Application of Near-Infrared Spectroscopy Analysis Technology to Total Nucleosides Quality Control in the Fermented Cordyceps Powder Production Process.

Tiannv Shi,Chen Jin,Lihua Chen,Shiyu Huang,Weifeng Zhu,Yongmei Guan,Luca Tortora

doi:10.1155/2020/8850437

Abstract

Product quality control is a prerequisite for ensuring safety, effectiveness, and stability. However, because of the different strain species and fermentation processes, there was a significant difference in quality. As a result, they should be clearly distinguished in clinical use. Among them, the fermentation process is critical to achieving consistent product quality. This study aims to introduce near-infrared spectroscopy analysis technology into the production process of fermented Cordyceps powder, including strain culture, strain passage, strain fermentation, strain filtration, strain drying, strain pulverizing, and strain mixing. First, high performance liquid chromatography (HPLC) was used to measure the total nucleosides content in the production process of 30 batches of fermented Cordyceps powder, including uracil, uridine, adenine, guanosine, adenosine, and the process stability and interbatch consistency were analyzed with traditional Chinese medicine (TCM) fingerprinting, followed by the near-infrared spectroscopy (NIRS) combined with partial least squares regression (PLSR) to establish a quantitative analysis model of total nucleosides for online process monitoring of fermented Cordyceps powder preparation products. The model parameters indicate that the established model with good robustness and high measurement precision. It further clarifies that the model can be used for online process monitoring of fermented Cordyceps powder preparation products.

Highlights

Fermented Cordyceps powder is made by liquid deep fermentation and processing
Nucleosides are among the active ingredients, which can be used as a symbolic component of fermented Cordyceps powder, but only adenosine content determination and the identification of five nucleoside chromatographic peaks are found in the 2015 edition of Chinese pharmacopoeia
It is difficult to characterize the integrity of the quality attributes of nucleoside components in fermented Cordyceps powder preparation products, and the overall quality of the nucleoside components in fermented Cordyceps powder preparation products cannot be scientifically and effectively controlled. e content of each component in the fermentation process is influenced by a dynamic transfer process

Summary

Introduction

Fermented Cordyceps powder is made by liquid deep fermentation and processing. At present, fermented Cordyceps powder preparation products are diverse on the market, including Jinshuibao Capsules, Jinshuibao Tablets, Bailing Capsules, Ningxinbao Capsules, Xinganbao Capsules, etc. Different strains and fermentation processes can result in significant differences in product quality [1]. Nucleosides are among the active ingredients, which can be used as a symbolic component of fermented Cordyceps powder, but only adenosine content determination and the identification of five nucleoside chromatographic peaks are found in the 2015 edition of Chinese pharmacopoeia. It is difficult to characterize the integrity of the quality attributes of nucleoside components in fermented Cordyceps powder preparation products, and the overall quality of the nucleoside components in fermented Cordyceps powder preparation products cannot be scientifically and effectively controlled. It is difficult to evaluate the quality of a product from only a part

Results

Discussion

Conclusion