Dynamic Associations Among Sensory Characteristics, Alkaloid Profiles, and Cardiotoxicity Variation During Zanba Processing of Tibetan Medicine Tiebangchui

Zanba stir-frying is a traditional processing method used to attenuate the toxicity of Tibetan medicine Tiebangchui (TBC; Aconitum pendulum Busch). This study examined associations among electronic sensory measurements, targeted alkaloid profiles, and cardiac injury endpoints across processing times. Liquid chromatography–triple-quadrupole tandem mass spectrometry (LC-QQQ-MS/MS) was used to determine aconitine, 3-deoxyaconitine, benzoylaconine, aconine, neoline, 12-epi-napelline, and 16-epi-pyroaconitine. Colorimetric measurements showed an overall decrease in lightness and an increase in color difference relative to raw TBC. Electronic-nose responses varied with processing time and sensor, but no uniform monotonic trend was found; bitterness responses showed comparatively minimal changes. The sum of the two measured diester-diterpenoid alkaloids, aconitine and 3-deoxyaconitine, decreased from 159.21 μg/g in raw TBC to 6.50 μg/g at 60 min. Benzoylaconine level increased initially and subsequently decreased; 12-epi-napelline and the pyro-type alkaloid 16-epi-pyroaconitine were evaluated separately. In rats, processed TBC produced lower cardiac injury markers and higher myocardial ATP and ATPase endpoints compared with raw TBC. The changes observed at approximately 60 min support further assessment of this processing interval. These findings link processing-associated changes in sensory characteristics and alkaloid profiles with changes in cardiac injury and myocardial energy-related endpoints, providing a basis for the further development of quantitative approaches to evaluating the Zanba processing of Tiebangchui.