Evaluation of the Effects of Processing Technique on Chemical Components in Raphani Semen by HPLC and UPLC-Q-TOF-MS.

Sijia Gao,Lei Cheng,Yuxin Fan,Yong Yang,Weihan Qin,Yanlei Guo,Yunhong Wang,Jirui Wang,Xiaomei Zhang,Danilo Corradini

doi:10.1155/2022/8279839

Abstract

In this study, the effects of different processing techniques on the chemical components of Raphani Semen (RS) were evaluated. An established high-performance liquid chromatography (HPLC) method was adopted for the simultaneous determination of glucoraphanin, sinapine thiocyanate, raphanin, and erucic acid in the fried products of Raphani Semen to evaluate the chemical changes during frying processing as well as optimize the best frying technology of Raphani Semen. Then, the chemical components in the fried Raphani Semen were identified by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). A total of 54 compounds in processed Raphani Semen were identified by UPLC-Q-TOF-MS. The results showed that the content of glucoraphanin and sinapine thiocyanate was the highest in the fried products at 130°C for 10 min, and the effect of “Enzyme Killing and Glycosides Preserving” was the best. Therefore, this condition was chosen as the best frying technology of Raphani Semen. This study provided a more scientific basis for evaluation of the quality of Raphani Semen fried products and optimization of the frying technology of Raphani Semen.

Highlights

Processing, pronounced as Paozhi in Chinese, is recognized as an ancient Chinese pharmaceutic technique developed over thousands of years to increase efficiency and decrease toxicity of herbs in the guidance of traditional Chinese medicine (TCM) theory [1]
For sinapine thiocyanate, when the temperature is from 70°C to 110°C, with the increased frying temperature and time, the content of it in water extract increased. e content of sinapine thiocyanate was the highest when frying at 130°C for 10 min, and with the increase of frying time, the content of which decreased rapidly
Enzyme hydrolysis occurs in chemical components of raw Raphani Semen (RS) during rinsing or warm water treatment, and to prevent the active ingredients from enzyme hydrolysis, the processing technique was introduced to medicinal herbs in TCM clinics

Summary

Introduction

Processing, pronounced as Paozhi in Chinese, is recognized as an ancient Chinese pharmaceutic technique developed over thousands of years to increase efficiency and decrease toxicity of herbs in the guidance of traditional Chinese medicine (TCM) theory [1]. According to TCM theory, processing can alter energetic nature and therapeutic direction, as well as improve flavor of herbal medicines, thereby increasing the therapeutic effectiveness and applicability in clinics. Most Chinese herbal medicines need to be properly processed to become decoction pieces and obtain the specific drug efficiency [2]. In a nutshell, processing is essential for safety and effectiveness of TCM as it may cause complicated changes in active chemical components, such as the contents may alter, the structures may change, and new compound occurred, and the functions of herbal medicines. The underlying mechanisms of processing remain unclear for most TCM; investigation of the chemical changes of TCM before and after processing is key for understanding of underlying mechanisms

Methods

Results

Discussion

Conclusion