Identification of the anti‐inflammatory quality markers of Chrysanthemi Flos (Juhua) using spectrum–effect relationships combined with bioactivity re‐evaluation

Abstract

AbstractChrysanthemi Flos (Juhua), an edible herbal medicine that possesses efficacies of dispersing wind, clearing heat and detoxifying. Studies have demonstrated that the health benefits of Chrysanthemi Flos are largely attributable to its anti‐inflammatory effects. However, the correlation between the compounds monitored by the current quality control methods and the anti‐inflammatory effects of Chrysanthemi Flos is unclear. In order to better control the quality of Chrysanthemi Flos, the identification of anti‐inflammatory quality markers (Q‐markers) of Chrysanthemi Flos was performed. The chemical components of Chrysanthemi Flos were profiled by HPLC fingerprints combined with chemometrics methods. Simultaneously, the anti‐inflammatory activities of 10 batches of water extracts of Chrysanthemi Flos were evaluated in lipopolysaccharide‐activated RAW 264.7 macrophages cells. Gray correlation analysis was performed to assess the relationship between the anti‐inflammatory activity and chemical properties. The results showed that 13 common peaks were closely correlated with the anti‐inflammatory effect, and further bioactivity re‐evaluation confirmed that 10 known compounds exerted a strong anti‐inflammatory effect. The quantitative analysis of the 10 Q‐markers showed that the 25 batches of samples could be discriminated into different zones according to their producing areas. Conclusively, the present work identified 10 anti‐inflammatory Q‐markers of Chrysanthemi Flos using spectrum–effect relationships combined with bioactivity re‐evaluation.