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Nine herbs were extracted with a 60:40 (v\/v) ethanol\/water solution to prepare the Jiuwei decoction. Electrophoretic separation was carried out using a 50\u00a0\u00b5m i.d., 125\u00a0cm bare fused silica capillary at a constant temperature of 25\u00b0C for sample injection. The chemical composition was analyzed and identified in both positive and negative ion modes. In the positive separation mode, a separation voltage of 30\u00a0kV was applied, with a 1% aqueous formic acid solution serving as the background electrolyte (BGE), along with a 50:50 (v\/v) methanol\/water solution containing 0.1% formic acid as the sheath liquid. In the negative separation mode, a separation voltage of \u221230\u00a0kV was employed, utilizing a 50\u00a0mM ammonium acetate solution (pH 9.0) as the BGE, combined with a 50:50 (v\/v) methanol<jats:italic>\/<\/jats:italic>water solution containing 5\u00a0mM ammonium acetate as the sheath liquid. The MassHunter Qualitative Analysis software (version 10.0) was utilized to identify 52 compounds based on accurate mass, isotope abundance, isotopic patterns, and fragmentation information. The data were compared with the Agilent Personal Compound Database and Library of traditional Chinese medicine (TCM), as well as multiple online databases (TCMSP, ChemSpider, PubChem, PubMed, and Web of Science) and relevant literature. The fragmentation pathways of representative compounds were also characterized. This study identified the chemical composition of Jiuwei decoction, providing a molecular basis for further exploration of its pharmacological effects and presenting a robust methodology for the compositional analysis of complex TCM mixtures.<\/jats:p>","DOI":"10.1002\/elps.202400204","type":"journal-article","created":{"date-parts":[[2024,12,24]],"date-time":"2024-12-24T04:54:01Z","timestamp":1735016041000},"page":"322-330","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Analysis of Major Chemical Constituents in Jiuwei Decoction Based On Capillary Electrophoresis Coupled With Quadrupole Time\u2010of\u2010Flight Mass Spectrometry"],"prefix":"10.1002","volume":"46","author":[{"given":"Jiayu","family":"Zhao","sequence":"first","affiliation":[{"name":"Chinese Academy of Inspection and Quarantine  Beijing China"},{"name":"School of Chemical Engineering Ocean and Life Sciences Dalian University of Technology  Panjin China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jinhong","family":"Li","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering Ocean and Life Sciences Dalian University of Technology  Panjin China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hongyu","family":"Xue","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering Ocean and Life Sciences Dalian University of Technology  Panjin China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qiang","family":"Ma","sequence":"additional","affiliation":[{"name":"Chinese Academy of Inspection and Quarantine  Beijing China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,12,24]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.apsb.2022.08.022"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gkx1028"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2012.07.033"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.pharmthera.2020.107686"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2022.115704"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2021.107008"},{"issue":"4","key":"e_1_2_7_8_1","first-page":"362","article-title":"Recent Advances in Capillary Electrophoresis\u2010Mass Spectrometry and Its Application in Pharmaceutical and Biological Analysis","volume":"38","author":"Zhou W.","year":"2017","journal-title":"Journal of Chinese Mass Spectrometry Society"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/elps.200500934"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131220"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2022.123946"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25030512"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-020-63306-y"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/metabo12060532"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2022.116883"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/ac020064n"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2018.03.026"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.3389\/fendo.2023.1175985"},{"issue":"9","key":"e_1_2_7_19_1","first-page":"141","article-title":"Analysis of Chemical Compounds of Gualou Xiebai Banxia Decoction Using Rice Wine Processing Methods Based on UPLC\u2010Q\u2010TOF\u2010MS","volume":"51","author":"Liu M. 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