Table 5. HPLC-ESI-MS fragmentation (negative and positive ion mode) of the compounds detected in T. chebula fruit extract.
| Rt (min) | Negative ion mode | Positive ion mode | Mol. weight | |
|---|---|---|---|---|
| Peak 1 | 1.27 | 173.37 [M-H]- | 174 | |
| 154.82 [M-H2O-H]- | ||||
| 137.10 [M-H2O-H2O-H]- | ||||
| Peak 2 | 1.88 | 169.35[M-H]- | 170.86 [M+H]+ | 170 |
| 781.02[M-H]- | 141.50 [M+H-CO]+ | |||
| Peak 3 | 3.27 | 325.16 [M-H]- | 348.87 [M+Na]+ | 326 |
| 674.77 [2M+ Na]+ | ||||
| Peak 4 | 5.47 | 632.94 [M-H]- | 656.75 [M+ Na]+ | 634 |
| 316.17 [M-2H]2- | ||||
| Peak 5 | 5.92 | 325.22 [M-H]- | 326 | |
| 651.2 [2M-H]- | ||||
| Peak 6 | 6.62 | 275.04 [M-H]- | 277.11 [M+H]+ | 276 |
| 247.13 [M-H-CO]- | ||||
| Peak 7 | 8.07 | 301.13[M-H]- | 605.17[2M+ H]+ | 302 |
Note: Peaks 1–7 represented shikimic acid, gallic acid, 5-O-galloylshikimic acid, corilagin, Peak 5 (unknown), 3,4,8,9,10-Pentahydroxydibenzo [b, d] pyran-6-one and ellagic acid, respectively.