目的 采用超高效液相色谱法结合四极杆飞行时间质谱法技术（UPLC-Q-TOF/MS）与分子网络相结合的方法对黄芪及其蜜炙品成分进行分析，比较黄芪蜜炙前后主要成分含量变化。 方法 制备黄芪、炙黄芪水提物，采用UPLC-Q-TOF/MS检测其成分，采用全球天然产物分子网络分析平台（GNPS）进行分析鉴定，使用Cytoscape 3.9.1软件对生成的分子网络进行可视化分析。通过Masslynx 4.2软件根据化合物的二级碎片信息对化合物进行鉴别，分析黄芪炮制前后成分含量变化。 结果 从黄芪及其蜜炙品中鉴定出47个黄酮类和34个三萜皂苷类化合物，其中约87%黄酮类成分和82%皂苷类成分在蜜炙后含量下降。 结论 通过液质联用结合分子网络的方法可快速解析黄芪蜜炙前后的成分变化，黄芪经蜜炙后部分黄酮及皂苷类成分发生了水解反应，可能是炮制增效的物质变化基础。 Objective To analyse the composition of Astragali Radix and its honey-processed products through a combination of UPLC-Q-TOF/MS and molecular network To compare the changes in the main components of Astragali Radix before and after honey-frying. Methods The aqueous extracts of Astragali Radix before and after honey-frying were prepared, and the compositions were detected by UPLC-Q-TOF/MS, analyzed and identified by the Global Natural Products Molecular Network Analysis Platform (GNPS). The generated molecular networks were visualized and analyzed using Cytoscape 3.9.1 software. The compounds were identified by Masslynx 4.2 software based on the secondary fragmentation information of the compounds, and the changes in the content of the components before and after the processing of Astragali Radix were analysed. Results 47 flavonoids and 34 triterpenoid saponins were presumably identified from Astragali Radix and its honey-frying products using the above analytical methods, with about 87% of the flavonoids and about 82% of the saponins decreasing in content after honey-frying. Conclusions The compositional changes of Astragali Radix before and after honey-frying are rapidly resolved and visualised by liquid-quantity coupling combined with molecular network. It is found that some of the flavonoids and saponins components of Astragali Radix underwent hydrolysis after honey-frying and it may be the material change basis for processing efficiency enhancement.
Study on the compositional changes in Astragali Radix before and after honey-frying based on UPLC-Q-TOF/MS and molecular network
Objective To analyse the composition of Astragali Radix and its honey-processed products through a combination of UPLC-Q-TOF/MS and molecular network To compare the changes in the main components of Astragali Radix before and after honey-frying. Methods The aqueous extracts of Astragali Radix before and after honey-frying were prepared, and the compositions were detected by UPLC-Q-TOF/MS, analyzed and identified by the Global Natural Products Molecular Network Analysis Platform (GNPS). The generated molecular networks were visualized and analyzed using Cytoscape 3.9.1 software. The compounds were identified by Masslynx 4.2 software based on the secondary fragmentation information of the compounds, and the changes in the content of the components before and after the processing of Astragali Radix were analysed. Results 47 flavonoids and 34 triterpenoid saponins were presumably identified from Astragali Radix and its honey-frying products using the above analytical methods, with about 87% of the flavonoids and about 82% of the saponins decreasing in content after honey-frying. Conclusions The compositional changes of Astragali Radix before and after honey-frying are rapidly resolved and visualised by liquid-quantity coupling combined with molecular network. It is found that some of the flavonoids and saponins components of Astragali Radix underwent hydrolysis after honey-frying and it may be the material change basis for processing efficiency enhancement.
万方数据
