Chemical profiling and quality evaluation of raw and vinegar-processing frankincense by multiple UPLC-MS/MS techniques.

IF 3 3区生物学 Q2 BIOCHEMICAL RESEARCH METHODS Phytochemical Analysis Pub Date : 2024-08-06 DOI:10.1002/pca.3435

Na Li, Yuan Wang, Jinqiu Rao, Zicheng Ma, Bingyang Zhang, Zhiying Dou, Kai Wang, Feng Qiu

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Abstract

Introduction: Frankincense is used for analgesic, tumor-suppressive, and anti-inflammatory treatments in Traditional Chinese Medicine but poses toxicological concerns. Vinegar processing is a common technique used to reduce the toxicity of frankincense.

Objective: This study aimed to investigate the chemical composition and quality evaluation of raw and vinegar-processing frankincense by multiple UPLC-MS/MS techniques. Additionally, we purposed refining the vinegar processing technique and identifying potentially harmful ingredients in the raw frankincense.

Methodology: Sub-chronic oral toxicity studies were conducted on raw and vinegar-processing frankincense in rats. The composition of frankincense was identified by UPLC-Q-TOF-MS/MS. Chemometrics were used to differentiate between raw and vinegar-processing frankincense. Potential chemical markers were identified by selecting differential components, which were further exactly determined by UPLC-QQQ-MS/MS. Moreover, the viability of the HepG2 cells of those components with reduced contents after vinegar processing was assessed.

Results: The toxicity of raw frankincense is attenuated by vinegar processing, among which vinegar-processing frankincense (R40) (herb weight: rice vinegar weight = 40:1) exhibited the lowest toxicity. A total of 83 components were identified from frankincense, including 40 triterpenoids, 37 diterpenoids, and 6 other types. The contents of six components decreased after vinegar-processing, with the lowest levels in R40. Three components, specifically 3α-acetoxy-11-keto-β-boswellic acid (AKBA), 3α-acetoxy-α-boswellic acid (α-ABA), and 3α-acetoxy-β-boswellic acid (β-ABA), inhibited the viability of HepG2 cells. The processing of frankincense with vinegar at a ratio of 40:1 could be an effective method of reducing the toxicity in raw frankincense.

Conclusion: Our research improves understanding of the toxic substance basis and facilitates future assessments of frankincense quality.

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利用多种 UPLC-MS/MS 技术对乳香原料和醋加工乳香进行化学分析和质量评估。

简介：乳香在中医中被用于镇痛、抑制肿瘤和抗炎治疗，但其毒性令人担忧。醋加工是降低乳香毒性的常用技术：本研究旨在通过多种 UPLC-MS/MS 技术研究生乳香和醋加工乳香的化学成分和质量评价。此外，我们还打算改进醋加工技术，并确定生乳香中的潜在有害成分：方法：对生乳香和醋加工乳香进行了大鼠亚慢性口服毒性研究。乳香的成分通过 UPLC-Q-TOF-MS/MS 进行鉴定。化学计量学被用来区分生乳香和醋加工乳香。通过选择不同的成分，确定了潜在的化学标记物，并进一步通过 UPLC-QQQ-MS/MS 进行了精确测定。此外，还评估了醋加工后成分含量减少的 HepG2 细胞的存活率：结果：生乳香的毒性经醋加工后有所减弱，其中醋加工乳香（R40）（药材重量：米醋重量=40:1）的毒性最低。从乳香中总共鉴定出 83 种成分，包括 40 种三萜类化合物、37 种二萜类化合物和 6 种其他类型的化合物。醋处理后，六种成分的含量下降，其中 R40 的含量最低。三种成分，特别是 3α-acetoxy-11-keto-β-boswellic acid（AKBA）、3α-acetoxy-α-boswellic acid（α-ABA）和 3α-acetoxy-β-boswellic acid（β-ABA）抑制了 HepG2 细胞的活力。以 40:1 的比例用醋加工乳香可以有效降低生乳香的毒性：我们的研究增进了对有毒物质基础的了解，有助于今后对乳香质量的评估。

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来源期刊

Phytochemical Analysis 生物-分析化学

CiteScore

6.00

自引率

6.10%

发文量

审稿时长

1.7 months

期刊介绍： Phytochemical Analysis is devoted to the publication of original articles concerning the development, improvement, validation and/or extension of application of analytical methodology in the plant sciences. The spectrum of coverage is broad, encompassing methods and techniques relevant to the detection (including bio-screening), extraction, separation, purification, identification and quantification of compounds in plant biochemistry, plant cellular and molecular biology, plant biotechnology, the food sciences, agriculture and horticulture. The Journal publishes papers describing significant novelty in the analysis of whole plants (including algae), plant cells, tissues and organs, plant-derived extracts and plant products (including those which have been partially or completely refined for use in the food, agrochemical, pharmaceutical and related industries). All forms of physical, chemical, biochemical, spectroscopic, radiometric, electrometric, chromatographic, metabolomic and chemometric investigations of plant products (monomeric species as well as polymeric molecules such as nucleic acids, proteins, lipids and carbohydrates) are included within the remit of the Journal. Papers dealing with novel methods relating to areas such as data handling/ data mining in plant sciences will also be welcomed.