{"title":"基于 LC-MS 和植物代谢组学的不同收获后加工方法对甘草有效成分变化的影响。","authors":"Xiaoxu Sun, Zhongxing Song, Zhishu Tang, Jingao Yu, Xiuhe Fan, Yuangui Yang, Shuhui Yuan, Qiang Chen","doi":"10.1002/pca.3419","DOIUrl":null,"url":null,"abstract":"<p><strong>Introduction: </strong>Licorice, the dried roots and rhizomes of the Glycyrrhiza uralensis Fisch., holds a prominent status in various formulations within the realm of Chinese medicinal practices. The traditional processing methods of licorice hinder quality assurance, thus prompting Chinese medicine researchers to focus on the fresh processing methods to enhancing processing efficiency and quality.</p><p><strong>Objective: </strong>This study aimed to identify the differential compounds of licorice between traditional and fresh processing methods and provide a scientific basis for the fresh processing of licorice and for further research on the processing mechanism.</p><p><strong>Methodology: </strong>A methodology integrating ultra-performance liquid chromatography with quadrupole-time-of-flight tandem mass spectrometry combined with multivariate statistical analysis was employed to characterize the differential compounds present in licorice between traditional processing and fresh processing.</p><p><strong>Results: </strong>The results derived from principal component analysis and heat map analyses underscored significant differences in the content of bioactive compounds between the two processing methods. By applying conditions of VIP > 1.5 and p < 0.05, a total of 38 differential compounds were identified through t tests, and the transformation mechanisms of select compounds were illustrated.</p><p><strong>Conclusion: </strong>The adoption of fresh processing techniques not only improved processing efficiency but also significantly enhanced the preservation of bioactive compounds within licorice. This research has established a rapid and efficient analytical method for the identification of differential compounds present in differently processed licorice products.</p>","PeriodicalId":20095,"journal":{"name":"Phytochemical Analysis","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of different post-harvest processing methods on changes in the active ingredients of licorice based on LC-MS and plant metabolomics.\",\"authors\":\"Xiaoxu Sun, Zhongxing Song, Zhishu Tang, Jingao Yu, Xiuhe Fan, Yuangui Yang, Shuhui Yuan, Qiang Chen\",\"doi\":\"10.1002/pca.3419\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Introduction: </strong>Licorice, the dried roots and rhizomes of the Glycyrrhiza uralensis Fisch., holds a prominent status in various formulations within the realm of Chinese medicinal practices. The traditional processing methods of licorice hinder quality assurance, thus prompting Chinese medicine researchers to focus on the fresh processing methods to enhancing processing efficiency and quality.</p><p><strong>Objective: </strong>This study aimed to identify the differential compounds of licorice between traditional and fresh processing methods and provide a scientific basis for the fresh processing of licorice and for further research on the processing mechanism.</p><p><strong>Methodology: </strong>A methodology integrating ultra-performance liquid chromatography with quadrupole-time-of-flight tandem mass spectrometry combined with multivariate statistical analysis was employed to characterize the differential compounds present in licorice between traditional processing and fresh processing.</p><p><strong>Results: </strong>The results derived from principal component analysis and heat map analyses underscored significant differences in the content of bioactive compounds between the two processing methods. By applying conditions of VIP > 1.5 and p < 0.05, a total of 38 differential compounds were identified through t tests, and the transformation mechanisms of select compounds were illustrated.</p><p><strong>Conclusion: </strong>The adoption of fresh processing techniques not only improved processing efficiency but also significantly enhanced the preservation of bioactive compounds within licorice. 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引用次数: 0
摘要
简介甘草(Glycyrrhiza uralensis Fisch.的干燥根茎)在中药领域的各种配方中占有重要地位。甘草的传统加工方法有碍质量保证,因此促使中药研究人员关注新鲜加工方法,以提高加工效率和质量:本研究旨在确定甘草在传统加工方法和新鲜加工方法中的差异化合物,为甘草的新鲜加工和进一步研究其加工机理提供科学依据:方法:采用超高效液相色谱-四极杆飞行时间串联质谱结合多元统计分析的方法,对传统加工和新鲜加工甘草中的差异化合物进行表征:结果:通过主成分分析和热图分析得出的结果表明,两种加工方法的生物活性化合物含量存在显著差异。在 VIP > 1.5 和 p 的条件下得出结论:采用新鲜加工技术不仅能提高加工效率,还能显著提高甘草中生物活性化合物的保存率。这项研究建立了一种快速高效的分析方法,用于鉴别不同加工甘草产品中的差异化合物。
Effects of different post-harvest processing methods on changes in the active ingredients of licorice based on LC-MS and plant metabolomics.
Introduction: Licorice, the dried roots and rhizomes of the Glycyrrhiza uralensis Fisch., holds a prominent status in various formulations within the realm of Chinese medicinal practices. The traditional processing methods of licorice hinder quality assurance, thus prompting Chinese medicine researchers to focus on the fresh processing methods to enhancing processing efficiency and quality.
Objective: This study aimed to identify the differential compounds of licorice between traditional and fresh processing methods and provide a scientific basis for the fresh processing of licorice and for further research on the processing mechanism.
Methodology: A methodology integrating ultra-performance liquid chromatography with quadrupole-time-of-flight tandem mass spectrometry combined with multivariate statistical analysis was employed to characterize the differential compounds present in licorice between traditional processing and fresh processing.
Results: The results derived from principal component analysis and heat map analyses underscored significant differences in the content of bioactive compounds between the two processing methods. By applying conditions of VIP > 1.5 and p < 0.05, a total of 38 differential compounds were identified through t tests, and the transformation mechanisms of select compounds were illustrated.
Conclusion: The adoption of fresh processing techniques not only improved processing efficiency but also significantly enhanced the preservation of bioactive compounds within licorice. This research has established a rapid and efficient analytical method for the identification of differential compounds present in differently processed licorice products.
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.