Composition changes and the characterization of “fried charcoal and saving properties”based on the carbon-frying process of Sophora japonica and its bud
- VernacularTitle:槐花、槐米炒炭过程的成分变化及其“炒炭存性”表征研究
- Author:
Chunmeng XU
1
,
2
;
Zhan LIU
3
;
Qianqian ZHANG
1
;
Qi LU
4
,
5
;
Yanpeng DAI
4
,
5
;
Xuelan ZHANG
1
;
Dianhua SHI
4
Author Information
1. College of Pharmacy，Shandong University of Traditional Chinese Medicine，Jinan 250355，China
2. College of Pharmacy，Shandong Xiandai University，Jinan 250104，China
3. Occupational Health Examination Center，Occupational Disease Hospital of Shandong First Medical University，Jinan 250062，China
4. Shandong Academy of Chinese Medicine，Jinan 250014，China
5. Key Research Office of Technique and Principle of Honey-processing and Carbonizing，State Administration of Traditional Chinese Medicine，Jinan 250014，China
- Publication Type:Journal Article
- Keywords:
Sophora japonica;
bud of Sophora japonica;
carbon-fried;
fingerprint;
content determination;
fried charcoal and
- From:
China Pharmacy
2024;35(21):2622-2628
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To explore the changes in chemical compositions and the characteristics of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud. METHODS The slightly， moderately and heavily carbon-fried samples of S. japonica and its bud were prepared. The fingerprints of S. japonica， its bud and carbon-fried samples were established， and common peaks were identified. HPLC method was used to determine the contents of identified components and differential analysis was also performed； the differential components were screened by using chemometric methods， and their content ratios were used to characterize the “fried charcoal and saving properties” of S. japonica and its bud. RESULTS There were 9 common peaks in the fingerprints of S. japonica and its carbon-fried samples， 8 common peaks in those of S. japonica bud and its carbon-fried samples. In the fingerprints of S. japonica and its bud， and their different fried products， 6 components were identified， such as rutin， kaempferol-3-O-rutinoside， isorhamnetin-3-O-rutinoside， quercetin， kaempferol，isorhamnetin. Among them， the contents of rutin， kaempferol-3-O-rutinoside and isorhamnetin-3-O-rutinoside were the highest in slightly carbon-fried samples of S. japonica bud， and the contents of quercetin and isorhamnetin were the highest in moderately carbon-fried samples of S. japonica bud， and the contents of kaempferol were higher in moderately and healily carbon-fried samples of S. japonica bud. The chemometric results showed that the variable importance projection values of rutin and quercetin were both greater than 1. The range of rutin-quercetin content ratio between 9.00-14.00 and 3.00-6.00 respectively could characterize “fried charcoal and saving properties” of S. japonica and its bud. CONCLUSIONS There are significant differences in the chemical compositions of raw and fried products of S. japonica and its bud. Rutin and quercetin may be the differential components that affect their quality， and the ratio range of the two can be used to characterize the “fried charcoal and saving properties” of S. japonica and its bud in the future.
