Table 1.
Metabolins of Fritillaria thunbergii based gas chromatography-mass spectrometry (GC-MS).
| No. | Name | Type | RT |
|---|---|---|---|
| 1 | 1,1-Dimethyl-2-propyl-hydrazine | Others | 6.10 |
| 2 | 1,4-Butanediol | Polyol | 8.09 |
| 3 | 1-Monohexadecanoylglycerol | Polyol | 16.32 |
| 4 | 2,2-Dimethyl-butanedioic acid | Organic acid | 11.03 |
| 5 | 2,3-Dihydroxybutanedioic acid | Organic acid | 11.71 |
| 6 | 2-Aminobutyric acid | Organic acid | 4.19 |
| 7 | 2-Aminoethanol | Polyol | 9.21 |
| 8 | 2-Ketosuccinic acid | Organic acid | 11.35 |
| 9 | 2-Oxobutyric acid | Organic acid | 8.61 |
| 10 | 2-Piperidinecarboxylic acid | Organic acid | 10.05 |
| 11 | 3-Hydroxypyridine | Others | 6.20 |
| 12 | 3-Oxovaleric acid | Organic acid | 10.61 |
| 13 | 4,6-Dioxoheptanoic acid | Organic acid | 11.98 |
| 14 | 4-Aminobutyric acid | Amino acid | 11.22 |
| 15 | Alanine | Amino acid | 7.33 |
| 16 | Aspartic acid | Amino acid | 11.15 |
| 17 | Cadaverine | Amine | 10.55 |
| 18 | Carbodiimide | Amine | 4.57 |
| 19 | Cellobiose | Sugar | 17.10 |
| 20 | Citramalic acid | Organic acid | 10.86 |
| 21 | Citric acid | Organic acid | 12.93 |
| 22 | Dehydroascorbic acid dimer | Organic acid | 13.13 |
| 23 | Diethylene glycol | Polyol | 8.97 |
| 24 | Digalactosylglycerol | Polyol | 19.98 |
| 25 | Diisodecyl ether | Others | 6.98 |
| 26 | Ethylamine | Amine | 4.33 |
| 27 | Ethylene glycol | Polyol | 5.14 |
| 28 | Ferulic acid | Organic acid | 14.26 |
| 29 | Fructose | Sugar | 13.29 |
| 30 | Galactinol | Polyol | 18.95 |
| 31 | Galactosylglycerol | Polyol | 15.32 |
| 32 | Gentibiose | Others | 18.02 |
| 33 | Gentiobiose | Sugar | 17.70 |
| 34 | Glucose | Sugar | 13.43 |
| 35 | Glucose-6-phosphate | Phosphoric acid | 15.42 |
| 36 | Glutamine | Amino acid | 11.76 |
| 37 | Glyceric acid | Organic acid | 9.78 |
| 38 | Glycerol | Polyol | 9.29 |
| 39 | Glycerol-3-phosphate | Phosphoric acid | 12.62 |
| 40 | Glycolic acid | Organic acid | 6.92 |
| 41 | Glyoxime | Others | 12.17 |
| 42 | Gulose | Sugar | 15.70 |
| 43 | Heptanoic acid | Fatty acid | 8.21 |
| 44 | Hexadecanoic acid | Fatty acid | 13.98 |
| 45 | Histidine | Amino acid | 13.49 |
| 46 | Hydroxylamine | Amine | 8.40 |
| 47 | Isocitric acid | Organic acid | 15.36 |
| 48 | Isoleucine | Amino acid | 9.46 |
| 49 | Itaconic acid | Organic acid | 9.85 |
| 50 | Lactic acid | Organic acid | 7.84 |
| 51 | Leucine | Amino acid | 9.26 |
| 52 | Maleic acid | Organic acid | 9.53 |
| 53 | Malic acid | Organic acid | 10.94 |
| 54 | Malonic acid | Organic acid | 8.57 |
| 55 | Malonic acid methyl ester | Organic acid | 6.73 |
| 56 | Methylcitric acid | Organic acid | 13.05 |
| 57 | Monoamidomalonic acid | Organic acid | 12.37 |
| 58 | Mono-hexadecanoic acid glyceride | Fatty acid | 16.31 |
| 59 | Myo-inositol | Polyol | 14.37 |
| 60 | myo-inositol-1-phosphate | Phosphoric acid | 15.83 |
| 61 | N-Ethyl-N-vinylacetamide | Amine | 4.37 |
| 62 | Nicotinic acid | Organic acid | 9.41 |
| 63 | N-methoxy-amine | Amine | 4.10 |
| 64 | N-methyl-propanamide | Amine | 4.75 |
| 65 | Norvaline | Amino acid | 4.48 |
| 66 | Octadecanoic acid | Fatty acid | 14.88 |
| 67 | O-Methylphosphate | Phosphoric acid | 8.31 |
| 68 | Phenylalanine | Amino acid | 11.84 |
| 69 | Phosphoric acid | Phosphoric acid | 9.30 |
| 70 | Proline | Amino acid | 9.48 |
| 71 | Putrescine | Amine | 12.49 |
| 72 | Pyruvic acid | Organic acid | 6.49 |
| 73 | Ribitol | Polyol | 12.45 |
| 74 | Salicylic acid | Organic acid | 13.82 |
| 75 | Serine | Amino acid | 10.02 |
| 76 | Succinic acid | Organic acid | 9.59 |
| 77 | Sucrose | Sugar | 16.77 |
| 78 | Threonic acid | Organic acid | 11.44 |
| 79 | Threonine | Amino acid | 10.23 |
| 80 | Tryptophan | Amino acid | 14.91 |
| 81 | Tyrosine | Amino acid | 13.56 |
| 82 | Urea | Others | 8.91 |
| 83 | Valine | Amino acid | 8.71 |
| 84 | Xylose | Sugar | 12.05 |
| 85 | α-Ketoglutaric acid | Organic acid | 11.49 |
RT = retention time.
The unit of RT is minutes, and the range is 4.1–22.0 min.
The chromatogram in 0~4 min was deleted because the noise caused by program warming would have a strong impact on the data processing.