中国中药杂志

2019, v.44(20) 4460-4466

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天麻饮片传统性状与内在品质相关性研究
Correlation between appearance characteristics and intrinsic quality of Gastrodiae Rhizoma

李平;许金国;季德;毛春芹;张科卫;宋嬿;陆兔林;
LI Ping;XU Jin-guo;JI De;MAO Chun-qin;ZHANG Ke-wei;SONG Yan;LU Tu-lin;Nanjing University of Chinese Medicine;Shanghai Huayu Pharmaceutical Co.,Ltd.;

摘要(Abstract):

对21批来自不同产地,具有不同外观性状的天麻饮片样品进行分析。采用UPLC测定天麻中5个主要化学成分(天麻素、对羟基苯甲醇、巴利森苷B、巴利森苷C、巴利森苷A),采用苯酚-硫酸法测定天麻中多糖含量,以及测定天麻醇浸出物。通过SPSS 19. 0软件分析天麻饮片外观性状与主要化学成分、天麻多糖、天麻醇浸出物的相关性,采用SPSS 19. 0软件中的离差平方和法(Ward's method)对21份天麻样品的5个主要化学成分含量进行聚类分析。研究发现角质样不明显的天麻饮片中各成分含量均较低的规律,角质样程度与各成分含量及浸出物成正相关,与多糖含量无显著性相关;聚类分析将21批分为3组,除去第二组天麻素含量显著高于它们各组的特殊情况,按照5个主要化学成分的含量聚类将19批天麻样品分为角质样程度明显和角质样程度不明显2组。色泽方面,随棕色加深,各成分含量呈现降低趋势。天麻饮片的等级划分应充分考虑天麻的色泽和质地因素,将化学成分与外观性状相结合作为评价商品规格标准的方式之一。
Totally 21 batches of Gastrodiae Rhizoma pieces from various habitats with different appearance characteristics were analyzed. Five active components( gastrodin,4-hydroxybenzyl alcohol,parishin B,parishin C,and parishin A) were determined by UPLC. Polysaccharide content was determined by phenol sulfuric acid method. And the content of alcohol extracts was determined. The correlation between appearance characteristics and active components,polysaccharide content and amount of alcohol extracts of Gastrodiae Rhizoma pieces was statistically analyzed by SPSS 19. 0 software. And the five active components in the 21 Gastrodiae Rhizoma pieces were clustered by using the Ward' s method in SPSS 19. 0 software. The study found that inconspicuous keratinous Gastrodiae Rhizoma had a low content of each component,and the degree of keratin was positively correlated with the content of each component and the extract,with no significant correlation with the polysaccharide content. In the cluster analysis,the 21 batches were divided into three groups,except the second group whose gastrodin content was significantly higher than the special conditions of other groups. According to the content of the five active components,19 batches of Gastrodiae Rhizoma pieces were classified into two groups with obvious keratin and no obvious keratin. In terms of color,with the deepening of brown color,the content of each component showed a downward trend. The grading of decoction pieces of Gastrodiae Rhizoma shall give full consideration to the color and texture. And the combination of chemical composition and appearance characteristics is an indicator to evaluate the product specification standards.

关键词(KeyWords): 天麻;外观性状;UPLC;饮片分级研究
Gastrodiae Rhizoma;appearance characteristics;UPLC;classification of decoction pieces

Abstract:

Keywords:

基金项目(Foundation): 国家中药标准化项目(ZYY-2017-137);; 国家重点研发计划项目(2018YFC170700)

作者(Author): 李平;许金国;季德;毛春芹;张科卫;宋嬿;陆兔林;
LI Ping;XU Jin-guo;JI De;MAO Chun-qin;ZHANG Ke-wei;SONG Yan;LU Tu-lin;Nanjing University of Chinese Medicine;Shanghai Huayu Pharmaceutical Co.,Ltd.;

Email:

DOI: 10.19540/j.cnki.cjcmm.20190630.310

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