Quality Assessment Of Fructus Arctii And Study On Change Rules Of Main Components During Processing

Fructus Arctii is a commonly used traditional Chinese medicine in clinic, which is widely distributed in Jilin, Liaoning, Heilongjiang, Zhejiang province, and so on. At present, lignans such as arctiin and arctigenin were used as marker to control the quality of Fructus Arctii, However, the phenolic acid derivatives such as chlorogenic acid and isochlorogenic acid A, which have many important pharmacological activities, were neglected. Therefore, it is important to set up new multiple indexes quality control meyhods, and set up new quality control standards. Fructus Arctii often need stir-fried before clinical use, but the processing technology is not unified in different areas. There are several different processing methods for Fructus Arctii, and the processing degree make a great difference. What happened during processing? How did the components changed during the processing process? These questions need further study.Based on the above queations, this paper studied the quality control methods of Fructus Arctii, and revealed the change rules of the main components in Fructus Arctii during processing.Based on the former chemical constituent research, this paper studied the ultrasonic extraction technology of Fructus Arctii with orthogonal test and response surface method. The four marker components are chlorogenic acid, isochlorogenic acid A, arctiin and arctigenin, which are main bio active components in Fructus Arctii. The results demonstrated that the optimized extraction technologies with different optimization methods are smiliar. This paper also optimized the reflux extraction technology with orthogonal test, and set up the optimized reflux extraction technology. The research shows that the grinding particle size is the most important factor during extraction, which also demonstrated that "crushing after using" in traditional processing experience is right.After set up the extraction technology, this paper set up quality assessment method including quantitation and qualitation for Fructus Arctii from different locations. During the quantitative study, we determined four main components with HPLC method in 20 batches of Fructus Arctii from different locations. We tentatively set up the quality control standards as: chlorogenic acid: 1.50mg/g, isochlorogenic acid A: 1.00mg/g, arctiin: 50.0mg/g, arctigenin, 5.00mg/g. During the qualitative study, fingerprint technology combined with chemometric methods were used to evaluate the quality of Fructus Arctii, which is suitable to control the quality of Fructus Arctii.This paper studied 15 batches of raw and processed Fructus Arctii including quantitation and qualitation, and the results demonstrated that contents of chlorogenic acid, isochlorogenic acid A, and arctiin decreased, while content of arctigenin increased. Furthermore, we analized the raw and processed Fructus Arctii with fingerprint technology combined with chemometric methods. During the cluster analysis and principle component analysis, the raw samples were clustered into one group, and the processed samples were clustered into another group. However, some unqualified samples were divided into one group. So, this method can be used to control the quality of rew and processed samples. We determined the main components in raw and processed Fructus Arctii water decoction. The results showed that contents of chlorogenic acid, isochlorogenic acid A, and arctiin decreased, while content of arctigenin a bit increased. So, whether processing can promote dissolution need further research. We also analyzed the raw and processed Fructus Arctii with UPLC-QTOF-MS method, and detected 18 components in raw samples, 21 components in processed samples. This indicated that complex chemical reactions may occurred during the processing.We analyzed 7 main components in Fructus Arctii during processing. The results indicated that content of arctiin increased a bit, then dereased significantly, which indicated that arctiin can decompose into arctigenin during processing. Contents of chlorogenic acid and isochlorogenic acid A decreased, and content of caffeic acid increased, which indicated that chlorogenic acid and isochlorogenic acid A decomposed into caffeic acid during processing. Considering the pharmalogical effects of arctigenin and caffeic acid, we tentatively set the quality standard as follows: drug temperature: 160℃, processing time:5-10min. In order to confirm the chemical change rules of the main constituents during processing, we studied the chemical changes of the four main componens during single-heating and mixed-heating. Ther results showed that mixed-heating can promote the decomposition rate. Furthermore, the existence of phenolic acid derivatives can accelerate the decomposition speed of arctiin.We analyzed the fatty oil components in Fructus Arctii during processing process with GC-MS method, and the results showed that there are siginificant changes for fatty oil components during processing process. During processing process under 180℃, we detected 38 components, and 21 components in raw samples,17 components in processed samples. During the processing process, there are 21 components disappeared and 17 new components. These chemical changes maybe the substance basis for efficacy changes of Fructus Arctii during processing.Through this study, we developed multiple-indexes quantitation combined with fingerprint technology method for quality assessment of Fructus Arctii, and set up new quality control standard. Furthermore, this study revealed the main chemical change rules and change mechanism of Fructus Arctii during processing process. This work lay a foundation for future processing mechanism research of Fructus Arctii, and supply theoretical basis for future spectrum-efficacy research of Fructus Arctii.