Is It Possible To Identify Constituent Herbs In Decoctions By Molecular Approach?

Abstract

Genomic DNA provides a rich source of material for species identification [1]. However, degradation of DNA during the processing procedures makes people believe that molecular authentication is unsuitable for herbal decoctions, a common form of herbal products. Using ginseng decoctions prepared by boiling for 30, 60 and 120 min as examples, we show that DNA may be extracted from these preparations for polymerase chain reaction (PCR) and DNA sequencing. We also found: (a) sample pulverization before decoction boiling improved PCR detection, (b) prolonged boiling increased the DNA concentration but decreased the intactness of DNA. At 120 min, only DNA with size of less than 191 bp was detected. We have further shown that molecular authentication could be performed on a decoction consisting of four herbs and a commercial ready-to-serve soup [2]. We are investigating if molecular techniques can be used to quantify herbal components in decoctions. Our study has enhanced the value of molecular techniques in the quality control of herbal material.