Establishment Of QAMS Method For Salt-processed Psoraleae Fructus And Its Application In Processing Technology Optimization And Quality Evaluation

Quantitative analysis of multi-components by single-marker(QAMS)was developed and validated for the simultaneous determination of isopsoralen,psoralen,psoralidin,corylin,neobavaisoflavone,bavachin,corylifolinin,bavachalcone,and bakuchiol in Psoraleae Fructus with ultra-high performance liquid chromatography(UHPLC)method.Combined with QAMS method,the D-optimal response surface methodology was used to optimize the processing technology for Psoraleae Fructus.Under the optimal conditions,through content determination from 14 batches of Psoraleae Fructus,the quality of salt-processed Psoraleae Fructus were evaluated.These research provides the technique supports for improving the quality uniformity of Psoraleae Fructus and safety in clinic application.OBJECTIVE:To establish a method for simultaneous determination of nine components and optimize the salt-processing technology for Psoraleae Fructus.To evaluate the quality of salt-processed Psoraleae Fructus.METHODS:1.Chromatographic conditions of both QAMS and ES method: a Shim-pack XR-ODS C18 chromatographic column(50 mm x 2.0 mm,1.6 ?m);the detection wavelength was set at 246 nm;the column temperature was maintained at 45 °C;the flow rate was 0.4 mL/ min;the injection volume was 4 ?L;and the mobile phase consisted of(A)acetonitrile and(B)0.2% glacial acetic acid with a gradient elution program.The values of relative correction factors(RCFs)and relative retention time(r)for another eight components were determined using isopsoralen as single-marker.The QAMS method was validated by using Wilcoxon matched-pairs singed rank test to compare the differences of QAMS and ES methods in 14 representative samples of Psoraleae Fructus.2.Based on established QAMS method,the D-optimal response surface methodology combined with single factor experiment was used to optimize the moistened time,stir-fried temperature,salted dosage,and stir-fried time in the processing technology for Psoraleae Fructus.3.To prepare Psoraleae Fructus from 14 batches with the optimized processing technology.The contents of nine components in samples were determined.RESULTS:1.There have no significant difference between QAMS and ES(reference method)method in Wilcoxon matched-pairs singed rank test(correlation coefficient r ? 0.9975,probability value p < 0.01).The QAMS method can be able to replace ES method to determine the multi-component.2.The optimal processing technology was as follows: 100 g Psoraleae Fructus was mixed with 2.10 g salt,moistened for 12 h,and stir-fried for 30 min at 80 ?.3.The 14 batches of salt-processed Psoraleae Fructus were prepared and determined.Compared with the original,average contents of coumarins increased 98.34%,average contents of flavonoids increased 65.95%,and average contents of monoterpene increased 16.48%.CONCLUTION:The established QAMS method can instead of ES method to determine the multi-component of Psoraleae Fructus.The optimized processing technology can be used to promote the stability and repeatability of processing technology and provide the technique support for traditional technology.Furthermore,the QAMS method can also be used to evaluate the quality of salt-processed Psoraleae Fructus,and can be widely used in the quality control for the cultivation,processing,and market circulation of Psoraleae Fructus which will be benefit to ensure the efficacy and safety in the industrial production and clinical application.