中国中药杂志

2019, v.44(15) 3297-3304

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蒺藜炒制过程中蒺藜呋甾皂苷B和蒺藜皂苷K的变化规律及机制研究
Changes and mechanisms of terrestroside B and terrestrosin K in stir-frying Tribuli Fructus

袁芮;王丽丽;张龙霏;张超;袁曜晖;宋晓;马百平;
YUAN Rui;WANG Li-li;ZHANG Long-fei;ZHANG Chao;YUAN Yao-hui;SONG Xiao;MA Bai-ping;Shandong University of Traditional Chinese Medicine;Shandong Hongjitang Pharmaceutical Group Co.,Ltd.;Institute of Radiation Medicine,Academy of Military Medical Sciences;

摘要(Abstract):

采用HPLC-ELSD测定不同炒制程度的蒺藜中蒺藜呋甾皂苷B和蒺藜皂苷K含量,结果发现蒺藜呋甾皂苷B和蒺藜皂苷K的含量均呈先升高后降低趋势,2个皂苷均在火候最佳时含量最高。通过蒺藜总皂苷提取物的模拟炮制发现,在炮制时间一定时,随着炮制温度由180℃升高至240℃蒺藜呋甾皂苷B和蒺藜皂苷K的含量逐渐减少。在一定温度下,随炮制时间的延长蒺藜皂苷K含量先升高后降低,在5 min时含量最高;而蒺藜呋甾皂苷B含量仅在180℃时,随着炮制时间的增加,呈先升高后降低趋势,在10 min时含量最高;在200,220,240℃时,随着炮制时间的增加,蒺藜呋甾皂苷B含量逐渐降低。采用超高效液相色谱-飞行时间质谱定性分析tribuluside A,蒺藜呋甾皂苷B和蒺藜皂苷K 3种蒺藜皂苷单体的模拟炮制产物,证实含有C-22-OH的tribuluside A和蒺藜皂苷I在蒺藜炮制中发生脱羟基反应分别转化生成含有C-20-C-22位双键的蒺藜呋甾皂苷B和蒺藜皂苷K,从而使两者含量升高;蒺藜呋甾皂苷B和蒺藜皂苷K的C-3和C-26位含有糖链,在蒺藜炮制中发生脱糖反应生成单糖链皂苷和短糖链皂苷,从而使两者含量降低。该研究为下一步揭示蒺藜的炮制原理提供了依据。
The contents of terrestroside B and terrestrosin K in Tribuli Fructus with different degree of stir-frying were determined by high performance liquid chromatography with evaporative light-scattering detector( HPLC-ELSD). The results showed that the contents of terrestroside B and terrestrosin K were increased at first and then decreased,and both of them had the highest content at the best time of heating. The results of simulated processing of Tribulus Terrestris saponins showed that when the processing time kept constant,the contents of terrestroside B and terrestrosin K were decreased gradually with the increase of processing temperature from 180 ℃ to240 ℃. At a certain temperature,the content of terrestrosin K was increased first and then decreased with the prolongation of processing time,and reached the highest level at 5 min. However,the content of terrestroside B was increased first and then decreased with the increase of processing time only at 180 ℃,and reached the highest level at 10 min. When the processing temperature was controlled at200,220 and 240 ℃ respectively,the content of terrestroside B was decreased gradually with the increase of processing time. The simulated processing products of tribuluside A,terrestroside B and terrestrosin K were qualitatively characterized by ultra-performance liquid chromatography-time of flight mass spectrometry( UPLC-TOF/MS). It was proved that tribuluside A and terrestrosin Ⅰ containing C-22-OH were dehydroxylated in the processing of Tribuli Fructus and transformed respectively into terrestroside B and terrestrosin K containing C-20-C-22 double bond. As a result,the contents of terrestroside B and terrestrosin K were increased. The sugar chains at C-3 and C-26 positions of terrestroside B and terrestrosin K could be deglycosylated and converted into monosaccharide chain saponins and short sugar chain saponins,so the contents of terrestroside B and terrestrosin K were reduced. The study provides reference for further revealing the processing principle of Tribuli Fructus.

关键词(KeyWords): 蒺藜;炮制;蒺藜呋甾皂苷B;蒺藜皂苷K;成分含量变化;脱羟基反应;脱糖反应
Tribuli Fructus;processing;terrestroside B;terrestrosin K;content change;dehydroxylation reaction;deglycosylation reaction

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(81603298)

作者(Author): 袁芮;王丽丽;张龙霏;张超;袁曜晖;宋晓;马百平;
YUAN Rui;WANG Li-li;ZHANG Long-fei;ZHANG Chao;YUAN Yao-hui;SONG Xiao;MA Bai-ping;Shandong University of Traditional Chinese Medicine;Shandong Hongjitang Pharmaceutical Group Co.,Ltd.;Institute of Radiation Medicine,Academy of Military Medical Sciences;

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