Quality assessment of differentially processed Rubi Fructus (Rubus chingii Hu.) using near-infrared spectroscopy and HPLC

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI:10.1016/j.lwt.2025.118580

Chuanbao Wang , Haishen Li , Minda Zhang , zhi'an Wang , Qingsong Shao , Jian Sun

{"title":"Quality assessment of differentially processed Rubi Fructus (Rubus chingii Hu.) using near-infrared spectroscopy and HPLC","authors":"Chuanbao Wang , Haishen Li , Minda Zhang , zhi'an Wang , Qingsong Shao , Jian Sun","doi":"10.1016/j.lwt.2025.118580","DOIUrl":null,"url":null,"abstract":"<div><div>Rubi Fructus (RF), a traditional Chinese herb derived from the dried immature fruit of <em>Rubus chingii</em> Hu., exhibits chemical composition and economic value that are significantly influenced by processing methods. Comparative analysis using HPLC fingerprinting and near-infrared spectroscopy (NIRS) revealed significant differences between infiltration-and-redrying (IAR) processed RFs and one time direct dried (OTDD) samples, indicating that IAR processing induces substantial chemical changes. The ellagic acid concentration demonstrated a time-dependent pattern during infiltration, initially increasing before subsequently decreasing. Notably, IAR RFs showed increased ellagic acid content by up to 61.76 % than OTDD control. Partial least squares discriminant analysis (PLS-DA) of NIRS data effectively distinguished IAR samples, with the multiple scattering-corrected model achieving R<sup>2</sup>Y and Q<sup>2</sup> values of 0.8280 and 0.6220, respectively. Quantitative analysis demonstrated that the Savitzky-Golay (SG) smoothed PLS model provided optimal accuracy for calculating ellagic acid and kaempferol-3-O-rutinoside (KR) content. Subsequent synergy interval PLS (si-PLS) treatment further enhanced model performance, getting test set correlation coefficients (Rp<sup>2</sup>) of 0.9930 and 0.7954 for the respective compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118580"},"PeriodicalIF":6.6000,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825012654","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Rubi Fructus (RF), a traditional Chinese herb derived from the dried immature fruit of Rubus chingii Hu., exhibits chemical composition and economic value that are significantly influenced by processing methods. Comparative analysis using HPLC fingerprinting and near-infrared spectroscopy (NIRS) revealed significant differences between infiltration-and-redrying (IAR) processed RFs and one time direct dried (OTDD) samples, indicating that IAR processing induces substantial chemical changes. The ellagic acid concentration demonstrated a time-dependent pattern during infiltration, initially increasing before subsequently decreasing. Notably, IAR RFs showed increased ellagic acid content by up to 61.76 % than OTDD control. Partial least squares discriminant analysis (PLS-DA) of NIRS data effectively distinguished IAR samples, with the multiple scattering-corrected model achieving R²Y and Q² values of 0.8280 and 0.6220, respectively. Quantitative analysis demonstrated that the Savitzky-Golay (SG) smoothed PLS model provided optimal accuracy for calculating ellagic acid and kaempferol-3-O-rutinoside (KR) content. Subsequent synergy interval PLS (si-PLS) treatment further enhanced model performance, getting test set correlation coefficients (Rp²) of 0.9930 and 0.7954 for the respective compounds.

查看原文本刊更多论文

用近红外光谱和高效液相色谱法评价差别化炮制的紫菀果的质量

Rubi Fructus （RF）是一种传统的中国草药，由中国Rubus chingii Hu的未成熟果实干燥而成。，其化学成分和经济价值受加工方法的显著影响。HPLC指纹图谱和近红外光谱（NIRS）对比分析显示，浸渍再干燥（IAR）处理后的RFs与一次直接干燥（OTDD）处理后的RFs存在显著差异，表明浸渍再干燥（IAR）处理导致了实质性的化学变化。鞣花酸浓度在渗透过程中表现出时间依赖性，先升高后降低。值得注意的是，IAR红外光谱显示，与OTDD对照相比，鞣花酸含量增加了61.76%。近红外光谱（NIRS）数据的偏最小二乘判别分析（PLS-DA）能够有效区分IAR样本，多次散射校正模型的R2Y和Q2值分别为0.8280和0.6220。定量分析表明，Savitzky-Golay （SG）平滑PLS模型为鞣花酸和山奈酚-3- o -芦丁苷（KR）含量的计算提供了最佳精度。随后的协同区间PLS （si-PLS）处理进一步提高了模型的性能，得到了各自化合物的测试集相关系数（Rp2）分别为0.9930和0.7954。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.