Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis
Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine. To explore the chemical material basis and functional mechanism of prepared rhubarb, an ultra-performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with gray correlation analysis statistica...
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Format: | Article |
Language: | English |
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Elsevier
2017-04-01
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Series: | Journal of Functional Foods |
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Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617300397 |
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Article |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ting Ting Zhu Li Wu Xiao Li Wang Hui Zhu Xiao Chai Zhu Qi Gang Zhou Xiao Liu Bao Chang Cai |
spellingShingle |
Ting Ting Zhu Li Wu Xiao Li Wang Hui Zhu Xiao Chai Zhu Qi Gang Zhou Xiao Liu Bao Chang Cai Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis Journal of Functional Foods Prepared rhubarb Spectrum-effect relationships UPLC-Q-TOF-MS Gray correlation analysis |
author_facet |
Ting Ting Zhu Li Wu Xiao Li Wang Hui Zhu Xiao Chai Zhu Qi Gang Zhou Xiao Liu Bao Chang Cai |
author_sort |
Ting Ting Zhu |
title |
Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis |
title_short |
Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis |
title_full |
Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis |
title_fullStr |
Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis |
title_full_unstemmed |
Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysis |
title_sort |
investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by uplc-esi-q-tof-ms method coupled with gray correlation analysis |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2017-04-01 |
description |
Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine. To explore the chemical material basis and functional mechanism of prepared rhubarb, an ultra-performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with gray correlation analysis statistical method was developed. Finally, 19 compounds in rat plasma were detected after oral administration of prepared rhubarb decoction. It was found that 9 of them were the original form of compounds in prepared rhubarb, and the other 10 were the relative metabolites. Taking bioeffects-time curves into consideration as well, gray correlation analysis were performed. The ranking of these 19 compounds was given out basing on their respective contribution to the drug bioeffect. Rhein glucuronide was eventually found possessing the highest possibility to be the main active ingredient for treatment of noxious heat with blood stasis syndrome. |
topic |
Prepared rhubarb Spectrum-effect relationships UPLC-Q-TOF-MS Gray correlation analysis |
url |
http://www.sciencedirect.com/science/article/pii/S1756464617300397 |
work_keys_str_mv |
AT tingtingzhu investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT liwu investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT xiaoliwang investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT huizhu investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT xiaochaizhu investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT qigangzhou investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT xiaoliu investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis AT baochangcai investigationonrelationshipsbetweenchemicalspectrumandbioeffectofpreparedrhubarbdecoctioninratsbyuplcesiqtofmsmethodcoupledwithgraycorrelationanalysis |
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1721499519697289216 |
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doaj-4f8797abaf274682a701104300c12d1d2021-04-30T07:09:33ZengElsevierJournal of Functional Foods1756-46462017-04-0131104112Investigation on relationships between chemical spectrum and bioeffect of prepared rhubarb decoction in rats by UPLC-ESI-Q-TOF-MS method coupled with gray correlation analysisTing Ting Zhu0Li Wu1Xiao Li Wang2Hui Zhu3Xiao Chai Zhu4Qi Gang Zhou5Xiao Liu6Bao Chang Cai7School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Nanjing Haichang Chinese Medicine Group Corporation, Nanjing 210061, PR ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Nanjing Haichang Chinese Medicine Group Corporation, Nanjing 210061, PR ChinaSchool of Pharmacy, Nanjing Medical University, Nanjing 211166, PR ChinaSchool of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Corresponding authors at: State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Nanjing Haichang Chinese Medicine Group Corporation, Nanjing 210061, PR China; State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Corresponding authors at: State Key Laboratory Cultivation Base for TCM Quality and Efficacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.Prepared rhubarb is obtained by steaming raw rhubarb with glutinous rice wine. To explore the chemical material basis and functional mechanism of prepared rhubarb, an ultra-performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with gray correlation analysis statistical method was developed. Finally, 19 compounds in rat plasma were detected after oral administration of prepared rhubarb decoction. It was found that 9 of them were the original form of compounds in prepared rhubarb, and the other 10 were the relative metabolites. Taking bioeffects-time curves into consideration as well, gray correlation analysis were performed. The ranking of these 19 compounds was given out basing on their respective contribution to the drug bioeffect. Rhein glucuronide was eventually found possessing the highest possibility to be the main active ingredient for treatment of noxious heat with blood stasis syndrome.http://www.sciencedirect.com/science/article/pii/S1756464617300397Prepared rhubarbSpectrum-effect relationshipsUPLC-Q-TOF-MSGray correlation analysis |