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

    Kunming Qin2,3, Qidi Liu2,3, Hao Cai2★, Gang Cao4, Tulin Lu2, Baojia Shen2, Yachun Shu2,5, Baochang Cai2,3,4★ Corresponding author

    1. 1Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, China.
    2. 2Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, China.
    3. 3Research Center of TCM Processing Technology, Zhejiang Chinese Medical University, Hangzhou, China.
    4. 4Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, People’s Republic of, China.

    CORRESPONDENCE

    Hao Cai

    Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, China.

    bccai@126.com

    Received: 22-01-2013; Revised: 13-03-2013.

    Volume 10, Issue 40 · pp. 541–546 · PUBLISHED 26 September 2014 · DOI: 10.4103/0973-1296.141806

    View on Pharmacogn. Mag. original site ↗

    ABSTRACT

    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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      Qin, K., Liu, Q., Cai, H., Cao, G., Lu, T., Shen, B., Shu, Y., & Cai, B. (2014). Chemical analysis of raw and processed Fructus arctii by high‑performance liquid chromatography/diode array detection‑electrospray ionization‑mass spectrometry. Pharmacognosy Magazine, 10(40), 541–546. https://doi.org/10.4103/0973-1296.141806