OBJECTIVE  To explore the differentiation markers of Astragali Radix before and after stir-fried with honey bran.

METHODS  HPLC was used to establish the fingerprints of Astragali Radix before and after stir-fried with honey bran, and the similarity was evaluated and the common peaks were identified. Taking the total peak area of the peaks of Astragali Radix before and after stir-fried with honey bran as an indicator, using cluster heatmap analysis, principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA) distinguish the Astragali Radix before and after stir-fried with honey bran, and the difference markers were screened with variable importance projection(VIP)> 1 as the standard. At the same time, the content of several main components was determined to find the different components before and after processing.

RESULTS  The fingerprints of Astragali Radix and honey bran frying Astragali Radix were established, and similarity all> 0.9, 16 and 17 common peaks were calibrated respectively, and 6 common peaks were identified. Peak 3(5-hydroxymethylfurfural) was a new characteristic peak after processing. The results of cluster heatmap and PCA were consistent with those of OPLS-DA, and the samples could be clearly grouped into two types: Astragali Radix and honey bran frying Astragali Radix. According to the VIP value, the peaks 7(calycosin-7-glucoside), 3(5-hydroxymethylfurfural), 13, 10(ononin), 4, 16(formononetin), 2, 15 and 12(calycoside) were selected as the main chromatographic peaks leading to sample differences. The results of content determination showed that compared with Astragali Radix, the content of 5-hydroxymethylfurfural of honey bran frying Astragali Radix was significantly higher, the content of calycosin-7-glucoside, ononin, calycoside, formononetin were significantly lower, and there was no significant difference in methylnissolin-3-O-glucoside.

CONCLUSION  The HPLC fingerprint and multi-component content determination results of Astragali Radix before and after stir-fried with honey bran can provide reference for improving the quality control and overall evaluation of Astragali Radix and its honey bran fried products.