WANG Xiao-qing, JU Cheng-guo, AN Yue-yan, YANG Wu-jie, HUANG Si-hang, YANG Jian-hua, LÜ Ling, WANG Wei
Objective: To develop and quantify the quality markers (Q-markers) for the anti-inflammatory and pain-relieving effects of raw Saposhnikoviae Radix and wine-processed Saposhnikoviae Radix based on fingerprinting and network pharmacology, thus providing experimental evidence for the quality evaluation of Saposhnikoviae Radix before and after processing. Methods: Using a Shimadzu Shim-pack GIST C18 chromatographic column (250 mm×4.6 mm, 5 μm), acetonitrile-water solution as the mobile phase, gradient elution, detection wavelength at 254 nm, column temperature at 30 ℃, and flow rate at 1.0 mL · min-1, the chemical fingerprint chromatograms of raw and wine-processed Saposhnikoviae Radix were established. The common peaks were identified, and the potential Q-markers were screened through principal component analysis (PCA). Network pharmacology was employed to build a component-target-pathway network and predict Q-biomarkers, which were then validated through molecular docking. Finally, the content of Q-biomarkers was determined. Results: The fingerprints of raw Saposhnikoviae Radix and wine-processed Saposhnikoviae Radix were established, with 45 and 47 common peaks, respectively. Among them, 11 common peaks were identified. PCA showed that raw Saposhnikoviae Radix samples and wine-processed Saposhnikoviae Radix samples clustered separately, and 10 potential Q-markers were preliminarily obtained. Network pharmacology combined with molecular docking confirmed four Q-biomarkers: prim-O-glucosylcimifugin, cimifugin, 5-O-methylvisamminol, and sec-O-glucosylhamaudol. The average content of prim-O-glucosylcimifugin, cimifugin 5-O-methylvisammiol, and sec-O-glucosylhamaudol in 10 batches of raw Saposhnikoviae Radix was 1.942, 0.733 7, 1.716, and 0.350 6 mg · g-1, respectively. The average content in the corresponding 10 batches of wine-processed Saposhnikoviae Radix was 2.036, 0.775 3, 2.128, and 0.401 1 mg · g-1, indicating an increase in the content of the four Q-markers after wine processing. Conclusion: The established fingerprinting method is stable and reliable, and the combination of network pharmacology and molecular docking screens out four anti-inflammatory and pain-relieving Q-markers, providing an experimental basis for further research on the processed products of Saposhnikoviae Radix.