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Wang R, Rao C, Liu Q, Liu X. Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light. Foods 2023; 12:4392. [PMID: 38137195 PMCID: PMC10743192 DOI: 10.3390/foods12244392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Zanthoxylum oleoresin, a concentrated extract derived from Zanthoxylum bungeanum, is rich in non-volatile, intensely flavorful substances and amide compounds, such as hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The production process of Zanthoxylum oleoresin remains unstandardized, and there is still a lack of research on the precise classification and quantification of its key chemical constituents, as well as the stability of these compounds when produced using different extraction methods. This study utilized preparative liquid chromatography to extract and purify amide compounds from Zanthoxylum oleoresin, successfully isolating three sanshools: hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool. The stability of three these sanshools under UVB irradiation in different solvents was explored in UVB-simulated sunlight conditions to investigate the degradation or transformation mechanism of Zanthoxylum alkylamides under UVB irradiation. The findings indicate a rapid decrease in the hydroxy-α-sanshool content under UVB ultraviolet light, aligning with the second-order kinetics. This study revealed alterations in the contents of hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-ε-sanshool and the formation of a new compound following exposure to UVB light. This new compound, along with the three sanshools, possesses a uniform m/z 264 and shares similar chemical structures. Further analysis also uncovered that these compounds are capable of undergoing isomerization reactions under UVB irradiation. This demonstrates that UVB irradiation of certain intensities can modify the concentrations and chemical structures of these Zanthoxylum alkylamides. These insights offer crucial guidance for future studies on the processing and preservation of Zanthoxylum alkylamides and their derivatives.
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Affiliation(s)
- Rui Wang
- College of Food Science, Southwest University, Chongqing 400715, China
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- Collaborative Innovation Center for Child Nutrition and Health Development, Chongqing University of Education, Chongqing 400067, China
| | - Chaolong Rao
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Qiuyan Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China
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2
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Nguyen MH, Ha DL, Do BM, Chau NTN, Tran TH, Le NTH, Le MT. RP-HPLC-Based Flavonoid Profiling Accompanied with Multivariate Analysis: An Efficient Approach for Quality Assessment of Houttuynia cordata Thunb Leaves and Their Commercial Products. Molecules 2023; 28:6378. [PMID: 37687204 PMCID: PMC10489801 DOI: 10.3390/molecules28176378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/20/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Chemical profiling for quality monitoring and evaluation of medicinal plants is gaining attention. This study aims to develop an HPLC method followed by multivariate analysis to obtain HPLC profiles of five specific flavonoids, including rutin (1), hyperin (2), isoquercitrin (3), quercitrin (4), and quercetin (5) from Houttuynia cordata leaves and powder products and assess the quality of H. cordata samples. Eventually, we successfully established HPLC-based flavonoid profiles and quantified the contents of 32 H. cordata fresh leave samples and four powder products. The study also quantified the contents of those five essential flavonoids using an optimized RP-HPLC method. Peak areas of samples were then investigated with principal component analysis (PCA) and hierarchical cluster analysis (HCA) to evaluate the similarity and variance. Principal components in PCA strongly influenced by hyperin and quercetin showed that the samples were clustered into subgroups, demonstrating H. cordata samples' quality. The results of HCA showed the similarity and divided the samples into seven subgroups. In conclusion, we have successfully developed a practical methodology that combined the HPLC-based flavonoid profiling and multivariate analysis for the quantification and quality control of H. cordata samples from fresh leaves and powder products. For further studies, we will consider various environmental factors, including climate and soil factors, to investigate their effects on the flavonoid contents of H. cordata.
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Affiliation(s)
- Minh Hien Nguyen
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Dieu Ly Ha
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Binh Minh Do
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Trong Nghia Chau
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Thi Huong Tran
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Nguyen Thien Han Le
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
| | - Minh Tri Le
- School of Medicine, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam; (D.L.H.); (B.M.D.); (N.T.N.C.); (T.H.T.); (N.T.H.L.)
- Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City 700000, Vietnam
- Faculty of Pharmacy, University of Medicine and Pharmacy of Ho Chi Minh City, Dinh Tien Hoang Street, Ben Nghe Ward, 1 District, Ho Chi Minh City 700000, Vietnam
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Liu J, Wan J, Zhang Y, Hou X, Shen G, Li S, Luo Q, Li Q, Zhou M, Liu X, Wen C, Zhu X, Zhang Z. The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper ( Zanthoxylum armatum DC.) in Southwest China. Food Chem X 2023; 18:100721. [PMID: 37397205 PMCID: PMC10314138 DOI: 10.1016/j.fochx.2023.100721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 05/15/2023] [Accepted: 05/19/2023] [Indexed: 07/04/2023] Open
Abstract
In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y = 0.2943Y1 + 0.2387Y2 + 0.1896Y3 + 0.1679Y4 + 0.1094Y5. On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of Z. armatum in Southwest China. This work provided an important theory and practice reference for Z. armatum quality evaluation and in-depth product development.
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Affiliation(s)
- Jiahui Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Junzhe Wan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yu Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingye Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xingyan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Chenggang Wen
- Yaomazi Food Co., Ltd., Mei’shan, Sichuan 620300, China
| | - Xiang Zhu
- Yaomazi Food Co., Ltd., Mei’shan, Sichuan 620300, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
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Zhou G, Dai Y, Ge D, Yang J, Fu Q, Jin Y, Liang X. Comprehensive HPLC fingerprint analysis based on a two-step extraction method for quality evaluation of Perilla frutescens (L.) Britt. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:1888-1895. [PMID: 36988039 DOI: 10.1039/d3ay00172e] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Abundant chemical components are key to ensure the evaluation accuracy of fingerprint analysis of traditional Chinese medicines (TCMs). A two-step extraction method combining supercritical fluid extraction (SFE) and water ultrasonic extraction was established for the quality evaluation of Perilla frutescens (L.) Britt. Weakly polar components were extracted under optimal SFE conditions (15% co-solvent (EtOH : n-hexane = 1 : 14, (v/v)), 40 °C, 250 bar, and 30 min), and polar components were subsequently extracted by an ultrasonic step (100% water as solvent, 40 °C, and 45 min). Then, HPLC methods were established, which were validated to be accurate, stable, and reliable. In this work, 25 batches of samples were evaluated and the data were analysed by similarity analysis (SA) and hierarchical cluster analysis (HCA). The similarity values of SFE extracts and aqueous extracts were respectively 0.616-0.999, and 0.252-0.997, proving the importance of the extraction method for the accuracy of the subsequent fingerprint analysis results. For the HCA, 25 samples were divided into two categories (leaves and stems), among which four batches of leaves with less similarity were considered as stems, indicating that quality differences of P. frutescens depending on medicinal parts and origin exist. The two-step extraction method developed in this work has been proved to be suitable for the quality evaluation of TCMs with complex compositions.
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Affiliation(s)
- Guanghao Zhou
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Yingping Dai
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Dandan Ge
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Jie Yang
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Qing Fu
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Yu Jin
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Xinmiao Liang
- Engineering Research Center of Pharmaceutical Process Chemistry, Ministry of Education, School of Pharmacy, East China University of Science and Technology, Shanghai 200237, PR China.
