[Change rules of processed components and construction of quality markers of stir-fried Bupleuri Radix based on fingerprint and multi-component dynamic analysis].

This paper aims to establish the fingerprint and multi-component quantitative determination methods of raw and stir-fried Bupleuri Radix, explore the dynamic change rules of the processing procedure combined with chemometrics, screen quality markers, and provide a scientific basis for formulating the quality standard of stir-fried Bupleuri Radix. The fingerprints of raw and stir-fried Bupleuri Radix were established by high performance liquid chromatography(HPLC). The contents of saikosaponin A(SSA), saikosaponin B_1(SSB_1), saikosaponin B_2(SSB_2), saikosaponin C(SSC), saikosaponin D(SSD), and ethanol-soluble extractive were determined. The chromaticity values of the samples were determined by an electronic eye. By employing chemometrics, the chromaticity value, five components, and ethanol-soluble extractive content of the samples during the processing procedure were analyzed by hierarchical clustering analysis(HCA), principal component analysis(PCA), and orthogonal partial least squares discriminant analysis(OPLS-DA). Finally, based on the five principles of quality markers, the variable importance of projection(VIP) value, artificial neural network, and random forest algorithm were employed to establish the prediction model of stir-fried Bupleuri Radix processing degree, and the quality markers of stir-fried Bupleuri Radix were explored. RESULTS:: show that the color of Bupleuri Radix changes from light yellow to brown after being stir-fried. The similarity of fingerprints between raw and stir-fried Bupleuri Radix is high(>0.940), indicating that the overall change trend of main chemical components in the stir-fried procedure of Bupleuri Radix is basically the same. A total of 14 common peaks are calibrated, and five of them are identified, which are No.3(SSC), No.4(SSA), No.6(SSD), No.13(SSB_2), and No.14(SSB_1). Quantitative analysis was conducted, showing that the contents of SSA, SSC, and SSD gradually decreased after being stir-fried, while the contents of SSB_1 and SSB_2 gradually increased. The processing procedure can be divided into three stages: the early stage(0-6 min), the middle stage(8-14 min), and the late stage(16-20 min) according to the comprehensive ethanol-soluble extractive, the contents of five components, and chromaticity values. The fingerprints and multi-component content determination methods of raw and stir-fried Bupleuri Radix established in this study are accurate and reliable, and SSA, SSB_1, SSB_2, and SSD can be used as quality markers in the processing procedure of stir-fried Bupleuri Radix, which provides a scientific basis and reference for formulating the quality standard of stir-fried Bupleuri Radix.