Research On Change Of The Taste And Chemical Constituents Of Herba Siegesbeckiae Before And After Preparation With Wine And Honey

Objectives:To study the theory and material basis about the effects of Herba Siegesbeckiae before and after preparation with wine and honey by study the tastes and chemical constituents of Herba Siegesbeckiae before and after preparation with wine and honey.Methods:(1)To study the "five flavors" changes and establish a taste discriminant model of Herba Siegesbeckiae before and after preparation with wine and honey by electronic tongue,paired t-test, principal component analysis (PCA) and the linear discriminant factor analysis (LDA).(2)To isolate and purifie the chemical constituents of Siegesbeckia pubescens after processing by silica gel, gel and semi manufactured by liquid phase chromatography.To determine the structure of the compound by physicochemical properties, spectral data, reference and TLC-method.(3) To study the chemical constituents of Siegesbeckia pubescens before and after preparation with wine and honey by HPLC-MS.Results:(1) The values of acidness, bitterness, astringency, saltiness and sweetness of Herba Siegesbeckiae before and after preparation with wine and honey are obtined by electronic tongue.It is found that they both have bitterness, saltiness, sweetness and weak astringency. According to paired t test,we find that the bitterness and saltiness drops after processing,but the sweetness and astringency is no significant difference.Raw and processed Herba Siegesbeckiae can be distinguished by using principal component analysis(PCA).The taste discriminant model of the raw and processed Herba Siegesbeckiae can be established by linear discriminant factor analysis (LDA).Through cross validation, the correct rate reached 100%.(2) 11 compounds were isolated and identified from the processed Herba Siegesbeckiae, namely 0-sitosterol (1), Stigmasterol (2), Hexacosan-1-ol (3), Hexacosan-4-olide (4),3,4-Dihydroxyacctophenone (5),3,4-Dihydroxybenzaldehyde (6), P-hydroxyphenylethyl alcohol (7),5"-Methoxyepipinoresinol(8), (6S,9S)-Vomifoliol (9), (6S,9S)-Vomifoliol (10), Senkyunolide H(11).(3) Compound 5-11 in the above (2)were studied by using HPLC-MS. It turns out compound 6 are both found in raw and processed Herba Siegesbeckiae, but compound 5,8,11 are only be detected in processed Herba Siegesbeckiae.They also not be detected in supplementary materials. Compound 7 is not detected in raw nor in processed Herba Siegesbeckiae.Conclusions:After processing, the tastes of bitterness and saltiness drops. It is in accordance with the processing theory that steamed with wine and honey can reduce the bitterness and coldness of Siegesbeckia pubescens.The discriminant model of raw and processed Herba Siegesbeckiae can provide a rapid detection method to distinguish raw and processed Herba Siegesbeckiae.Through literature study, we found that compounds 1,2,3,9,10 are also contained in the raw materials of Herba Siegesbeckiae, but compounds 4-8,11 were never reported.They were isolated from the processed Herba Siegesbeckiae for the first time. The compound 4 is isolated from Siegesbeckia for the first time, compound 8 and 11 were isolated from Asteraceae for the first time.Through the study of HPLC-MS, we found that compounds 5,8,11 are new components of Herba Siegesbeckiae after preparated with wine and honey. They are produced by the reaction of raw Herba Siegesbeckiae, honey and Yellow Wine.Through the study of the pharmacological activities of these three kinds of chemical components in the future, we hope to reveal the relationship between the change of chemical composition and the change of clinical efficacy of Herba Siegesbeckiae before and after preparation with wine and honey.