关键词: 补骨脂, 清炒, 盐炙, 化学成分, 定性定量分析

Abstract: To study on the changes of chemical constituents between crude and processed in Psoralea corylifolia L.,crude products,stir-fried products and stir-fried products with salt were analyzed.UPLC-Q-TOF-MS/MS was applied to analyze and identify the chemical constituents from the crude,stir-fried products and stir-fried products with salt.9 constituents including psoralen,isopsoralen,neobavaisoflavone,bavachin,corylifolinin,bakuchiol,psoralidin,corylin,bavachalcone,belong to P. corylifolia,were determined by UHPLC.Statistical methods and pattern recognition analysis were performed to explore the determination results.38 constituents were identified or inferred,and put in order in the MS database of P. corylifolia L. Five constituents were found in crude and stir-fried products,but none of them were found in stir-fried products with salt.The analysis results of statistical methods and pattern recognition analysis showed that contents of 9 chemical constituents between the crude and processed in P. corylifolia have a significant difference,and four different markers were screened which had the greatest influence on the distinction between crude and processed in P. corylifolia .As a whole,there are some differences in chemical composition profiles between crude and processed products of P. corylifolia.And it is speculated that bakuchiol and psoralen,corylin and neobavaisoflavone may be transformed during the processing.

Key words: Psoralea corylifolia L., stir-fried products, stir-fried products with salt, chemical constituents, qualitative and quantitative analysis