HPLC-ESI-MS/MS Analysis of Active Component Differences in Astragalus before and after Honey-Fried

Honey-fried is one of the traditional Chinese medicine processing methods, which is processed with honey as an excipient. Honey can be used to make the traditional Chinese medicine more effective and milder. After the traditional Chinese medicine Astragalus was honey-fried, the effect of invigorating spleenstomach and replenishing qi is stronger than that of raw products. Because of the various of active ingredients in Astragalus, it is necessary to figure out which ingredients changed after the honey-fried. In order to solve this problem, HPLC-ESI-MS/MS technology was used to analyze the effective components in raw Astragalus membranaceus and Astragalus membranaceus, besides, the difference between them was compared. Agilent ZORBAX SB-C18(4.6 mm×250 mm×5 μm) chromatographic column was adopted, and 0.1% formic acid-0.1% acetonitrile-formic acid was used as mobile phase with a flow rate of 1 mL/min through gradient elution. Detection wavelength was set at 203 nm and the column temperature was kept at 25 ℃. The ESI ion source was used to collect data at positive and negative ion modes, and performed a full scan and a secondary scan. The scanning range was m/z 100-2 000. A total of 62 main signal peaks of radix astragali and astragali fried with honey were identified by HPLC-ESI-MS/MS, and a comprehensive analysis was performed on these effective components before and after honey-fried. This method can provide a reference for the selection of astragalus processing methods.