- Key Lab of Separation Science for Analytical Chemistry, Key Lab of Natural Medicine, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China
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5
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Liu S, Guo S, Hou Y, Zhang S, Bai L, Ho C, Yu L, Yao L, Zhao B, Bai N. Chemical fingerprinting and multivariate analysis of Paeonia ostii leaves based on HPLC-DAD and UPLC-ESI-Q/TOF-MS/MS. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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6
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Gu X, Zhu S, Du H, Bai C, Duan X, Li Y, Hu K. Comprehensive multi-component analysis for authentication and differentiation of 6 Dendrobium species by 2D NMR-based metabolomic profiling. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Gao FY, Chen HY, Luo YS, Chen JK, Yan L, Zhu JB, Fan GR, Zhou TT. "Q-markers targeted screening" strategy for comprehensive qualitative and quantitative analysis in fingerprints of Angelica dahurica with chemometric methods. Food Chem X 2021; 12:100162. [PMID: 34825171 PMCID: PMC8604777 DOI: 10.1016/j.fochx.2021.100162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/29/2021] [Accepted: 11/12/2021] [Indexed: 11/30/2022] Open
Abstract
Angelica dahurica is a famous functional food and herb. To guarantee quality of A. dahurica, a strategy “Q-markers targeted screening” was successfully developed by sufficient extraction of compounds and the targeted screening of qualitative and quantitative markers calculated through chemometric methods based fingerprints. Accelerated solvent extraction was selected due to its prominent advantages exhibiting the maximum extraction yields and varieties of compounds and especially excellent reproducibility (RSD < 1). After extraction, the fingerprints of A. dahuricae samples were established. For the preliminary herb authenticity, the targeted screening of 23 quantitative markers were performed by similarity analysis and hierarchical cluster analysis based on the fingerprints, which were identified by liquid chromatography tandem mass spectrometry (LC-MS). Subsequently, for further quality control, the targeted screening of nine quantitative markers were done by similarity analysis & linear discriminant analysis, which were determined by LC. Lastly, the strategy was successfully applied to quality assessment of A. dahurica samples.
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Key Words
- ANOVA, analysis of variance
- ASE, accelerated solvent extraction
- Accelerated solvent extraction
- Angelica dahurica
- BBD, Box-Bohnken Design
- CID, collision-induced-dissociation
- Chemometric analysis
- HCA, hierarchical cluster analysis
- HPLC-PDA-ESI-ITMSn, high performance liquid chromatography-photo diode array-electrospray ionization ion trap mass spectrometry
- HRE, heated reflux extraction
- IS, internal standard
- LDA, linear discriminant analysis
- LOD, limits of detection
- LOQ, limits of quantification
- Liquid chromatography tandem mass spectrometry
- MAE, microwave-assisted extraction
- Q-markers targeted screening
- Qualitative markers
- Quantitative markers
- RSD, relative standard deviation
- RSM, response surface methodology
- S/N, signal-to-noise ratios
- SA, similarity analysis
- TOF, time of fight
- UAME, ultrasonic-assisted microwave extraction
- UE, ultrasonic extraction
- UV, ultra violet
- bergapten (PubChem CID: 2355)
- estazolam (PubChem CID: 3261)
- hydrate oxypeucedanin (PubChem CID: 17536)
- imperatorin (PubChem CID: 10212)
- isoimperatorin (PubChem CID: 68081)
- oxypeucedanin (PubChem CID: 160544)
- phellopterin (PubChem CID: 98608)
- prangenin hydrate (PubChem CID: 129710912)
- xanthotoxin (PubChem CID: 4114)
- xanthotoxol (PubChem CID: 65090)
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Affiliation(s)
- Fang-Yuan Gao
- Department of Health Toxicology, Faculty of Naval Medicine, Second Military Medical University, No. 800 Xiangyin Road, Shanghai 200433, China
| | - Hai-Yan Chen
- Department of Endocrinology, Changzheng Hospital, Second Military Medical University, No. 415 Fengyang Road, Shanghai 200003, China
| | - Yu-Sha Luo
- Department of Pharmaceutical Analysis, School of Pharmacy, Second Military Medical University, No. 325 Guohe Road, Shanghai 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, No. 325 Guohe Road, Shanghai 200433, China
| | - Ji-Kuai Chen
- Department of Health Toxicology, Faculty of Naval Medicine, Second Military Medical University, No. 800 Xiangyin Road, Shanghai 200433, China
