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Planta Med 2015; 81(12/13): 1213-1220
DOI: 10.1055/s-0035-1546207
Analytical Studies
Original Papers
Georg Thieme Verlag KG Stuttgart · New York

Influence of Processing on the Content of Toxic Carboxyatractyloside and Atractyloside and the Microbiological Status of Xanthium sibiricum Fruits (Cangʼerzi)[*]

Stefanie Nikles
1   Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Graz, Austria
,
Heidi Heuberger
2   Bavarian State Research Center for Agriculture (LfL), Institute of Crop Science and Plant Breeding, Freising, Germany
,
Eberhard Hilsdorf
3   HerbaSinica Hilsdorf GmbH, Rednitzhembach, Germany
,
Robert Schmücker
4   PhytoLab GmbH & Co. KG, Vestenbergsgreuth, Germany
,
Rebecca Seidenberger
2   Bavarian State Research Center for Agriculture (LfL), Institute of Crop Science and Plant Breeding, Freising, Germany
,
Rudolf Bauer
1   Institute of Pharmaceutical Sciences, Department of Pharmacognosy, University of Graz, Graz, Austria
› Author Affiliations
Further Information

Publication History

received 12 March 2015
revised 22 May 2015

accepted 25 May 2015

Publication Date:
19 August 2015 (online)

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Abstract

The dried ripe fruits of Xanthium sibiricum (Cangʼerzi) are used in traditional Chinese medicine for the treatment of nasal congestion, nasal discharge, allergic rhinitis, sinusitis, and wind-cold headaches. Carboxyatractyloside and atractyloside are important constituents of the fruits because these diterpenoid glycosides are responsible for their toxicity. In order to evaluate procedures for reducing the amount of the more toxic carboxyatractyloside, the fruits were dried and heated with different methods. Carboxyatractyloside and atractyloside were analysed by a new reversed-phase high-performance liquid chromatographic method using liquid chromatography-diode array detector-tandem mass spectrometry analysis. The results revealed that temperature and drying methods have a strong influence on the content of carboxyatractyloside and atractyloside. Fruits which were treated at higher temperatures showed a lower content of carboxyatractyloside and an increased content of atractyloside, which is 50 times less toxic. This indicates that the roasting process can reduce toxicity effectively. The microbiological colonisation of Xanthium fruits is also reduced by roasting and by drying above 100 °C. For the safe use of Cangʼerzi, the effect of processing should be monitored and analysis of carboxyatractyloside and atractyloside should be obligatory in quality control.

Key words

Xanthium sibiricum - Asteraceae - atractyloside - carboxyatractyloside - drying - TLC - HPLC - microbiology - processing

* Dedicated to Professor Dr. Dr. h. c. mult. Adolf Nahrstedt on the occasion of his 75th birthday.


Supporting Information

 

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