摘要
建立亳白芍不同炮制品标准汤剂HPLC指纹图谱,其中生白芍、炒白芍和酒白芍标准汤剂分别标定16、14和13个共有峰,同时测定亳白芍不同炮制品标准汤剂中7种化学成分(没食子酸、氧化芍药苷、芍药内酯苷、芍药苷、苯甲酸、1,2,3,4,6-五没食子酰葡萄糖和苯甲酰芍药苷)含量,经炒制后标准汤剂中芍药内酯苷和苯甲酸含量升高,氧化芍药苷、芍药苷含量降低,酒白芍标准汤剂中芍药苷含量升高,苯甲酸含量降低,并对含量测定结果进行聚类分析,同一批亳白芍及其炮制品可聚为一类,但聚类距离缩小后生品和炮制品各聚为一类。建立的HPLC指纹图谱和含量测定方法具有良好的重现性,且简便快速,二者结合可直观反映出亳白芍炒制、酒制后的变化差异。
To establish the HPLC fingerprint of standard decoction of different processed products of Paeoniae Alba Radix(PAR)in Bozhou.The standard decoction of PAR had 16 common peaks,fired PAR had 14 common peak,and PAR with wine had 13 common peak.The seven different chemical composition(including gallic acid,oxypaeoniflorin,alibiflorin,paeoniflorin,benzoic acid,1,2,3,4,6-pentagalloylglucose,benzoylpaeoniflorin)were measured.The content of alibiflorin and benzoic acid increased in the standard decoction after fired,meanwhile oxypaeoniflorin and paeoniflorin reduced.In the standard decoction of PAR with wine,the content of paeoniflorin increased and the content of benzoic acid decreased.The results were analyzed by cluster analysis(CA),the same PAR and processed products can get together for a class,but the different processed products of PAR were clustered into one category after clustering distance was reduced.The HPLC fingerprint and content determination methods had a good reproducibility and was simple as well as fast.The combination of the two methods can reflect the difference of the changes of different processed products of PAR in Bozhou.
作者
赵园园
梁德勤
金传山
魏庆红
张伟
许凤清
王林
ZHAO Yuan-yuan;LIANG De-qin;JIN Chuan-shan;WEI Qin-hong;ZHANG Wei;XU Feng-qing;WANG Lin(School of Pharmacy,Anhui University of Chinese Medicine,Hefei 230012,China;Anhui Xiehecheng Chinese Herb Limited Corporation,Bozhou 236800,China)
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2018年第3期404-411,500,共9页
Natural Product Research and Development
基金
国家中药标准化项目(ZYBZH-Y-AH-01)
省科技厅2015年公益性技术应用研究联动计划(1501ld04003)
安徽省2015年科技计划(1501041174)
关键词
亳白芍
炮制品
标准汤剂
指纹图谱
含量测定
Paeoniae Alba Radix in Bozhou
processed products
standard decoction
fingerprint
content determination
作者简介
通信作者:金传山,E-mail:jcs4@sohu.com
