Liu Xiaokang, Guo Yunlong, Cai Guangzhi, Gong Jiyu, Wang Yang, Liu Shuying
School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, China.
Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China.
Nat Prod Res. 2022 Jul;36(13):3464-3468. doi: 10.1080/14786419.2020.1858416. Epub 2020 Dec 9.
An ultra-high performance liquid chromatography coupled with quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap/MS)-based metabolomics method was applied to investigate the chemome diversity of (SF) and its processed products, including vinegar-processed Schisandra (VS), wine-processed Schisandra (WS), and honey-processed Schisandra (HS). A clear classification among four Schisandra products was observed in the score plot of the partial least-squares discriminant analysis (PLS-DA) model, then 28 marker compounds were selected and identified. The content of most marker compounds in VS and WS was increased compared with that in SF, and the lowest content was observed in HS, then the high-performance liquid chromatography (HPLC) analysis was performed to confirm the change trends. These results suggested the chemical composition variation occurs in different Schisandra products, and the marker compounds selected in this study will be useful for the quality evaluation of Schisandra products.
采用基于超高效液相色谱-四极杆-轨道阱质谱联用（UHPLC-Q-Orbitrap/MS）的代谢组学方法，研究五味子（SF）及其炮制品醋制五味子（VS）、酒制五味子（WS）和蜜制五味子（HS）的化学组成多样性。在偏最小二乘判别分析（PLS-DA）模型的得分图中，四种五味子制品之间有明显分类，随后筛选并鉴定出28种标志物化合物。与SF相比，VS和WS中大多数标志物化合物的含量增加，HS中含量最低，进而进行高效液相色谱（HPLC）分析以确认变化趋势。这些结果表明不同五味子制品中化学成分发生了变化，本研究筛选出的标志物化合物将有助于五味子制品的质量评价。
