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Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry

BACKGROUND: In traditional Chinese medicine (TCM), raw and processed herbs are used to treat the different diseases. Fructus Arctii, the dried fruits of Arctium lappa l. (Compositae), is widely used in the TCM. Stir-frying is the most common processing method, which might modify the chemical composi...

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Autores principales: Qin, Kunming, Liu, Qidi, Cai, Hao, Cao, Gang, Lu, Tulin, Shen, Baojia, Shu, Yachun, Cai, Baochang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4239736/
https://www.ncbi.nlm.nih.gov/pubmed/25422559
http://dx.doi.org/10.4103/0973-1296.141806
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author Qin, Kunming
Liu, Qidi
Cai, Hao
Cao, Gang
Lu, Tulin
Shen, Baojia
Shu, Yachun
Cai, Baochang
author_facet Qin, Kunming
Liu, Qidi
Cai, Hao
Cao, Gang
Lu, Tulin
Shen, Baojia
Shu, Yachun
Cai, Baochang
author_sort Qin, Kunming
collection PubMed
description BACKGROUND: In traditional Chinese medicine (TCM), raw and processed herbs are used to treat the different diseases. Fructus Arctii, the dried fruits of Arctium lappa l. (Compositae), is widely used in the TCM. Stir-frying is the most common processing method, which might modify the chemical compositions in Fructus Arctii. MATERIALS AND METHODS: To test this hypothesis, we focused on analysis and identification of the main chemical constituents in raw and processed Fructus Arctii (PFA) by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry. RESULTS: The results indicated that there was less arctiin in stir-fried materials than in raw materials. however, there were higher levels of arctigenin in stir-fried materials than in raw materials. CONCLUSION: We suggest that arctiin reduced significantly following the thermal conversion of arctiin to arctigenin. In conclusion, this finding may shed some light on understanding the differences in the therapeutic values of raw versus PFA in TCM.
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spelling pubmed-42397362014-11-24 Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry Qin, Kunming Liu, Qidi Cai, Hao Cao, Gang Lu, Tulin Shen, Baojia Shu, Yachun Cai, Baochang Pharmacogn Mag Original Article BACKGROUND: In traditional Chinese medicine (TCM), raw and processed herbs are used to treat the different diseases. Fructus Arctii, the dried fruits of Arctium lappa l. (Compositae), is widely used in the TCM. Stir-frying is the most common processing method, which might modify the chemical compositions in Fructus Arctii. MATERIALS AND METHODS: To test this hypothesis, we focused on analysis and identification of the main chemical constituents in raw and processed Fructus Arctii (PFA) by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry. RESULTS: The results indicated that there was less arctiin in stir-fried materials than in raw materials. however, there were higher levels of arctigenin in stir-fried materials than in raw materials. CONCLUSION: We suggest that arctiin reduced significantly following the thermal conversion of arctiin to arctigenin. In conclusion, this finding may shed some light on understanding the differences in the therapeutic values of raw versus PFA in TCM. Medknow Publications & Media Pvt Ltd 2014 /pmc/articles/PMC4239736/ /pubmed/25422559 http://dx.doi.org/10.4103/0973-1296.141806 Text en Copyright: © Pharmacognosy Magazine http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Qin, Kunming
Liu, Qidi
Cai, Hao
Cao, Gang
Lu, Tulin
Shen, Baojia
Shu, Yachun
Cai, Baochang
Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title_full Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title_fullStr Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title_full_unstemmed Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title_short Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
title_sort chemical analysis of raw and processed fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4239736/
https://www.ncbi.nlm.nih.gov/pubmed/25422559
http://dx.doi.org/10.4103/0973-1296.141806
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