摘要
目的比较小米和大米炒制党参Codonopsis Radix前后的指纹图谱差异。方法采用超高效液相色谱(UPLC)法,色谱柱为Agilent Poroshell SB-C18,流动相为乙腈-0.15%冰醋酸水(梯度洗脱),体积流量为0.3 mL/min,检测波长为267 nm,柱温为30℃,进样量为1μL。以党参炔苷为参照,建立生党参、小米炒党参、大米炒党参(各9批)的UPLC指纹图谱;运用《中药指纹图谱相似度评价系统(2012版)》进行相似度评价及共有峰指认;运用SPSS 20.0软件进行聚类分析;使用数据统计软件SSPS 20.0与SIMCA 14.1进行主成分分析。UPLC法检测大米炒党参、小米炒党参、生党参各9批饮片中5-羟甲基糠醛(5-HMF)和党参炔苷含量。结果 9批党参生品的UPLC指纹图谱有6个共有峰,小米炒党参和大米炒党参分别均有10个共有峰,相似度均大于0.90;指认了5-HMF、党参炔苷2个共有峰,党参"米"炒后UPLC指纹图谱共有峰特征明显,小米炒党参和大米炒党参的UPLC指纹图谱未见明显差异。聚类分析和主成分分析结果一致,9批党参生品聚为一类,而小米炒党参和大米炒党参聚为另一类。与生党参比较,大米炒党参和小米炒党参中5-HMF含量均显著升高(P<0.01),3种饮片党参炔苷含量无明显差异。结论成功建立了党参生品及小米炒党参、大米炒党参的UPLC指纹图谱,不同炮制辅料对米炒党参中化学成分的影响趋势相同,但程度不同。
Objective To compare the difference of fingerprints between millet and rice before and after processing Codonopsis Radix. Method Ultra-high performance liquid chromatography(UPLC) method was used, the column was Agilent Poroshell SB-C18,the mobile phase was acetonitrile-0.15% glacial acetic acid water(gradient elution), the flow rate was 0.3 mL/min, and the detection wavelength was 267 nm. The column temperature was 30 °C, and the injection volume was 1 μL. Use Lobetyolin as a reference to establish UPLC fingerprints for Codonopsis Radix, Millet Fried Codonopsis Radix, and Rice Fried Codonopsis Radix(9 batches each);use "Chinese Medicine Fingerprint Similarity Evaluation System(2012 Edition)" for similarity evaluation and common peak identification;Use SPSS 20.0 software for cluster analysis. SPSS 20.0 and SIMCA 14.1 were used for principal component analysis.The contents of 5-hydroxymethylfurfural(5-HMF) and dangshen alkynoside in 9 batches of Codonopsis Radix raw products, milletfried Codonopsis Radix and rice-fried Codonopsis Radix were detected by UPLC. Results The UPLC fingerprints of 9 batches of Codonopsis Radix raw products had six common peaks. Millet-fried Codonopsis Radix and rice-fried Codonopsis Radix have 10 common peaks respectively, and the similarity was greater than 0.90. Two common peak of Codonopsis Radix is identified. The common peak characteristics of UPLC fingerprints after "mi" fried are obvious, but there is no significant difference in UPLC fingerprints of millet fried Codonopsis Radix and rice fried Codonopsis Radix. The cluster analysis results showed that the 9 batches of Codonopsis Radix were clustered into one category, while the millet-fried Codonopsis Radix and rice-fried Codonopsis Radix clustered into another category. Compared with Codonopsis Radix raw products, the content of 5-HMF in millet fried Codonopsis Radix and rice fried Codonopsis Radix was significantly increased(P < 0.01), and there was no significant difference in the content of alkynoside among the three pieces. Conclusion The UPLC fingerprints of Codonopsis Radix raw products, millet-fried codonopsis Radix, and rice-fried codonopsis Radix have been successfully established. Different processing accessories have the same influence on the chemical components of rice-fried codonopsis Radix, but to different degrees.
作者
王梅
王越欣
李媛媛
武英茹
李宁
荆然
郝旭亮
倪艳
WANG Mei;WANG Yuexin;LI Yuanyuan;WU Yingru;LI Ning;JING Ran;HAO Xuliang;NI Yan(Shanxi University of Traditional Chinese Medicine,Taiyuan 030619,China;Shanxi Academy of Chinese Medicine,Taiyuan 030012,China;Affiliated Hospital of Shanxi University of Traditional Chinese Medicine,Taiyuan 030024,China)
出处
《药物评价研究》
CAS
2021年第6期1240-1246,共7页
Drug Evaluation Research
基金
山西省中医药中老年健康产业技术创新联盟项目(JKCY201904)
山西中医药大学学科建设项目(1008Z4)
山西中医药大学中药与食品工程学院中药药理与毒理研究学科建设项目(1008Z4)
2020年山西中医药大学校级研究生创新项目(2020CX039)
2020年度山西省研究生教育创新项目(2020SY460)。
作者简介
第一作者:王梅(1995-),女,在读硕士,从事中药制剂与质量控制分析研究。Tel:18003459080,E-mail:896462730@qq.com;通信作者:倪艳,硕士生导师,主任药师,从事中药化学及药效物质基础研究。Tel:(0351)4668016,E-mail:niyan_01@hotmail.com。
