Identifying the chemical markers in raw and wine‐processed <i>Scutellaria baicalensis</i> by ultra‐performance liquid chromatography/quadrupole time‐of‐flight mass spectrometry coupled with multiple statistical strategies
Lianqi Hu, You Xiong, Zhengrong Zou, Yuanzhen Yang, Junwei He, Lingyun Zhong, Yaqi Wang, Yang Ming
Abstract
Herb processing is a typical pharmaceutical preparation process for traditional Chinese medicine. After processing, its clinical applications and pharmacological effects vary greatly, which is most commonly attributed to the changing chemical properties between raw herb and processed products. In this work, a total of 53 chemical compounds were detected, among which 17 compounds were identified as discriminatory chemicals between raw and wine-processed Scutellaria baicalensis, and 10 components were identified as chemical markers with a cumulative content contribution of 88.75%. In addition, this work revealed that the best wine-processed time was 18 min by investigating the changes of chemical markers in S. baicalensis during processing. This work demonstrated that ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry coupled with multiple statistical strategies is an effective approach for screening and identifying discriminatory chemical markers in complex traditional Chinese medicine.