Table 6.
HPLC parameters, electrospray ionization mass spectrometry (ESI-MS) data and the content of simple sugars (mg/g DW ± SD) in D. palmatum herb under different temperatures of cultivation.
| Compound | tR (min) | ESI-MS (m/z) | Content (mg/g) 1 | |
|---|---|---|---|---|
| Temperature (°C) | ||||
| 20 | 1 | |||
| Glucose | 2.38 | 179 [M − H]− | 16.86 ± 0.32 | 26.39 ± 0.52 |
| Sucrose | 2.73 | 341 [M − H]− | 35.54 ± 0.78 | 169.21 ± 3.72 |
| Stachyose | 2.89 | 665 [M − H]− | 1.72 ± 0.03 | 38.95 ± 0.82 |
| Raffinose | 3.04 | 503 [M − H]− | 0.87 ± 0.02 | 9.36 ± 0.18 |
| Total content | 54.99 | 243.91 | ||
1 Averages ± standard deviations were obtained from three different experiments.