| | - Lang Yan
- Department of Health Toxicology, Faculty of Naval Medicine, Second Military Medical University, No. 800 Xiangyin Road, Shanghai 200433, China
| | - Jiang-Bo Zhu
- Department of Health Toxicology, Faculty of Naval Medicine, Second Military Medical University, No. 800 Xiangyin Road, Shanghai 200433, China
| | - Guo-Rong Fan
- Department of Clinical Pharmacy, Shanghai General Hospital, School of Medicine, Shanghai Jiaotong University, No. 100 Haining Road, Shanghai 200025, China.,School of Medicine, Tongji University, No. 1239 Siping Road, Shanghai 200092, China
| | - Ting-Ting Zhou
- Department of Pharmaceutical Analysis, School of Pharmacy, Second Military Medical University, No. 325 Guohe Road, Shanghai 200433, China.,Shanghai Key Laboratory for Pharmaceutical Metabolite Research, School of Pharmacy, Second Military Medical University, No. 325 Guohe Road, Shanghai 200433, China
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Luo J, Ke J, Hou X, Li S, Luo Q, Wu H, Shen G, Zhang Z. Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review. Food Chem 2021; 373:131454. [PMID: 34731789 DOI: 10.1016/j.foodchem.2021.131454] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 08/17/2021] [Accepted: 10/20/2021] [Indexed: 12/20/2022]
Abstract
Chinese prickly ash is known for producing a typical pungent sensation in Sichuan Cuisine. Accumulating evidence suggest a series of health benefits and pharmacological effects associated with prickly ash. Therefore, a systematic analysis of the composition, structural properties, detection, and flavor mechanism of numbing substances is highly necessitated to address their future application. Sanshool-based unsaturated amides are the primary cause of tingling. The numbing substances have poor stability and are prone to oxidation and decomposition reactions due to their highly unsaturated conjugated diene structures. Pungent sensations evoked by different sanshools are distinct, which is attributed to different mechanisms of interaction with membrane ion channels (TRPV1, TRPA1, and KCNK). In this paper, the composition, structural properties (such as isomerization, oxidation), detection, and flavor mechanism of numbing substances of prickly ash were summarized. The prospective application and future research direction of numbing substances in the prickly ash industry were also proposed.
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Affiliation(s)
- Jingjing Luo
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jingxuan Ke
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xiaoyan Hou
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hejun Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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Volatile Oil Profile of Prickly Ash ( Zanthoxylum) Pericarps from Different Locations in China. Foods 2021; 10:foods10102386. [PMID: 34681436 PMCID: PMC8535335 DOI: 10.3390/foods10102386] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/29/2021] [Accepted: 10/02/2021] [Indexed: 11/18/2022] Open
Abstract
Volatile oils of prickly ash (Zanthoxylum) pericarps have various potential biological functions with considerable relevance to food, pharmacological, and industrial applications. The volatile profile of oils extracted from prickly ash pericarps obtained from 72 plantations in China was determined by gas chromatography and mass spectrometry. Several chemometric analyses were used to better understand the volatile oil profile differences among different pericarps and to determine the key factors that affected geographical variations in the main volatile constituents of oils. A total of 47 constituents were detected with D-limonene, alfa-myrcene, and linalool as the most abundant. The volatile profile of pericarp oils was significantly affected by prickly ash species and some environmental factors, and the key factors that affected volatile profile variations for different prickly ash species were diverse. Chemometric analyses based on the volatile oil profile could properly distinguish Z. armatum pericarps from other pericarps. This study provides comprehensive information on the volatile oil profile of pericarps from different prickly ash species and different plantations, and it can be beneficial to a system for evaluating of pericarp quality. Moreover, this study speculates on the key environmental factors that cause volatile oil variations for each species, and can help to obtain better prickly ash pericarp volatile oils by improving the cultivated environments.
