Differences in Chemical Composition of Polygonatum cyrtonema Rhizome Before and After Processing Based on UPLC-Q-Exactive Orbitrap MS Analysis
10.13422/j.cnki.syfjx.20241264
- VernacularTitle:多花黄精炮制前后化学成分差异的UPLC-Q-Exactive Orbitrap MS分析
- Author:
Cuijiao REN
1
;
Yangfei DING
1
;
Jingji LI
1
;
Shuaishuai LI
1
;
Pengfei LI
1
;
Wei ZHANG
1
;
Hongsu ZHAO
1
;
Fengqing XU
1
;
Chuanshan JIN
1
;
Junling LIU
2
Author Information
1. School of Pharmacy，Traditional Chinese Medicine（TCM） Processing Inheritance Base of National Administration of TCM，Ministry of Education-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials，Anhui Key Laboratory of New Technology for Manufacturing TCM Decoction Pieces，Anhui University of Chinese Medicine， Hefei 230012，China
2. Key Laboratory of Quality Research and Evaluation of TCM of National Medical Products Administration，Anhui Institute for Food and Drug Control，Hefei 230051，China
- Publication Type:Journal Article
- Keywords:
Polygonati Rhizoma;
wine-processed Polygonatum cyrtonema rhizome;
ultra performance liquid chromatography-quadrupole-electrostatic field orbitrap high resolution mass spectrometry（UPLC-Q-Exactive Orbitrap MS）;
semi-quantitative analysis;
differences in chemical composition;
processing of traditional Chinese medicine
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2024;30(24):183-189
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveUltra performance liquid chromatography-quadrupole-electrostatic field orbitrap high resolution mass spectrometry（UPLC-Q-Exactive Orbitrap MS） was used to analyze the differences in chemical components between raw products and wine-processed products of Polygonatum cyrtonema rhizome. MethodUPLC-Q-Exactive Orbitrap MS was used to analyze the chemical compositions of P. cyrtonema rhizome before and after processing， and the effective response ions were extracted after raw data processing， and the differential compounds before and after processing were screened combined with multivariate statistical analysis and according to the conditions of variable importance in the projection（VIP） value>1， P<0.05， fold change（FC）>2 or FC<0.5， based on the retention time， quasi-molecular ions， fragment ions and other information， the components were identified in combination with the control products and the literature， and the significant difference compounds were identified by clustering thermal analysis and relative quantitative analyzed， in order to clarify the change rule of the main components in P. cyrtonema rhizome before and after processing. ResultA total of 72 differential constituents between raw products and wine-processed products were identified， including 15 alkaloids， 12 organic acids， 12 amino acids， 6 flavonoids， 4 saccharides and 23 others. There were a total of 18 significantly different components， among which 13 compounds， including L-malic acid， lactic acid and 9，12，13-trihydroxy-10-octadecenoic acid， showed an increasing trend in content after wine processing， 5 compounds such as trans-3-indoleacrylic acid， L-arginine， D-tryptophan， showed a decreasing trend after processing. ConclusionThe chemical components of P. cyrtonema rhizome are significantly different before and after processing， mainly organic acids， saccharides， amino acids， flavonoids and alkaloids， which can lay the foundation for the in-depth study of the processing mechanism of Polygonati Rhizoma.
