Comparison of chemical compositions before and after wine-frying of Scutellaria baicalensis based on HPLC characteristic chromatogram, UPLC-Q-TOF/ MS qualitative and multi-component quantitative analysis
10.7501/j.issn.0253-2670.2020.09.019
- VernacularTitle: 基于HPLC特征图谱, UPLC-Q-TOF/MS定性及多成分定量的黄芩酒炙前后化学成分变化研究
- Author:
Chong-Chong CHAI
1
Author Information
1. Department of Chinese Meteria Medicine Processing, School of Chinese Meteria Medicine, Beijing University of Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Apigenin;
Baicalein;
Baicalin;
Characteristic chromatogram;
Chemical compositions;
Chrysin;
Hispidulin;
HPLC;
Luteoloside;
Multivariate statistical analysis;
Oroxylin A;
Oroxyloside;
Quality evaluation;
Scutellariae Radix;
Scutellarin;
Similarity evaluation;
UPLC-Q-TOF/MS;
UPLC-TQMS;
Wine-processed Scutellariae Radix;
Wogonin;
Wogonoside
- From:
Chinese Traditional and Herbal Drugs
2020;51(9):2436-2447
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To compare the chemical compositions of Scutellariae Radix (SR) before and after wine-frying, and provide a reference for establishing a comprehensive quality evaluation method for SR decoction pieces. Methods: Characteristic chromatogram of SR and wine-processed Scutellariae Radix (wpSR) were established using HPLC, the control characteristic chromatogram maps were generated, the common peaks were calibrated and the similarity was evaluated. Chemical compositions of SR and wpSR were identified by UPLC-Q-TOF/MS. The content profiles of 11 flavonoids (baicalin, baicalein, wogonoside, wogonin, oroxylin A, oroxyloside, scutellarin, apigenin, hispidulin, luteoloside and chrysin) of SR and wpSR was determined by UPLC-TQMS, and PCA was used to analysis the content of 11 flavonoids. Results: The characteristic chromatogram of SR and wpSR were established, and nine common peaks were calibrated. The similarity of two pieces were all greater than 0.947. Through the analysis of the multistage tandem mass spectrometry, retention time matching combined with the software of database search and literatures, 50 compositions were found and 44 compositions were identified in two pieces. The quantitative results showed that the content of flavonoid glycosides such as baicalin and wogonoside decreased slightly, while the content of flavonoid aglycones such as baicalein and wogonin increased slightly. After multivariate statistical analysis, two pieces were divided into two types. The differences of the content of baicalin, wogonoside and oroxyloside may be the main factors causing the change of chemical compositions of wine-frying of SR. Conclusion: Chemical profiles did not change after wine-frying of SR, but the content profiles of some compositions were changed. The established method can provide reproducible, efficient, as well as accurate analysis for Chinese medicinal materials. And it should be an eligible tool for the quality evaluation of SR.
