Targeted Metabolomics Study on the Effect of Vinegar Processing on the Chemical Changes and Antioxidant Activity of Angelica sinensis

文献类型： 外文期刊

第一作者： Chen, Linlin

作者： Chen, Linlin;Li, Long;Wang, Fengzhong;Ding, Tingting;Wang, Yongru;Fan, Bei;Sun, Jing;Chen, Linlin;Hu, Shenghai;Huang, Yulong

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关键词： Angelica sinensis; vinegar processing; chemical composition; antioxidant activity; metabolomics

期刊名称：ANTIOXIDANTS （ 影响因子：7.0； 五年影响因子：7.3 ）

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年卷期： 2023 年 12 卷 12 期

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收录情况： SCI

摘要： Angelica sinensis (Oliv.) Diels (A. sinensis) has a long processing history. In order to obtain a more valuable composition and higher antioxidant behavior, it is often processed by stir-frying and vinegar treatment. However, the underlying mechanism of chemical changes remains ambiguous. Using UPLC-QQQ-MS/MS alongside targeted metabolomics techniques, this study probed the variances between crude and processed A. sinensis. We identified 1046 chemical components in total, 123 differential components in stir-fried A. sinensis, and 167 in vinegar-treated ones were screened through multivariate statistical analysis. Moreover, 83 significant compounds, encompassing amino acids, phenolic acids, etc., were identified across both processing methods. The in vitro antioxidant activities of these A. sinensis forms were assessed, revealing a positive correlation between most of the unique components emerging after processing and the antioxidant capabilities. Notably, post-processing, the chemical composition undergoes significant alterations, enhancing the antioxidant activity. Specific compounds, including 4-hydroxybenzaldehyde, syringetin-3-O-glucoside, and salicylic acid, greatly influence antioxidant activity during processing.

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