中文摘要：

目的探究款冬花蜜炙的科学内涵。方法基于NMR代谢组学技术对款冬花生品和蜜炙品进行分析,采用主成分分析（PCA）、正交偏最小二乘法辨别分析（OPLS-DA）以及单变量分析对款冬花蜜炙前后化学成分进行比较。结果款冬花的代谢指纹图谱共指认出40种代谢物,多元统计结果显示款冬花蜜炙品和生品之间存在显著差异,蜜炙后初级代谢产物1-O-乙基-β-D-葡萄糖苷、β-葡萄糖、蔗糖、α-葡萄糖的量明显升高,缬氨酸、天冬氨酸、苏氨酸的量降低;次级代谢产物款冬酮、芦丁的量升高,绿原酸、咖啡酸等有机酸的量有所降低。结论从整体化学组成上比较了款冬花生品与蜜炙品的差异,为其蜜炙的科学内涵研究奠定了基础。

英文摘要：

Objective To explore the scientific basis for Farfarae Flos baked with honey. Methods NMR-based metabolomic approach combined with PAC, OPLS-DA, and univariate analysis was used to investigate the differences between the raw Farfarae Flos（RFF） and Farfarae Flos baked with honey（HFF）. Results Forty metabolites were identified in the NMR spectra, and the multivariate statistical results showed that RFF and HFF could be clearly separated. The levels of 1-O-ethyl-β-D-glucoside, β-glucose, sucrose, and α-glucose were higher and those of valine, aspartate, and threonine were lower in HFF compared with RFF. In light of secondary metabolites, RFF contained more chlorogenic acid and caffeic acid whereas HFF contained more tussilagone and rutin. Conclusion The results reveal the chemical differences between RFF and HFF in a holistic way, and lay the foundation for the scientific explanation of Farfarae Flos processing.