A new perspective in understanding the processing mechanisms of traditional Chinese medicine by near-infrared spectroscopy with Aquaphotomics

Abstract

The processing of traditional Chinese medicine (TCM) is a critical pharmaceutical technology that enhances the efficacy and safety of TCM. However, the underlying scientific principles of processing have remained largely unknown, hindering the development of TCM. This study examined Crataegi Fructus, which has four processed products (raw, fried, charred, and carbonized), as an example to investigate the processing mechanisms that cause differences in their clinical use. The differences between the four processed products were analyzed in terms of physical properties and chemical compositions using a metallographic microscope, scanning electron microscope, and high-performance liquid chromatography. The study also proposed a new method for investigating processing mechanisms using near-infrared spectroscopy with Aquaphotomics. The results showed that there were significant differences after processing, with a loose and porous structure formed, and the 5-hydroxymethylfurfural content increased. Additionally, raw Crataegi Fructus was found to promote an active hydrogen-bonded network, which may account for the circulation-promoting effect, while carbonized Crataegi Fructus formed a stable hydrogen-bonded network structure, thus exerting its hemostatic effect. The scientific principle of “Carbonized-processing promoting hemostatic effect” in the processing of TCM was first revealed by Aquaphotomics in this study, providing a valuable reference for future studies on the processing mechanisms of TCM.