Quality evaluation of raw and processed Corni Fructus by UHPLC-QTOF-MS and HPLC coupled with color determination.

Corni Fructus (CF), used for thousands of years in Asia as food and medicine, has different therapeutic effects before and after processing. In the past work, the quality assessment of Corni Fructus focused on the limited chemical compounds and rarely correlated external properties, such as color. The traditional sensory assessment relies partly on human eyes, which is quick but lacks objectivity. On a Shimadzu LC-20AD liquid chromatograph system equipped with a diode-array detector (DAD), we determined six major compounds (gallic acid, 5-hydroxymethyl-2-furaldehyde, morroniside, loganin, sweroside, and cornuside I). The extract was analyzed using ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) after the solid-phase extraction (SPE) step. Totally 58 compounds in raw and processed Corni Fructus were identified in negative and positive ion modes according to tandem mass spectrometry (MS/MS) fragments. Iridoids, carboxylic acids, tannins, flavonoids, triterpenes, fatty acids, saccharides, phospholipids, polysaccharide, amino acid, amide, furan, catechol, aldehyde, fatty alcohol and vitamin were included. A multivariate statistical analysis based on UHPLC-QTOF-MS filtered 17 differential compounds between raw and processed products. The CM-5 colorimeter was applied for digitizing surface and powder color. The contents of gallic acid, morroniside, loganin, cornuside I, and sweroside significantly correlated with color parameters in raw Corni Fructus, particularly adp* and bdp* , but not in processed products, according to Spearman correlation analysis. MS peak area of four compounds in raw products correlated significantly with color parameters Ldp* , adp* , bdp* , Lpd* , apd* , bpd* , respectively, while three compounds in processed products with Lpd* , apd* , bpd* . It revealed the relationship between compounds and color of Corni Fructus and the crucial compounds to color. In this study, we successfully developed a method for comprehensive quality evaluation of Corni Fructus that combines HPLC, UHPLC-QTOF-MS, and color determination.

Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra-fast gas phase electronic nose.

INTRODUCTION: Magnoliae officinalis cortex (MOC), a traditional Chinese medicine, has been used in treating gastrointestinal diseases since ancient time. According to the Chinese Pharmacopoeia, it includes two kinds of decoction pieces, raw and ginger juice processed Magnoliae officinalis cortex (RMOC and GMOC). OBJECTIVE: The aim of this paper was to study the differences between non-volatile and volatile components in RMOC and GMOC. METHODS: The non-volatile components were detected by HPLC fingerprinting coupled with content determination (syringin, magnoflorine, honokiol and magnolol). Meanwhile, their odor information was obtained using a Heracles NEO ultra-fast gas phase electronic nose to conduct radar fingerprint analysis, principal component analysis and discriminant factor analysis, and the volatile components were analyzed qualitatively by the Kovats retention index and the AroChemBase database. RESULTS: The HPLC fingerprints were established and 20 common peaks were found in all chromatograms with similarity values of more than 0.900. The content determination results showed that the contents of syringin and magnoflorine decreased, while the contents of honokiol and magnolol increased in GMOC. By the gas phase electronic nose, the two decoction pieces could be distinguished obviously and 16 possible compounds were identified. Among them, the relative contents of (-)-α-pinene and ß-pinene increased, while ß-phellandrene and (+)-limonene levels decreased. CONCLUSION: The results suggested that honokiol, magnolol, (-)-α-pinene and ß-pinene might be the main substances which could enhance the harmonizing effect on the stomach. Moreover, this paper could lay a foundation for exploring the processing mechanism of MOC and provide a novel method for the research of other traditional Chinese medicine with strong aroma.

Discrimination between Zingiberis Rhizoma Praeparatum and carbonised ginger by colour measurement and fingerprint analysis.

INTRODUCTION: Zingiberis Rhizoma (ZR) has been used as a traditional Chinese herb and culinary food for thousands of years. Its two processed products, Zingiberis Rhizoma Praeparatum (ZRP) and carbonised ginger (CG), possess different therapeutic effects. OBJECTIVES: To establish an objective and comprehensive method to differentiate ZRP from CG and to evaluate their qualities. METHODOLOGY: Colour values of ZRP and CG were tested to establish the colour models by spectrophotometry. Moreover, high-performance liquid chromatography (HPLC) was developed for fingerprint and quantitative analysis, and chemometric approaches were applied to discriminate between ZRP and CG. Finally, Spearman's correlation analysis was performed to investigate the relationship between the colour values and the peak areas of the common chemical compositions. RESULTS: Colour reference ranges of colour parameters and mathematical functions were built to distinguish ZRP from CG. In fingerprint analysis, 26 common peaks were detected in these two processed products, among which 6-gingerol, 8-gingerol, 6-shogaol, 10-gingerol, 8-shogaol and 10-shogaol were identified. Meanwhile, ZRP could be differentiated from CG by chemometrics analysis. In addition, the correlation between colour parameters and common peak areas was found and the contents of 6-gingerol, 8-gingerol, 6-shogaol, 10-gingerol, and 8-shogaol were determined simultaneously. CONCLUSIONS: An objective approach of colour measurement, HPLC fingerprint coupled with chemometrics analysis and quantitative assessment could be applied to discriminate ZRP from CG and evaluate the qualities of ZRP and CG rapidly.