Investigation of Component Difference of Astragali Radix Before and After Rice Stir-frying by UPLC-Q-TOF-MS/MS Combined with Chemometrics
10.13422/j.cnki.syfjx.20250368
- VernacularTitle:UPLC-Q-TOF-MS/MS结合化学计量学探究黄芪米炒前后的成分差异
- Author:
Miaoshi YAO
1
;
Yimeng ZHAO
1
;
Zekun WANG
1
;
Minglu LI
1
;
Chenxi LIU
1
;
Chen CHEN
2
;
Yajun CHEN
2
;
Yachun SHU
1
Author Information
1. Affiliated Hospital of Nanjing University of Chinese Medicine/Jiangsu Province Hospital of Chinese Medicine，Nanjing 210029，China
2. Nanjing Women and Children's Healthcare Hospital，Nanjing 210004，China
- Publication Type:Journal Article
- Keywords:
Astragali Radix;
rice stir-frying;
processing of traditional Chinese medicine;
ultra performance liquid chromatography-quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF-MS/MS）;
differential components;
structural characterization;
chemometrics
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(4):189-197
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveA qualitative analysis method was established for the composition of Astragali Radix（AR） before and after rice stir-frying. On the basis of systematic characterization of the chemical compositions in AR and stir-fried AR with rice（ARR）， the structures of their major compounds were deduced and identified， and the differential compositions between them were analyzed. MethodsUltra performance liquid chromatography-quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF-MS/MS） was used to detect the samples of AR and ARR in positive and negative ion modes， respectively. The compounds were analyzed and identified through self-constructed databases， literature， and reference standards， etc. And the data were analyzed by chemometrics， in order to screen for the differential components between AR and ARR. ResultsA total of 123 compounds were identified in AR and ARR， including 41 flavonoids， 19 terpenoids， 26 organic acids， 8 amino acids， 5 nucleotides， 5 carbohydrates and 19 other compounds. Among them， there were 95 common components in both， 18 unique components in AR， and 10 unique components in ARR. Principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA） results both showed that there were significant differences in the chemical constituents of AR before and after rice stir-frying， and a total of 26 constituents with differences in the content were screened out， including L-canavanine， L-pyroglutamic acid， L-phenylalanine， cis-caffeic acid， and malonylastragaloside Ⅰ. Among them， 19 constituents of ARR were down-regulated and 7 constituents were up-regulated by comparing with AR. ConclusionThis study clarifies that the chemical composition of AR and ARR is mainly composed of flavonoids， terpenoids， and organic acids， and analyzes the components with significant differences in content between the two in combination with chemometrics， and the differential components are dominated by amino acids， organic acids and terpenoids， which can provide reference for the subsequent quality control and material basis research.
