Heilongjiang Academy of Chinese Medicine Science, Institute of Chinese Materia Medica, Harbin, Heilongjiang, China.
Biomed Chromatogr. 2024 May;38(5):e5842. doi: 10.1002/bmc.5842. Epub 2024 Feb 14.
To find the chemical markers of wine-processed Salvia miltiorrhiza (WSM), 76 constituents, including diterpenoid quinones and phenolic acids in Salvia miltiorrhiza (SM) and WSM, were profiled using ultrahigh-performance liquid chromatography-quadrupole-time-of-flight-tandem mass spectrometry (UPLC-Q-TOF-MS/MS) in positive- and the negative-ion modes. Thirty compounds were screened out as candidate differential components using chemometrics analysis, and the concentration of most compounds increased after processing with wine. Seven compounds, namely tanshinone IIA, magnesium lithospermate B, salvianolic acid G, cryptotanshinone, isocryptotanshinone, salvianolic acid B, and rosmarinic acid, were selected as chemical markers of WSM using variable importance of the project. This study revealed the chemical markers of WSM and confirmed that WSM can improve the extraction and solubility effect of chemical constituents.
为了寻找酒炙丹参的化学标志物，采用超高效液相色谱-四极杆飞行时间串联质谱（UPLC-Q-TOF-MS/MS）在正、负离子模式下对丹参和酒炙丹参中的 76 种成分，包括二萜醌类和酚酸类成分进行了分析。应用化学计量学分析筛选出 30 种候选差异成分，其中大部分化合物经酒炙后含量增加。选择丹参酮 IIA、镁 lithospermate B、丹酚酸 G、隐丹参酮、异隐丹参酮、丹酚酸 B 和迷迭香酸 7 种化合物作为酒炙丹参的化学标志物，应用项目重要性变量分析（Variable importance of the project，VIP）进行验证。本研究揭示了酒炙丹参的化学标志物，并证实酒炙可以提高化学成分的提取和溶解效果。
