Profiling and analysis of multiple compounds in rhubarb decoction after processing by wine steaming using UHPLC-Q-TOF-MS coupled with multiple statistical strategies

Rhubarb is one of the most popular traditional Chinese medicines and has been used for thousands of years in many Asian countries. Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine until it turned black in appearance both inside and outside. After processing, the therapeu...

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Bibliographic Details
Published in:Journal of separation science 2016-08, Vol.39 (15), p.3081-3090
Main Authors: Zhu, Tingting, Liu, Xiao, Wang, Xiaoli, Cao, Gang, Qin, Kunming, Pei, Ke, Zhu, Hui, Cai, Hao, Niu, Minjie, Cai, Baochang
Format: Article
Language:English
Subjects:
Automation
Chinese medicine
Chromatography, High Pressure Liquid
Computer programs
Ions
Liquid chromatography
Mass Spectrometry
Medicine, Chinese Traditional
Principal Component Analysis
Raw
Rheum - chemistry
Rhubarb
Steam - analysis
Steaming
Strategy
t-test
Traditional Chinese medicine
Wine - analysis
Wines
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Summary:Rhubarb is one of the most popular traditional Chinese medicines and has been used for thousands of years in many Asian countries. Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine until it turned black in appearance both inside and outside. After processing, the therapeutic effects of prepared rhubarb change a lot. To find out the exact compound changes of the chemical profile in a decoction of rhubarb after processing and to clarify the material basis of the changed therapeutic effects, an ultra‐high performance liquid chromatography with quadrupole time‐of‐flight mass spectrometry method coupled with automated data analysis software and statistical strategy was developed. As a result, 63 peaks in raw rhubarb and 54 peaks in prepared rhubarb were detected, and a total of 45 chemical compounds were identified. The analysis data were subjected to a principle component analysis and a t‐test. Based on the results, 16 peaks were found to be the main contributors to the significant difference (p < 0.05) between raw and prepared rhubarb. Compared with raw rhubarb, the content of 15 components in prepared rhubarb was lower, while only rhein (1,8‐dihydroxy‐3‐carboxy anthraquinone) showed a higher intensity.
ISSN:1615-9306
1615-9314
DOI:10.1002/jssc.201600256