Effects of boiling duration in processing of White Paeony Root on its overall quality evaluated by ultra-high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics analysis and high performance liquid chromatograp

作     者：KONG Ming XU Jun LIU Huan-Huan XU Jin-Di LI Xiu-Yang LU Min WANG Chun-Ru CHEN Hu-Biao LI Song-Lin KONG Ming;XU Jun;LIU Huan-Huan;XU Jin-Di;LI Xiu-Yang;LU Min;WANG Chun-Ru

作者机构：Department of Pharmaceutical Analysis and Metabolomics Jiangsu Branch of China Academy of Chinese Medical Sciences and Jiangsu Province Academy of Traditional Chinese Medicine Nanjing 210028 China School of Chinese Medicine Hong Kong Baptist University Hong Kong 999077 China 

出 版 物：《Chinese Journal of Natural Medicines》 (中国天然药物（英文版）)

年 卷 期：2017年第15卷第1期

页      面：62-70页

核心收录：

学科分类：0710[理学-生物学] 1007[医学-药学(可授医学、理学学位)] 100704[医学-药物分析学] 1005[医学-中医学] 1002[医学-临床医学] 0703[理学-化学] 10[医学] 

基　　金：supported by a special fund of China State Administration of Traditional Chinese Medicine(No.201307008-2) National High Technology Research and Development Plan of China(863 Plain)(No.2014AA022204) Jiangsu Province Six Talent Project(YY-007) Jiangsu Branch of China Academy of Chinese Medical Science(No.JSBN1301) 

主　　题：白 Paeony 根 沸腾处理 全面质量 主要 bioactive 部件 Metabolomics 

摘      要：Boiling processing is commonly used in post-harvest handling of White Paeony Root(WPR), in order to whiten the herbal materials and preserve the bright color, since such WPR is empirically considered to possess a higher quality. The present study was designed to investigate whether and how the boiling processing affects overall quality of WPR. First, an ultra-high performance liquid chromatography quadrupole/time-of-flight mass spectrometry-based metabolomics approach coupled with multivariate statistical analysis was developed to compare the holistic quality of boiled and un-boiled WPR samples. Second, ten major components in WPR samples boiled for different durations were quantitatively determined using high performance liquid chromatography to further explore the effects of boiling time on the holistic quality of WPR, meanwhile the appearance of the processed herbal materials was observed. The results suggested that the boiling processing conspicuously affected the holistic quality of WPR by simultaneously and inconsistently altering the chemical compositions and that short-time boiling processing between 2 and 10 min could both make the WPR bright-colored and improve the contents of major bioactive components, which were not achieved either without boiling or with prolonged boiling. In conclusion, short-term boiling(2-10 min) is recommended for post-harvest handling of WPR.