Profiling and analysis of multiple compounds in rhubarb decoction after processing by wine steaming using UHPLC–Q‐TOF‐MS coupled with multiple statistical strategies. Issue 15 (12th July 2016)

• Record Type: Journal Article
• Authors: Zhu, Tingting; Liu, Xiao; Wang, Xiaoli; Cao, Gang; Qin, Kunming; Pei, Ke; Zhu, Hui; Cai, Hao; Niu, Minjie; Cai, Baochang
• Is Part Of: Journal of separation science. Volume 39:Issue 15(2016)
• Page Start: 3081
• Page End: 3090
• Publication Date: 2016-07-12
• Subjects: Principal component analysis -- Rhubarb -- Traditional Chinese medicine -- t‐test; Separation (Technology) -- Periodicals; Chromatographic analysis -- Periodicals; 543.089
• DOI: 10.1002/jssc.201600256
• Languages: English
• ISSNs: 1615-9306

Abstract

Abstract : Rhubarb is one of the most popular traditional Chinese medicines and has been used for thousands of years in many Asian countries. Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine until it turned black in appearance both inside and outside. After processing, the therapeutic effects of prepared rhubarb change a lot. To find out the exact compound changes of the chemical profile in a decoction of rhubarb after processing and to clarify the material basis of the changed therapeutic effects, an ultra‐high performance liquid chromatography with quadrupole time‐of‐flight mass spectrometry method coupled with automated data analysis software and statistical strategy was developed. As a result, 63 peaks in raw rhubarb and 54 peaks in prepared rhubarb were detected, and a total of 45 chemical compounds were identified. The analysis data were subjected to a principle component analysis and a t ‐test. Based on the results, 16 peaks were found to be the main contributors to the significant difference ( p < 0.05) between raw and prepared rhubarb. Compared with raw rhubarb, the content of 15 components in prepared rhubarb was lower, while only rhein (1, 8‐dihydroxy‐3‐carboxy anthraquinone) showed a higher intensity.