Discrimination of crude and processed rhubarb products using a chemometric approach based on ultra fast liquid chromatography with ion trap/time‐of‐flight mass spectrometry | Zendy

Wang Min | Zendy; Fu Jinfeng | Zendy; Guo Huimin | Zendy; Tian Yuan | Zendy; Xu Fengguo | Zendy; Song Rui | Zendy; Zhang Zunjian | Zendy

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Discrimination of crude and processed rhubarb products using a chemometric approach based on ultra fast liquid chromatography with ion trap/time‐of‐flight mass spectrometry

Author(s) -

Wang Min,

Fu Jinfeng,

Guo Huimin,

Tian Yuan,

Xu Fengguo,

Song Rui,

Zhang Zunjian

Publication year - 2015

Publication title -

journal of separation science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.72

H-Index - 102

eISSN - 1615-9314

pISSN - 1615-9306

DOI - 10.1002/jssc.201401044

Subject(s) - mass spectrometry , chromatography , ion trap , chemistry , time of flight mass spectrometry , chemometrics , partial least squares regression , trap (plumbing) , analytical chemistry (journal) , ion , ionization , computer science , organic chemistry , environmental engineering , machine learning , engineering

Crude rhubarb subjected to different processing procedures will produce different therapeutic effects that are possibly due to processing‐induced variation in chemical composition. In this study, a chemometric approach based on ultra fast liquid chromatography with ion trap/time‐of‐flight mass spectrometry was established to systematically investigate the chemical variations of rhubarb induced by different processing methods. The approach was validated based on pooled quality‐control samples from two perspectives: the individual properties of variables and the bulk properties of samples. Orthogonal partial least squares discriminant analysis was introduced to compare the differences between crude and processed rhubarb products. A total of 20 significantly different markers were screened out and unambiguously/tentatively characterized. This research proved that a chemometric method based on ultra fast liquid chromatography with ion trap/time‐of‐flight mass spectrometry can comprehensively analyze the chemical variation of herbal medicine and provide evidence for a deeper understanding of the pharmacological activities of processed rhubarb products.

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