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. Author manuscript; available in PMC: 2018 Mar 8.
Published in final edited form as: J Agric Food Chem. 2017 Feb 23;65(9):1977–1983. doi: 10.1021/acs.jafc.6b05140

Figure 3.

Figure 3

Typical LC-MS/MS chromatogram obtained upon analysis of Pan Parag (pan masala). Two transitions were monitored for each (A) guvacine, 1; (B) arecaidine, 2; (C) arecaidine-D5, 5; (D) guvacoline, 3; (E) arecoline, 4; and (F) arecoline- D5, 6.