title: Chemical analysis of raw and processed Fructus arctii by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry.
abstract: BACKGROUND
  In traditional Chinese medicine (TCM), raw and processed herbs are used to treat the different diseases. Fructus Arctii, the dried fruits of Arctium lappa l. (Compositae), is widely used in the TCM. Stir-frying is the most common processing method, which might modify the chemical compositions in Fructus Arctii.
  
  
  METHODS
  To test this hypothesis, we focused on analysis and identification of the main chemical constituents in raw and processed Fructus Arctii (PFA) by high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry.
  
  
  RESULTS
  The results indicated that there was less arctiin in stir-fried materials than in raw materials. however, there were higher levels of arctigenin in stir-fried materials than in raw materials.
  
  
  CONCLUSIONS
  We suggest that arctiin reduced significantly following the thermal conversion of arctiin to arctigenin. In conclusion, this finding may shed some light on understanding the differences in the therapeutic values of raw versus PFA in TCM.
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China ; Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, People's Republic of China.
authors.forename: Kunming
authors.initials: K
authors.lastname: Qin
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China ; Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, People's Republic of China.
authors.forename: Qidi
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China.
authors.forename: Hao
authors.initials: H
authors.lastname: Cai
authors.affiliation: Research Center of TCM Processing Technology, Zhejiang Chinese Medical University, Hangzhou, People's Republic of China.
authors.forename: Gang
authors.initials: G
authors.lastname: Cao
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China.
authors.forename: Tulin
authors.initials: T
authors.lastname: Lu
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China.
authors.forename: Baojia
authors.initials: B
authors.lastname: Shen
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China ; Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, People's Republic of China.
authors.forename: Yachun
authors.initials: Y
authors.lastname: Shu
authors.affiliation: Engineering Research Center of Ministry of Education for Standardization of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing, People's Republic of China ; Nanjing Haichang Chinese Medicine Group Co. Ltd., Nanjing, People's Republic of China ; Research Center of TCM Processing Technology, Zhejiang Chinese Medical University, Hangzhou, People's Republic of China.
authors.forename: Baochang
authors.initials: B
authors.lastname: Cai
keywords: Chemical constituents; Fructus Arctii; high-performance liquid chromatography/diode array detection-electrospray ionization-mass spectrometry; stir-frying