Study on the compositional changes in Astragali Radix before and after honey-frying based on UPLC-Q-TOF/MS and molecular network
10.3760/cma.j.cn115398-20230830-00287
- VernacularTitle:基于UPLC-Q-TOF/MS和分子网络研究黄芪蜜炙前后成分变化
- Author:
Chunfei XU
1
;
Saiya CHEN
;
Mengjing LI
;
Mengtai GU
;
Yi HAN
;
Jia YU
Author Information
1. 张家港市中医医院药学部，苏州 215600
- Keywords:
Astragalus;
honey-frying;
molecular network;
compositional change
- From:
International Journal of Traditional Chinese Medicine
2024;46(3):353-362
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyse the composition of Astragali Radix and its honey-processed products through a combination of UPLC-Q-TOF/MS and molecular network; To compare the changes in the main components of Astragali Radix before and after honey-frying.Methods:The aqueous extracts of Astragali Radix before and after honey-frying were prepared, and the compositions were detected by UPLC-Q-TOF/MS, analyzed and identified by the Global Natural Products Molecular Network Analysis Platform (GNPS). The generated molecular networks were visualized and analyzed using Cytoscape 3.9.1 software. The compounds were identified by Masslynx 4.2 software based on the secondary fragmentation information of the compounds, and the changes in the content of the components before and after the processing of Astragali Radix were analysed.Results:47 flavonoids and 34 triterpenoid saponins were presumably identified from Astragali Radix and its honey-frying products using the above analytical methods, with about 87% of the flavonoids and about 82% of the saponins decreasing in content after honey-frying.Conclusions:The compositional changes of Astragali Radix before and after honey-frying are rapidly resolved and visualised by liquid-quantity coupling combined with molecular network. It is found that some of the flavonoids and saponins components of Astragali Radix underwent hydrolysis after honey-frying and it may be the material change basis for processing efficiency enhancement.
