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Related Experiment Video

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[Technology optimization of Gardeniae Fructus processed with ginger juice and composition changes after processing].

Hong-Hong Cao1, Wei-Hua Yan1, Shuang Guo1

  • 1Nanjing University of Chinese Medicine Nanjing 210023,China.

Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
|April 3, 2020
PubMed
Summary

This study optimized Gardeniae Fructus processing with ginger juice, using ultra-high performance liquid chromatography (UPLC) to establish fingerprints and quantify seven compounds. Results revealed distinct chemical profiles between raw and processed samples, aiding quality control.

Keywords:
Gardeniae FructusGardeniae Fructus processed with ginger juicedetermination of multicomponent contentfingerprintprincipal component analysis

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Area of Science:

  • Pharmacognosy and Phytochemistry
  • Analytical Chemistry
  • Traditional Chinese Medicine

Background:

  • Gardeniae Fructus is a traditional Chinese medicine with therapeutic applications.
  • Processing Gardeniae Fructus with ginger juice is a common practice aimed at modifying its properties.
  • Understanding the chemical changes induced by this processing is crucial for quality control and efficacy.

Purpose of the Study:

  • To optimize the processing technology of Gardeniae Fructus with ginger juice.
  • To establish a quality control method using ultra-high performance liquid chromatography (UPLC) fingerprints.
  • To simultaneously determine seven key compounds in Gardeniae Fructus before and after processing.

Main Methods:

  • Ultra-high performance liquid chromatography (UPLC) was employed for chromatographic fingerprinting.
  • Seven major compounds (geniposidic acid, chlorogenic acid, genipin-1-β-D-gentiobioside, geniposide, rutin, crocin Ⅰ, and crocin Ⅱ) were quantified.
  • Chemometric methods, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), were used for data analysis.

Main Results:

  • UPLC analysis generated fingerprints with over 0.97 similarity for samples.
  • PCA and PLS-DA demonstrated significant differences in chemical composition between raw and ginger juice-processed Gardeniae Fructus.
  • Nine potential differentiated chromatographic peaks were identified, with changes in the content of specific compounds (decreased chlorogenic acid, crocin Ⅰ, crocin Ⅱ; increased others).

Conclusions:

  • The optimized processing method for Gardeniae Fructus with ginger juice is stable and feasible.
  • UPLC fingerprinting combined with simultaneous multi-component determination provides an effective method to distinguish raw from processed Gardeniae Fructus.
  • This approach ensures the quality and consistency of processed Gardeniae Fructus.