Related Intrinsic Quality Attributes of Astragali radix Significantly Affected under Origin and Extraction Method

Meng Wu¹, Xizhen Cheng¹, Yuling Zhang¹, Mingdong Si¹, Yuguang Zheng^{1, 2}, Huigai Sun^1, and Donglai Ma^{1, 3,}

¹School of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang, Hebei, 050200, China

²Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Shijiazhuang, 050200, China

³Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, Shijiazhuang, 050200, China;Application Technology Research and Development Center of Traditional Chinese Medicine in Hebei Universities, Shijiazhuang, 050091, China

Cite this paper:
Meng Wu, Xizhen Cheng, Yuling Zhang, Mingdong Si, Yuguang Zheng, Huigai Sun and Donglai Ma. Related Intrinsic Quality Attributes of Astragali radix Significantly Affected under Origin and Extraction Method. Journal of Food and Nutrition Research. 2022; 10(2):114-122. doi: 10.12691/jfnr-10-2-5

Abstract

Astragali radix (AR) is a famous traditional Chinese medicine in China. Different AR producing areas and different extraction methods will affect the internal quality of AR. To ensure the internal quality of AR sold in the market and explore the influence of its source and extraction method on the quality of AR, we proposed a method combining fingerprint and stoichiometry to identify AR. UPLC fingerprints of AR methanol extract (AME) and AR water extract (AWE) were established, and common peaks were found. Qualitative and quantitative analyses were carried out using stoichiometric methods, such as similarity analysis (SA), principal component analysis (PCA), and orthogonal partial least squares (OPLS-DA). The chemical composition of AME and AWE was analyzed by UPLC-Q-TOF/MS. In addition, five compounds of AR were quantitatively determined, which provided accurate and useful data for quality evaluation.

Keywords:
astragali radix UPLC-Q-TOF/MS PCA OPLS-DA

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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