Determination of Toosendanin in Different Processed Products of <italic style="font-style: italic">Toosendan Fructus</italic> by UPLC-TQD-MS/MS

Rongfan Wang; Jie Yang; Junyan Zou; Feihui Hong; Huifang Ma; Yanfang Wu; Yunli Yang; Jiamei Ma

doi:10.47297/wspbdsWSP2752-630516.20250504

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Determination of Toosendanin in Different Processed Products of <italic style="font-style: italic">Toosendan Fructus</italic> by UPLC-TQD-MS/MS

Volume 5, Issue 4

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Determination of Toosendanin in Different Processed Products of Toosendan Fructus by UPLC-TQD-MS/MS
Determination of Toosendanin in Different Processed Products of Toosendan Fructus by UPLC-TQD-MS/MS
1.School of Medicine & Health Sciences, Guangzhou Huashang College, Guangzhou, Guangdong, 511300, China
2.School of Pharmacy, Guangzhou Xinhua University, Guangzhou, Guangdong, 511300, China
Vol. 5, Issue 4, Pages: 74-76(2025)
Published：30 December 2025
DOI：10.47297/wspbdsWSP2752-630516.20250504
Accepted：

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Wang Rongfan,Yang Jie,Zou Junyan,et al.Determination of Toosendanin in Different Processed Products of Toosendan Fructus by UPLC-TQD-MS/MS[J].Biomedical Data Science,2025,05(04):74-76.
DOI：

Wang Rongfan,Yang Jie,Zou Junyan,et al.Determination of Toosendanin in Different Processed Products of Toosendan Fructus by UPLC-TQD-MS/MS[J].Biomedical Data Science,2025,05(04):74-76. DOI： 10.47297/wspbdsWSP2752-630516.20250504.

摘要

Abstract

This study aimed to investigate the effects of various processing methods—stir-frying

salt-processing

vinegar-processing

and wine-processing—on the toosendanin content in

Toosendan Fructus

. An Ultra-Performance Liquid Chromatography-Tandem Quadrupole Mass Spectrometry (UPLC-TQD-MS/MS) method was developed. Toosendanin was extracted from both raw and processed samples and quantified using an external standard method. Results showed that all processing methods significantly reduced the toosendanin content relative to the raw sample (average: 1.124 mg/g). The reduction rates were determined as 15.2% for stir-frying

24.6% for salt-processing

41.7% for vinegar-processing

and 41.8% for wine-processing. The order of influence on content reduction was: wine-processing ≈ vinegar-processing

salt-processing

stir-frying. The established UPLC-MS/MS method is suitable for the quantitative analysis of toosendanin. Processing significantly reduces toosendanin content

with vinegar- and wine-processing showing the most pronounced effects. These findings provide essential data for optimizing processing protocols and quality control standards

thereby supporting the safer clinical use of

Toosendan Fructus

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Keywords

references

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Determination of Toosendanin in Different Processed Products of Toosendan Fructus by UPLC-TQD-MS/MS

DOI：10.47297/wspbdsWSP2752-630516.20250504

摘要

Abstract

关键词

Keywords

references