Comparative chemical profiling and functional analysis of Scutellaria baicalensis: Precision-boiled powder vs. traditional decoction pieces using UHPLC-q-orbitrap MS/MS

• Published in: Food science & technology 2024-10, Vol.209, p.116776, Article 116776
• Main Authors: Zhang, Ruyue, Zhang, Zhenmin, Wang, Shaoping, Zhao, Xue, Zhang, Zhonglei, Deng, Hanxiu, Huang, Shuteng, Sun, Shengqian, Li, Ning, Zhang, Jiayu
• Format: Article
• Language: English
• Subjects: Functionality; Precise boiled scattered pieces; Scutellaria baicalensis; UHPLC-Q-orbitrap MS/MS
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2024.116776

This study aimed to investigate the potential benefits of using precise boiling techniques on the solubility of two forms of Scutellaria baicalensis (S. baicalensis) powder, Scutellaria precision-boiled powder (SPBP) and Scutellaria traditional decoction pieces (STDP), using UHPLC-Q-Orbitrap MS/MS technology. The UHPLC-Q-Orbitrap MS/MS technique, along with data-analysis methodologies, were employed to compare the active components between SPBP and STDP. A total of ninety-three chemical components were detected in S. baicalensis. By comparing the weights of extracts, conducting a weighted analysis, and using network pharmacology, SPBP demonstrated a higher concentration of active components and improved beneficial benefits compared to STDP. The quality and potential effectiveness of SPBP were evaluated by comparing its chemical components with those of STDP. These findings lay a foundational framework for in-depth exploration of the mechanisms underlying the decoction of S. baicalensis powder, offering significant potential for future research in functional foods and nutraceuticals. •Enhanced S. baicalensis extraction via UHPLC-MS/MS improves active components.•Comparative analysis of SPBP and STDP highlights chemical differences and benefits.•Understanding bioactive interactions aids functional food development.