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June 14, 2026Natural Product Research

Analysis of the differential components of five processed products of Cuscuta chinensis based on HPLC-Q Exactive Orbitrap/MS and chemometrics

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Authors

STSiyang TangXTXiaolei TangHXHanying Xu

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Overview

Randomized trial analyzes processed Cuscuta chinensis variants, revealing key compositional differences and implications for quality control.

Key Points

  • The study aims to compare the chemical components of various processed forms of Cuscuta chinensis using advanced analytical techniques.
  • Utilized HPLC-Q Exactive Orbitrap/MS for the analysis of four processed semen cuscutae samples and raw Cuscuta chinensis.
  • Employed chemometrics, specifically PCA and PLS-DA, to identify differential markers.
  • Examined the effects of processing methods such as wine-processing and toasting on chemical composition.
  • Identified 14 differential markers associated with processing, with statistical significance determined by VIP>1 and p>0.05.
  • Wine-processing and toasting resulted in significant compositional changes due to heat action.
  • Flavones and isoflavones were prevalent in salt-processed and toasted samples, while carboxylic acids were dominant in raw and wine-processed samples.

Cite This Study

Tang et al. (2026) studied this question.

synapsesocial.com/papers/6a2e456cb1cc60ccdea8a895https://doi.org/10.1080/14786419.2026.2673577
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