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ORIGINAL ARTICLE
Year : 2014  |  Volume : 10  |  Issue : 40  |  Page : 541-546

Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry


1 Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine; Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, China
2 Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, China
3 Research Center of TCM Processing Technology, Zhejiang Chinese Medical University, Hangzhou, China
4 Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine; Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
5 Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine; Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing; Research Center of TCM Processing Technology, Zhejiang Chinese Medical University, Hangzhou, China

Correspondence Address:
Baochang Cai
Number 12, Yongjin Road, Nanjing High Tech Industry Zone, Jiangsu, 210061
China
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/0973-1296.141806

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Background: In traditional Chinese medicine (TCM), raw and processed herbs are used to treat the different diseases. Fructus Arctii, the dried fruits of Arctium lappa l. (Compositae), is widely used in the TCM. Stir-frying is the most common processing method, which might modify the chemical compositions in Fructus Arctii. Materials and Methods: To test this hypothesis, we focused on analysis and identification of the main chemical constituents in raw and processed Fructus Arctii (PFA) by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry. Results: The results indicated that there was less arctiin in stir-fried materials than in raw materials. however, there were higher levels of arctigenin in stir-fried materials than in raw materials. Conclusion: We suggest that arctiin reduced significantly following the thermal conversion of arctiin to arctigenin. In conclusion, this finding may shed some light on understanding the differences in the therapeutic values of raw versus PFA in TCM.


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