中文摘要：

采用UHPLC-Q-TOF-MS/MS技术定性和HPLC-UV定量多指标相结合的综合分析方法,探讨牛蒡子炒制前后化学成分变化。定性采用正负离子扫描模式,应用Peakview1.2分析鉴定出23种成分,发现牛蒡子炒制前后质变成分较少,量变成分较多,并结合Marker View1.2.1软件进行主成分分析和t检验,得出10种主要差异性成分;定量分析6种主要成分的变化,发现牛蒡子经过炒制之后绿原酸、牛蒡苷、异绿原酸A含量下降,异绿原酸B、异绿原酸C、牛蒡苷元含量增加,上述化学成分的差异可能是牛蒡子生品和炒品临床功效不同的主要原因。

英文摘要：

In this study, we developed a qualitative analytical method based on liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry （UHPLC-Q-TOF-MS/MS） for identification of multi-constituents of raw Fructus Arctii （RFA） and processed Fructus Arctii （PFA）. We established a UHPLC-UV analytical method for simultaneously determining 6 major compounds in Fructus Arctii. UHPLC- Q-TOF-MS/MS qualitative analysis was performed under negative and positive ion modes and a total of 23 chemical compounds were identified. The analysis data were subjected to a principle component analysis with a t-test. Ten peaks were found to be the main difference （P〈0.05） between RFA and PFA. HPLC-UV quantitative method result showed the contents of 6 constituents were different between RFA and PFA. The results indicated that there was less arctiin, chlorogenic acid, isochlorogenic acid A in PFA than in RFA. However, there were higher levels of arctigenin, isochlorogenic acid B, isochlorogenic acid C in the PFA than RFA, which may be the main reason for different clinical efficacy of RFA and PFA.