Ingredient Analysis

Quality evaluation of Scutellariae Radix prepared slices based on freshly cutting and traditional processing technology*

  • LI Sha-sha ,
  • CHEN Xi ,
  • WANG Xiao-ting ,
  • MAO A-juan ,
  • HAN Xin ,
  • LI Fan ,
  • LI Fang ,
  • HUANG Jie ,
  • ZHANG Hong ,
  • WANG Wei-feng
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  • 1. Shaanxi Provincial Traditional Chinese Medicine Research Institute, Xi'an 710003, China;
    2. Shaanxi University of Chinese Medicine, Xianyang 712046, China

Online published: 2025-10-13

Abstract

Objective: To compare the effects of freshly cutting and traditional processing of Scutellariae Radix prepared slices, providing scientific basis for quality control of freshly cutting Scutellariae Radix prepared slices.Methods: ShimNex CS-C18(250 mm×4.6 mm, 5 μm) chromatographic column was used, the mobile phase was methanol (A) -0.2% phosphoric acid (B) with gradient elution at the flow rate of 1.0 mL · min-1, the column temperature was 30 ℃, the detection wavelength was 280 nm. The fingerprint of Scutellariae Radix prepared slices was established. Similarity evaluation, principal component analysis (PCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) were performed to screen out the differential components based on variable importance in projection (VIP) value>1, and the known differential components which was carried out on the screened known differential components were quantitatively analyzed. Results: Twenty common peaks of Scutellariae Radix prepared slices by freshly cutting and traditional processing were found from the fingerprints, and four of them were identified. The similarities of Scutellariae Radix prepared slices based on freshly cutting and traditional processing were 0.998-1.000 and 0.999-1.000, respectively. The similarities of Scutellariae Radix prepared slices based on freshly cutting to those based on traditional processing were 0.981-0.988. According to the principal component analysis, the cumulative variance contribution rate of the five principal components obtained from PCA was 78.512%, principal components 1-5 were the main factors affecting the quality of Scutellariae Radix prepared slices. OPLS-DA found differential nine components, and the order of significance of difference was peak 3>peak 5>peak 17(wogonin)>peak 15(baicalein)>peak 4>peak 12(wogonoside)>peak 7>peak 6(baicalin)>peak 9. The results of content determination showed that baicalein and wogonin were higher in freshly cutting prepared slices(P<0.01), whereas that of baicalin was lower in the traditional processing prepared slices (P<0.05). Conclusion: The processing technology of fresh cutting is feasible in the production of Scutellariae Radix prepared slices.

Cite this article

LI Sha-sha , CHEN Xi , WANG Xiao-ting , MAO A-juan , HAN Xin , LI Fan , LI Fang , HUANG Jie , ZHANG Hong , WANG Wei-feng . Quality evaluation of Scutellariae Radix prepared slices based on freshly cutting and traditional processing technology*[J]. Chinese Journal of Pharmaceutical Analysis, 2025 , 45(4) : 578 -589 . DOI: 10.16155/j.0254-1793.2024-1072

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