Study on material basis of increasing efficacy of wine-fried Cistanches Herba by UPLC-Q-TOF/MS / 中草药

ABSTRACT

Objective: Cistanche Herba was studied to explain the differences of the material basis before and after wine-fried processing, and to approach the scientific connotation for wine-fried Cistanches Herba with the functions of warming and tonifying kidney-Yang and avoiding side effects of slippery bowel diarrhea. Methods: The chemical analysis of crude and processed Cistanche Herba was performed by ultra-performance liquid chromatography method (UPLC) coupled with quadrupole time of flight mass spectrometry (Q-TOF/MS). The principal component analysis (PCA) and orthogonal partial least squared discriminant analysis (OPLS-DA) were used to distinguish the content variation between crude and processed Cistanche Herba. Results: The material basis for increased efficacy of wine-fried Cistanche Herba was studied for the first time. The contents of echinacoside, acteoside, β-sitosterol, daucosterol, sucrose, and inosine increased. Especially, the contents of echinacoside and acteoside increased significantly. The contents of 8-epiloganic acid, succinic acid, and geniposide decreased in the wine-fried Cistanche Herba. The most obvious chemical markers, such as echinacoside, acteoside, cistanoside A, and geniposide, could be used as index components to distinguish the crude and processed Cistanche Herba. Conclusion: The study is important for the processing principle of the processed Cistanche Herba and provides an important scientific basis for clarifying the effective material basis and avoiding the side effects of the wine-fried Cistanche Herba.