ArticleJournal of analytical methods in chemistry2023
Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC.
Article in Journal of analytical methods in chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed, 6 citations in OpenAlex.
- Fermentation-Induced Changes in Phytochemical Composition and Pharmacological Activities ofDrug design, development and therapy · 2026Review
- Research on Material Basis and Quality Control ofFood science & nutrition · 2025Article
- Analysis of an Aqueous Extract from Turkish Galls Based on Multicomponent Qualitative and Quantitative Analysis Combined with Network Pharmacology and Chemometric Analysis.Journal of analytical methods in chemistry · 2024Article
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Authors and funding
9 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Fermented Fructus Aurantii (FFA) is widely used in South China for the treatment of functional dyspepsia. Naringin, neohesperidin, and other flavonoids are the main pharmacodynamic components of FFA. A new method is presented for the simultaneous determination of 10 flavonoids (including flavonoid glycosides and aglycones) in FFA using the quantitative analysis of multicomponents via a single marker (QAMS) approach and is used to investigate changes in flavonoids during fermentation. The viability and precision of QAMS were validated against the ultrahigh-performance liquid chromatography (UPLC), with various UPLC instruments and chromatographic conditions being evaluated. Differences between raw Fructus Aurantii (RFA) and FFA were examined using orthogonal partial least squares discrimination analysis (OPLS-DA) and content determination. The influence of various fermentation conditions on flavonoids was also investigated. There were no appreciable differences between the QAMS and the external standard method (ESM), demonstrating that QAMS is an improved method for the determination of FA and FFA. FFA and RFA can be readily distinguished based on OPLS-DA chemometric modelling and the corresponding chromatograms. In addition, the flavonoid changes after fermentation. Fermentation considerably reduced the contents of flavonoid glycosides, while increasing hesperidin-7-O-glucoside and flavonoid aglycones. Moreover, fermentation conditions impact multiple flavonoids in FA, so controlling these conditions is necessary for the quality control of fermented FA products. This QAMS approach is useful for detecting numerous components in RFA and FFA simply, quickly, and efficiently, thus strengthening the quality control of FA and its fermented products.
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