Quality assessment of crude and processed Leonuri Fructus by chemical and color analysis combined with chemometric method

Liu, Xindan; Yan, Donghui; Deng, Xian-mei; Zhao, Bin; Xue, Xingyang; Wang, Shumei; Zhang, Ying; Meng, Jingru

doi:10.1016/j.chmed.2018.07.006

Cited by 12 publications

(18 citation statements)

References 4 publications

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“…For instance, Xu et al [ 15 ] successfully applied intelligent sensory technology and chromatographic analysis technology in the identification of Semen arecae and its processed products. The researchers measured the color values of crude and processed Leonuri fructus using the intelligent sensor technology of a colorimeter to assess their quality [ 16 ]. The analysis of the sensory index of Chinese herbal decoction pieces followed by a correlation analysis of the appearance and internal chemical composition of the decoction pieces can better reveal the correlation between the appearance and internal quality of the decoction pieces.…”

Section: Discussionmentioning

confidence: 99%

A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions

et al. 2022

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The intrinsic chemical components and sensory characteristics of Gardeniae fructus Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs.

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Section: Discussionmentioning

confidence: 99%

A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions

et al. 2022

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“…The color of CMMs is an important parameter to evaluate the processing degree. Modern analytical methods have validated that there is a close correlation between marker components and the color of CMMs [24,32].…”

Section: Color Analysismentioning

confidence: 99%

Colorimetric Parameters Correlated with the Variation in the Marker Constituent Contents During the Stir-fry Processing of Schizonepetae Spica

Liu

Zhang

et al. 2022

Food Anal. Methods

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Background: Color is an important method of authentication to evaluate the degree of Chinese medicinal material (CMM) processing. This traditional color description used for identi cation needs to be con rmed by modern scienti c analysis. Schizonepetae Spica (SS), the dried spike of Schizonepeta tenuifolia Briq., is a traditional Chinese medicinal herb. Raw SS has the actions of dispelling the common cold and fever. Schizonepetae Spica Carbonisata (SSC; raw SS processed by stir-frying until the surface becomes blackishbrown and the interior turns dark yellow) has particularly strong e cacy in arresting bleeding from bloody stool and metrorrhagia.Methods: In this paper, a high-performance liquid chromatography-diode array detector method and colorimetry were employed to determine 6 nonvolatile marker constituents and the color parameters (L * , a * and b * ) of SS during stir-fry processing, respectively.Results: According to Pearson correlation analysis, L * , a * and b * showed signi cant correlations with the levels of luteolin-7-O-β-D-glucoside, apigenin-7-O-β-D-glucoside, hesperidin and rosmarinic acid, while a * was signi cantly correlated with the amounts of luteolin and apigenin. The corresponding regression models were good ts for the color parameters as respective functions of the 6 marker constituents according to enter multiple linear regression and third-order polynomial curve tting methods (adjusted R 2 > 0.800). Conclusion: Surrogate prediction of marker compounds using color parameters provides a valuable and cost-saving tool for rapid or online monitoring of the processing degree of SS. Raw SS and SSC could be determined based on the color parameters and 6 marker constituent contents for a comprehensive quality evaluation for the rst time. This paper provides scienti c data to validate the relationships between color features and quality during the processing of SS.

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“…Furthermore, quality marker study in TCMs is a tendency for the interpretation of its underlying pharmacology and mechanism. The selection of quality markers in various batches or manufacturers could be realized by different powerful chemometrics, such as principal component analysis (PCA) and hierarchical cluster analysis (HCA) [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Chemical profiling of Honghua Xiaoyao tablet and simultaneous determination of its quality markers by liquid chromatography–tandem mass spectrometry combined with chemometrics methods

Zhang

et al. 2020

J of Separation Science

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Discovering marker components of traditional Chinese medicine formulas is challenging because of the hundreds of components they inherently contain. This study first proposed a reliable and validated method for the comprehensive profiling of chemical constituents in Honghua Xiaoyao tablet by using high-performance liquid chromatography coupled with mass spectrometry. After searching within the in-house library, a total of 55 constituents were unambiguously characterized or tentatively identified through reference standards and by comparing mass spectrometry data with literature values. Quantitative analysis of 14 compounds, which were selected as the quality marker components based on a serum pharmacochemistry study, has been performed by triple-quardrupole mass spectrometry technique. Multiple chemometric methods, including principal components analysis and hierarchical cluster analysis, were subsequently used to analyze the quantitative results, classify samples from three manufacturers, and distinguish the analytical markers. In method validation results, 14 quality marker compounds have shown good linearity (R 2 ≥ 0.9965) with a relative wide concentration range and acceptable recovery at 98.39-102.46%. The proposed approach provides the chemical evidence for revealing the material basis of Honghua Xiaoyao tablet, and establishes a reliable statistical analysis-based strategy of quality marker investigation for controlling its quality.

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Quality assessment of crude and processed Leonuri Fructus by chemical and color analysis combined with chemometric method

Cited by 12 publications

References 4 publications

A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions

A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions

Colorimetric Parameters Correlated with the Variation in the Marker Constituent Contents During the Stir-fry Processing of Schizonepetae Spica

Chemical profiling of Honghua Xiaoyao tablet and simultaneous determination of its quality markers by liquid chromatography–tandem mass spectrometry combined with chemometrics methods

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