented products within the range of 0-20 min of chromatographic retention time. Conclusion: This method is very helpful to the identification of aristolochic acids in Aoki incense and its fermented products, suggesting that Aoki incense can greatly reduce the content of aristolochic acid, which lead to nephrotoxicity, .