Analysis on the compositional differences of different processing products of Atractylodes lancea Rhizoma based on HS-GC-MS and UPLC-Q-Orbitrap HRMS
10.3760/cma.j.cn115398-20250305-00067
- VernacularTitle:基于HS-GC-MS、UPLC-Q-Orbitrap HRMS法分析茅苍术不同炮制品成分差异
- Author:
Li WANG
1
;
Rong LUO
;
Xuyang HAN
;
Kaijing WANG
;
Wei XIAO
;
Dechun JIANG
;
Songleng DUAN
;
Peng ZHANG
;
Yanxin ZHAI
;
Jiankun WU
Author Information
1. 首都医科大学附属北京中医医院药学部，北京 100010
- Keywords:
Processing (TCD);
Cang Zhugao;
Atractylodes Lancea Rhizome;
Bran frying;
Frying with rice-washed water;
Compositional analysis
- From:
International Journal of Traditional Chinese Medicine
2025;47(6):833-842
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To compare the differences in chemical compositions before and after processing by different processing methods; To optimize the processing method of Atractylodes lancea Rhizoma.Methods:Atractylodes lancea Rhizoma was processed by stir-frying with bran and treating with rice washing water. The volatile and non-volatile components of raw Atractylodes lancea Rhizoma, bran-fried Atractylodes lancea Rhizoma and rice washing water treated Atractylodes lancea Rhizome were qualitatively analyzed by headspace gas chromatography-mass spectrometry (HS-GC-MS) and ultra-performance liquid chromatography-quadrupole-electrostatic field orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS), and the differences in chemical composition before and after processing were compared.Results:The volatile components of the three different products were determined to have 18 common components, such as agarospirol, β-eudesol, etc. In addition, 86 non-volatile components were determined. The peak area response value of atractylodin, the index component prescribed by pharmacopoeia, decreased after processing, but there was little difference in bran stir-frying and rice-washed water frying.Conclusions:Different processing methods have certain effects on the chemical composition of Atractylodes lancea Rhizoma. Among them, the bran-frying method is superior in improving the quality of preparations, reducing production costs and improving production efficiency. The bran-fried product can be used as raw material for preparation production.
