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Quality control method of sterols in fermented Cordyceps sinensis based on combined fingerprint and quantitative analysis of multicomponents by single marker
Author(s) -
Zhao Jiaqian,
Shi Tiannv,
Zhu Weifeng,
Chen Lihua,
Guan Yongmei,
Jin Chen
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15412
Subject(s) - cordyceps , ergosterol , fermentation , chromatography , chemistry , food science , high performance liquid chromatography , principal component analysis , cordyceps militaris , stigmasterol , angelica sinensis , biology , traditional medicine , traditional chinese medicine , biochemistry , artificial intelligence , computer science , medicine , alternative medicine , pathology
In this study, we established a new pattern for differentiating and comprehensively evaluating the quality of fermented Cordyceps sinensis based on high‐performance liquid chromatography (HPLC) fingerprint analysis combined with similar analysis (SA), principal component analysis (PCA), hierarchical cluster analysis (HCA), and the quantitative analysis of multicomponents by single marker (QAMS). These methods indicated that fermented Cordyceps sinensis samples could be categorized into one class by PCA and HCA. The fingerprints of fermented Cordyceps sinensis were established, and four HPLC peaks were identified as ergosterol, daucosterol, stigmasterol, and β‐sitosterol in Jinshuibao capsules and tablets (two products of fermented Cordyceps sinensis ). Ergosterol was chosen as the internal reference substance, and the relative correction factors (RCFs) between ergosterol and the other three sterols were calculated using the QAMS method. Moreover, the accuracy of the QAMS method was confirmed by comparing the relative error between the results of the method used with those of an external standard method (ESM). No significant difference between the two methods was observed. The total sterols content in Jinshuibao products were calculated by the QAMS method, and the total sterols content of the two products were similar. This study showed that the method established herein was efficient and successful in the identification fermented Cordyceps sinensis and may further act to facilitate systematic quality control of fermented Cordyceps sinensis products.