Analysis of the High-Performance Liquid Chromatography Fingerprints and Quantitative Analysis of Multicomponents by Single Marker of Products of Fermented Cordyceps sinensis

Abstract

Fermented Cordyceps sinensis, the succedaneum of Cordyceps sinensis which is extracted and separated from Cordyceps sinensis by artificial fermentation, is commonly used in eastern Asia in clinical treatments due to its health benefit. In this paper, a new strategy for differentiating and comprehensively evaluating the quality of products of fermented Cordyceps sinensis has been established, based on high-performance liquid chromatography (HPLC) fingerprint analysis combined with similar analysis (SA), hierarchical cluster analysis (HCA), and the quantitative analysis of multicomponents by single marker (QAMS). Ten common peaks were collected and analysed using SA, HCA, and QAMS. These methods indicated that 30 fermented Cordyceps sinensis samples could be categorized into two groups by HCA. Five peaks were identified as uracil, uridine, adenine, guanosine, and adenosine, and according to the results from the diode array detector, which can be used to confirm peak purity, the purities of these compounds were greater than 990. Adenosine was chosen as the internal reference substance. The relative correction factors (RCF) between adenosine and the other four nucleosides were calculated and investigated using the QAMS method. Meanwhile, the accuracy of the QAMS method was confirmed by comparing the results of that method with those of an external standard method with cosines of the angles between the groups. No significant difference between the two methods was observed. In conclusion, the method established herein was efficient, successful in identifying the products of fermented Cordyceps sinensis, and scientifically valid to be applicable in the systematic quality control of fermented Cordyceps sinensis products.

Quality control method of sterols in fermented Cordyceps sinensis based on combined fingerprint and quantitative analysis of multicomponents by single marker

“…However, the current standard quality protocols do not completely reflect the quality of Jinshuibao capsules and Jinshuibao tablets. Therefore, the development of a method to control the quality of Jinshuibao products more systematically and effectively is an urgent issue (Chen, Wu, & Guan, 2018). With the continuous improvement of TCM quality requirements, fingerprint has become more and more important for TCM quality control.…”

“…These multivariate statistical methods comprehensively revealed the relationship of chemical components of medicinal materials and their geographical origins and authenticity (Chen, Zhu, & Tang, 2017; Yi et al., 2013), and also achieved the better quality control on medicinal materials and their products (Esteki et al., 2019). However, the fingerprint only reflects the general characteristics of the contents of TCM and serves only as an indicator of their quality, so multicomponent quantitative analysis was developed for application in comprehensive quality control (Chen et al., 2018). The quantitative analysis of multicomponents by single marker (QAMS) method determines the content of multicomponent substances by establishing a relative correction factors (RCFs) between a sample and the content of a reference substance (Jiang, Chen, & Wang, 2016; Stavrianidi, Stekolshchikova, & Porotova, 2017).…”

HPLC determination of massoia lactone in fermented Cordyceps sinensis mycelium Cs‐4 and its anticancer activity in vitro

“…However, due to the special distribution, high price, and excessive exploitation, the usage of C. sinensis has been limited during the past decades (Wang et al., 2014). Therefore, much effort has be focused on the cultivation technology of C. sinensis and the discovery of the alternative substitutes (Chen, Wu, Guan, Jin, & Yang, 2018; Wang et al., 2015; Yao et al., 2014).…”

Application of Near-Infrared Spectroscopy Analysis Technology to Total Nucleosides Quality Control in the Fermented Cordyceps Powder Production Process

“…Fermented Cordyceps powder is made by liquid deep fermentation and processing. Studies have confirmed that the chemical constituents of fermented Cordyceps powder products are similar to those of Cordyceps sinensis , mainly including nucleosides, sterols, polysaccharides, and amino acids, which have anti-inflammatory, antioxidant, and immune regulation pharmacological effects and can be used as sustainable substitutes for Cordyceps sinensis [ 1 – 6 ]. At present, fermented Cordyceps powder preparation products are diverse on the market, including Jinshuibao Capsules, Jinshuibao Tablets, Bailing Capsules, Ningxinbao Capsules, Xinganbao Capsules, etc.…”