Comparative chemical profiling and functional analysis of Scutellaria baicalensis: Precision-boiled powder vs. traditional decoction pieces using UHPLC-q-orbitrap MS/MS

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-09-14 DOI:10.1016/j.lwt.2024.116776

Ruyue Zhang , Zhenmin Zhang , Shaoping Wang , Xue Zhao , Zhonglei Zhang , Hanxiu Deng , Shuteng Huang , Shengqian Sun , Ning Li , Jiayu Zhang

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Abstract

This study aimed to investigate the potential benefits of using precise boiling techniques on the solubility of two forms of Scutellaria baicalensis (S. baicalensis) powder, Scutellaria precision-boiled powder (SPBP) and Scutellaria traditional decoction pieces (STDP), using UHPLC-Q-Orbitrap MS/MS technology. The UHPLC-Q-Orbitrap MS/MS technique, along with data-analysis methodologies, were employed to compare the active components between SPBP and STDP. A total of ninety-three chemical components were detected in S. baicalensis. By comparing the weights of extracts, conducting a weighted analysis, and using network pharmacology, SPBP demonstrated a higher concentration of active components and improved beneficial benefits compared to STDP. The quality and potential effectiveness of SPBP were evaluated by comparing its chemical components with those of STDP. These findings lay a foundational framework for in-depth exploration of the mechanisms underlying the decoction of S. baicalensis powder, offering significant potential for future research in functional foods and nutraceuticals.

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黄芩的化学成分和功能分析比较：使用超高效液相色谱-q-orbitrap MS/MS 进行黄芩精煮粉末与传统煎药片的比较

本研究旨在利用超高效液相色谱-Q-轨道阱质谱/质谱（UHPLC-Q-Orbitrap MS/MS）技术，研究精煮技术对两种黄芩粉（黄芩精煮粉（SPBP）和黄芩传统煎煮片（STDP））溶解度的潜在益处。采用 UHPLC-Q-Orbitrap MS/MS 技术和数据分析方法比较了 SPBP 和 STDP 的有效成分。在黄芩中总共检测到 93 种化学成分。通过比较提取物的重量、进行加权分析和使用网络药理学，与 STDP 相比，SPBP 表现出更高的活性成分浓度和更好的益处。通过比较 SPBP 与 STDP 的化学成分，评估了 SPBP 的质量和潜在功效。这些发现为深入探索黄芩粉的煎煮机制奠定了基础框架，为功能食品和营养保健品的未来研究提供了巨大潜力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.