Ligustri Lucidi Fructus (LLF) is the dried and mature fruit of Ligubtrum lucidum Ait., which has the effect of nourishing the liver and kidney, brightening the eyes and promoting the growth of black hair. Wine‐processed LLF is commonly used in traditional Chinese medicine; however, the processing mechanisms are still unclear. Herein, a system data acquisition and mining strategy was designed to investigate the chemical profile differences between the raw and wine‐processed LLF, based on high‐performance liquid chromatography–Orbitrap high resolution mass spectrometry coupled with multivariate statistical analysis including principal component analysis and partial least square analysis. Afterwars, a total of 55 components were found to be the main contributors to the significant difference between raw and wine‐processed LLF by comparison with chromatographic behaviors, intact precursor ions, and characteristic MS fragmentation patterns. In addition, 10 main constituents of raw and wine‐processed LLF were simultaneously determined by UHPLC–MS/MS for analyzing the content variations. Some structural transformation mechanisms during wine processing were deduced from the results. The results may provide a scientific foundation for deeply elucidating the wine‐processing mechanism of LLF.

中文翻译：

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超高效液相色谱-Q-Exactive Orbitrap / MS与多变量统计分析方法相结合，分析生和葡萄酒加工的中药金针菇之间的化学变化

Ligustri Lucidi Fructus（LLF）是半干的Ligubtrum lucidum的成熟果实Ait。具有滋补肝肾，提亮眼睛，促进黑发生长的功效。在中药中常使用葡萄酒加工的低通滤波器。但是，处理机制仍不清楚。在此，基于高效液相色谱-Orbitrap高分辨率质谱结合多变量统计分析（包括主成分分析和部分分析），设计了系统数据采集和挖掘策略，以研究生料和葡萄酒加工的LFF之间的化学特征差异。最小二乘分析。战后，与色谱行为，完整的前体离子，和特征性的MS碎片模式。此外，UHPLC-MS / MS同时测定了原料和葡萄酒加工的LLF的10种主要成分，以分析含量变化。结果推导了葡萄酒加工过程中的一些结构转变机理。该研究结果可为深入阐明LLF的葡萄酒加工机制提供科学依据。