Identification of the Bioactive Compounds of Raw and Honey-Processed Farfarae Flos by High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) with the Spectrum-Effect Relationship and Chemometrics

Abstract

Farfarae Flos (FF), also known as “Kuandonghua” in Chinese, is a commonly used traditional Chinese medicine (TCM) with various therapeutic properties, including antitussive, expectorant, antioxidant, and anti-inflammatory effects. Despite the widespread consumption of processed FF, there has been limited progress in improving quality control measures for both raw FF and honey-processed Farfarae Flos (PFF). This study aimed to establish a comprehensive strategy for quality evaluation and distinguish between FF and PFF by integrating high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis with chemometric techniques. Additionally, the antioxidant activities of FF and PFF were assessed using radical-scavenging experiments. The spectrum-effect relationship is the association of chemical composition information of the fingerprint with antioxidant activity, which was used to predict the primary active components that influence the antioxidant activity of FF. The results indicated that FF and PFF samples showed a clear distinction, and the most potent pharmacologically active ingredients were hyperoside, quercetin, caffeic acid, isoquercitrin, neochlorogenic acid, rutin, cryptochlorogenic acid, and isochlorogenic acid C. Moreover, the comprehensive efficacy of the honey-processed FF was better than for raw FF. In conclusion, the findings of this study provide a scientific foundation for future evaluation of the quality, further research, and practical use of FF herbs.