PDF(Pubmed)
Abstract：
Angelica sinensis (Oliv.) Diels (A. sinensis) has a long processing history. In order to obtain a more valuable composition and higher antioxidant behavior, it is often processed by stir-frying and vinegar treatment. However, the underlying mechanism of chemical changes remains ambiguous. Using UPLC-QQQ-MS/MS alongside targeted metabolomics techniques, this study probed the variances between crude and processed A. sinensis. We identified 1046 chemical components in total, 123 differential components in stir-fried A. sinensis, and 167 in vinegar-treated ones were screened through multivariate statistical analysis. Moreover, 83 significant compounds, encompassing amino acids, phenolic acids, etc., were identified across both processing methods. The in vitro antioxidant activities of these A. sinensis forms were assessed, revealing a positive correlation between most of the unique components emerging after processing and the antioxidant capabilities. Notably, post-processing, the chemical composition undergoes significant alterations, enhancing the antioxidant activity. Specific compounds, including 4-hydroxybenzaldehyde, syringetin-3-O-glucoside, and salicylic acid, greatly influence antioxidant activity during processing.
摘要：
当归（Oliv。)Diels(A.sinensis）具有悠久的加工历史。为了获得更有价值的组合物和更高的抗氧化行为，它通常通过翻炒和醋处理来处理。然而,化学变化的潜在机制仍然模棱两可。使用UPLC-QQQ-MS/MS与靶向代谢组学技术，本研究探讨了粗青草与加工青草之间的差异。我们总共确定了1046种化学成分，炒菜中123种不同成分，通过多元统计分析，筛选出167个食醋处理的食醋。此外，83个显著化合物，包括氨基酸，酚酸，等。,在两种处理方法中都进行了识别。评估了这些A.sinensis形式的体外抗氧化活性，揭示了加工后出现的大多数独特成分与抗氧化能力之间的正相关关系。值得注意的是,后处理,化学成分发生了重大变化，增强抗氧化活性。具体化合物,包括4-羟基苯甲醛，丁香素-3-O-葡萄糖苷，和水杨酸,在加工过程中影响抗氧化活性。