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Wang X, Wei X, Tang Q, Huang WZ, Teng Y, Liao Z, Tan X, Mao X. Chemometric analysis and quantitative determination of Fici Microcarpae Folium from different geographical regions by HPLC-DAD. J LIQ CHROMATOGR R T 2021. [DOI: 10.1080/10826076.2021.1943670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xinyu Wang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - Xiaohan Wei
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | - Qingfa Tang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | | | - Yunxia Teng
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - Zhizhong Liao
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
| | - XiaoMei Tan
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics, Guangzhou, China
- Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology, Guangzhou, China
| | - Xin Mao
- Guangdong Luofushan Sinopharm Co., Ltd., Huizhou, China
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Alkylamide Profiling of Pericarps Coupled with Chemometric Analysis to Distinguish Prickly Ash Pericarps. Foods 2021; 10:foods10040866. [PMID: 33921089 PMCID: PMC8071439 DOI: 10.3390/foods10040866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/17/2023] Open
Abstract
Because of extensive cultivation areas, various cultivars, nonstandard naming notations, and morphology similarity among relative cultivars, adulteration and associated business fraud may happen in the marketplaces of prickly ash pericarps due to higher financial gain and high-frequency trading. This study presents variations in the chemical components and contents of different prickly ash species from different plantations. Alkylamide profiling of pericarps derived from Zanthoxylum armatum, Z. bungeanum, and some relative Zanthoxylum species from 72 plantations across China were tested using ultra-performance liquid chromatography. Then, several chemometrics were applied to classify the prickly ash pericarps to reveal potential indicators that distinguish prickly ash pericarps and to identify the key factors that affect pericarp alkylamide profiling. The dominating alkylamides in the prickly ash pericarps were Z. piperitum (ZP)-amide C (0–20.64 mg/g) and ZP-amide D (0–30.43 mg/g). Alkylamide profiling of prickly ash pericarps varied significantly across species and geographical variations. ZP-amide D in prickly ash pericarps was identified as a potential indicator to distinguish prickly ash species. Longitude and aluminum content in soils were identified as key factors that affected alkylamide profiling of prickly ash pericarps. This study provides a useful tool to classify prickly ash species based on pericarp alkylamide profiling and to determine the key influence factors on pericarp alkylamide variations.
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Zhang Y, Wu M, Xi J, Pan C, Xu Z, Xia W, Zhang W. Multiple-fingerprint analysis of Poria cocos polysaccharide by HPLC combined with chemometrics methods. J Pharm Biomed Anal 2021; 198:114012. [PMID: 33713882 DOI: 10.1016/j.jpba.2021.114012] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 01/02/2023]
Abstract
In this study, the multiple fingerprints, which were integrated with HPGFC-ELSD (high performance gel filtration chromatography - evaporative light scattering detector) fingerprint, PMP-HPLC-DAD (1-phenyl-3-methyl-5-pyrazolone-high performance liquid chromatography - diode array detector) fingerprint of complete acid hydrolysates and HILIC-HPLC-ELSD (hydrophilic interaction - high performance liquid chromatography - evaporative light scattering detector) fingerprint of enzyme hydrolysates, were established to evaluate the quality of polysaccharides from Poria cocos (PCPs). The similarity evaluation showed that 16 batches of PCPs from different origins had high similarity in structural characteristics based on the multiple fingerprints. The chromatographic data of multiple fingerprints of PCPs were fused, processed and analyzed by chemometric methods including HCA (hierarchical cluster analysis), PCA (principal component analysis) and PLS-DA (partial least squares discriminant analysis). The 16 batches of PCPs were divided into 3 categories in PCA, indicating a certain relationship between the structural characteristics and the origins. PLS-DA analysis indicated that Man, Glc, Gal, Fuc, the components with m/z of 2.22 × 104∼1.53 × 104 Da and 3.46 × 103∼2.69 × 103 Da, oligosaccharides with DPs of 6 and 7, respectively, could be regarded as potential chemical markers for the classification of PCPs from different origins. According to the multiple fingerprints and chemometric analysis, the two commercial samples were proved to be adulterants.
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Affiliation(s)
- Yilin Zhang
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Mengqi Wu
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Jingrui Xi
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Chen Pan
- Shanghai Institute for Food and Drug Control, National Medical Products Administration Key Laboratory for Monitoring and Evaluation of Cosmetics, Shanghai, 201203, China
| | - Zhizhen Xu
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Wei Xia
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Wenqing Zhang
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China.
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