Changes of content of 5-HMF and stilbene glycoside in Polygoni Multiflori Radix during nine-time repeat of steaming and sun-drying

doi:10.19803/j.1672-8629.20220493

Abstract

Abstract: Objective To explore the changes of contents of 5-hydroxymethylfurfural (5-HMF) and stilbene glycoside in Polygoni Multiflori Radix(PM)during nine-time repeat of steaming and sun-drying and to provide reference for quality evaluation of PM. Methods The samples were prepared using the nine-time repeat of steaming and sun-drying method. The contents of 5-HMF were determined on an Agilent SB-C₁₈(4.6 mm×250 mm, 5 μm ) column with a mobile phase composed of methanol and water solution(8:92)at a flow rate of 1.0 mL·min^-1 and at the column temperature of 30℃. The contents of stilbene glycoside were determined using the method for PM specified in Chinese Pharmacopoeia (2020 Edition). Results The established method for the determination of 5-HMF in PM proved to meet the requirements of sample determination according to methodological validation tests. 5-HMF was not detected in the raw PM. The content of 5-HMF increased gradually with the number to times of processing, but the content of stilbene glycoside from PM trended down. Conclusion In the process of nine-time repeat of the steaming and sun-drying, the contents of 5-HMF and stilbene glycoside from PM can change significantly. This study can provide reference for the study on the processing mechanism of PM and for improvement of quality evaluation methods.

Key words: Polygoni Multiflori Radix, nine-time repeat of the steaming and sun-drying, quality evaluation, stilbene glycoside, 5-hydroxymethylfurfural

CLC Number:

R927.2

WANG Ying, GU Donglin, FAN Jing, YANG Jianbo, LIU Yue, WANG Xueting, WANG Qi, JIN Hongyu, WEI Feng, MA Shuangcheng. Changes of content of 5-HMF and stilbene glycoside in Polygoni Multiflori Radix during nine-time repeat of steaming and sun-drying[J]. Chinese Journal of Pharmacovigilance, 2022, 19(12): 1291-1294.

References

[1] Chinese Pharmacopoeia Commission.Pharmacopoeia of the people’s Republic of China, Volume Ⅰ, 2020 edition(中华人民共和国药典一部,2020年版)[M]. Beijing: China Medical Science and Technology Press, 2010.
[2] WANG Z, ZHONG LY, XIE Y, et al.Research progress on Polygoni Multiflori Radix based on“raw and cooked with different uses” and prediction analysis on quality marker (Q-Marker)[J]. Chinese Traditional and Herbal Drugs(中草药), 2022, 53(3): 882-897.
[3] CHENG YF, NIE X, TAN R, et al.Evaluation of chemical quality profile of Polygoni Multiflori Radix at different processing degrees based on its classic processing method “nine-steaming and nine-sun-curing”[J]. China Journal of Chinese Materia Medica(中国中药杂志), 2019, 44(23): 5151-5158.
[4] GAO HY, YANG JB, SUN H, et al.Determination of anthraquinones in Polygoni Multiflori Radix from different origins and processed differently by HPLC[J]. Chinese Journal of Pharmacovigilance(中国药物警戒), 2022, 19(5): 522-526.
[5] WANG XT, YANG JB, GAO HY, et al. Determination of cis-THSG and trans-THSG in polygoni multiflori radix from different areas and polygonum multiflorum radix preparata using different processing methods by UPLC[J/OL]. Chinese Journal of Pharmacovigilance(中国药物警戒). [2022-08-14]. https://kns.cnki.net/kcms/detail/11.5219.R.20220208.1320.010.html.
[6] WANG Y, JIN HY, DING K, et al.Primary investigation on the quality control system in polysaccharide in traditional Chinese medicine[J]. Journal of Pharmaceutical Analysis(药物分析杂志), 2021, 41(10): 1670-1680.
[7] GU DL, WANG Y, MA SC, et al.Changes of physicochemical properties and immunomodulatory activity of polysaccharides during processing of Polygonum multiflorum Thunb.[J]. Front Microbiol, 2022, 13: 934710.
[8] QIAN XD, ZHOU GF, LYU GY.Study on content change rules of polysaccharide and two chemical constituents after processing in angelica sinensis from different sources[J].Chinese Archives of Traditional Chinese Medicine(中华中医药学刊),2014,32(6): 1320-1323.
[9] WANG M, WANG YX, WU YR, et al.Study on dynamic changes of lobetyolin, 5-HMF and Codonopsis pilosula polysaccharides content in rice fried Codonopsis pilosula during processing[J]. Journal of Food Safety and Quality(食品安全质量检测学报), 2021, 12(7): 2765-2772.
[10] LI ME, MA YJ, YAO C, et al.Establishment of quality evaluation model of polygonatum processed products based on analysis of 5-HMF and polysaccharide content in nine steams and nine polygonatum[J]. Lishizhen Med Mater Mre(时珍国医国药), 2021, 32(8): 1897-1900.
[11] CHENG QT, ZHUO LH, XU W, et al.Contents changes of 5 components in polygonum multiflorum during processing[J].Chinese Journal of Experimental Traditional Medical Formulae(中国实验方剂学杂志), 2012, 18(5): 66-71.
[12] HAN ZX, TU C, GE FL, et al.Processing-related differences of polygoni multiflori radix and its preparations-induced liver injury based on reports[J]. Chinese Journal of Pharmacoepidemiology(药物流行病学杂志), 2019, 28(4): 227-232.
[13] LIN Y, XIAO R, LI C, et al.Research progress on chemical constituents,pharmacology and hepatoxicity of raw,processed and fermented polygonum multiflorum thunb.[J]. Traditional Chinese Drug Research & Clinical Pharmacology(中药新药与临床药理), 2019, 28(4): 227-232.
[14] YANG JB, GAO BW, SUN H, et al.Research progress on material basis of liver toxicity of Polygonum multiflorum Thunb.[J]. Chinese Journal of Pharmacovigilance(中国药物警戒), 2022,19(6):610-614.
[15] WANG HY, CHI JM, JIANG X, et al.Research progress on pharmacological effects and clinical application of tetrahydroxystilbene glucoside[J]. Chinese Journal of Traditional Chinese Medicine(中华中医药学刊), 2019, 37(10): 2464-2469
[16] LI EC, HE JM, JIN HT, et al.Research progress of pharmacological activity and toxicity of 5-hydroxymethylfurfural[J]. Chinese Journal of Pharmacovigilance(中国药物警戒), 2018, 15(4): 210.
[17] LU M.Study on the effect of“Nine Steaming and Nine Drying” processing technology of polygonatum on hypoglycemic activity[J]. Yunnan Chemical Technology(云南化工), 2021, 48(8): 69-71.
[18] LI XN, YANG WB, GU YF, et al.Rapid non-destructive evaluation of Polygonum multiflorum Thunb. slice by its color-component-viability[J].Science and Technology of Food Industry(食品工业科技), 2020, 41(14): 249-253.