Identifying chemical markers in wine‐processed Salvia miltiorrhiza using ultrahigh‐performance liquid chromatography‐quadrupole‐time‐of‐flight‐tandem mass spectrometry

Abstract

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.