中国中药杂志

2019, v.44(24) 5413-5420

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栀子姜炙工艺及姜炙前后化学成分变化研究
Technology optimization of Gardeniae Fructus processed with ginger juice and composition changes after processing

曹虹虹;严维花;郭爽;邓畅;薛蓉;张科卫;陆兔林;毛春芹;李林;季德;宋嬿;
CAO Hong-hong;YAN Wei-hua;GUO Shuang;DENG Chang;XUE Rong;ZHANG Ke-wei;LU Tu-lin;MAO Chun-qin;LI Lin;JI De;SONG Yan;Nanjing University of Chinese Medicine;Shanghai Huayu Pharmaceutical Co.,Ltd.;

摘要(Abstract):

优选姜栀子炮制工艺,建立栀子姜炙前后的超高效液相(UPLC)指纹图谱,并同时测定京尼平苷酸、绿原酸、京尼平龙胆双糖苷、栀子苷、芦丁、西红花苷Ⅰ和西红花苷Ⅱ7种成分含量。采用Waters ACQUITY UPLC BEH C18(2. 1 mm×50 mm,1. 7μm)色谱柱,以乙腈-0. 1%甲酸水为流动相,流速0. 4 m L·min-1,梯度洗脱,用相似度评价、主成分分析(PCA)、偏最小二乘判别分析(PLS-DA)进行数据处理与分析。结果显示,样品中标定了20个共有峰,相似度结果均大于0. 97。主成分分析和偏最小二法乘判别分析法结果表明栀子和姜栀子在化学成分组成和含量上有差异,且可明显区分,并揭示了贡献最大的9个潜在标志性色谱峰。含量测定结果表明,栀子经姜炙后绿原酸、西红花苷Ⅰ、西红花苷Ⅱ的含量降低,其余4种成分含量增加。该实验所优选的姜栀子制备工艺稳定可行,建立的UPLC指纹图谱及含量测定方法能够有效地区分栀子和姜栀子。
To optimize the technology of Gardeniae Fructus processed with ginger juice,establish fingerprints and simultaneously determine seven compounds( geniposidic acid,chlorogenic acid,genipin-1-β-D-gentiobioside,geniposide,rutin,crocin Ⅰ,and crocin Ⅱ) by using ultra high performance liquid chromatography( UPLC). Waters ACQUITY UPLC BEH C18( 2. 1 mm×50 mm,1. 7μm) column was used with acetonitrile and 0. 1% formic acid solution as mobile phase for gradient elution at the flow rate of 0. 4 m L·min-1. The data was comprehensively processed and analyzed with similarity evaluation,principal component analysis( PCA) and partial least squares discriminant analysis( PLS-DA) methods. Twenty common peaks were identified in this study,and the similarity of samples was over 0. 97. The results of PCA and PLS-DA showed that there were differences in chemical compositions and contents between the raw Gardeniae Fructus and those processed with ginger juice,with 9 potential differentiated chromatographic peaks. After being processed with ginger juice,the contents of chlorogenic acid,crocin Ⅰ and crocin Ⅱ were less than before and the contents of other four compositions were higher than before. The optimized preparation for Gardeniae Fructus processed with ginger juice was stable and feasible. The methods of UPLC fingerprints and simultaneous determination of seven components can be effectively carried out to distinguish Gardeniae Fructus and Gardeniae Fructus processed with ginger juice.

关键词(KeyWords): 栀子;姜炙;指纹图谱;多成分含量测定;主成分分析
Gardeniae Fructus;Gardeniae Fructus processed with ginger juice;fingerprint;determination of multicomponent content;principal component analysis

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2017YFC1701900);; 国家中药标准化项目(ZYBZH-Y-SH-38);; 中药饮片质量保障体系研究项目(201507002-2)

作者(Author): 曹虹虹;严维花;郭爽;邓畅;薛蓉;张科卫;陆兔林;毛春芹;李林;季德;宋嬿;
CAO Hong-hong;YAN Wei-hua;GUO Shuang;DENG Chang;XUE Rong;ZHANG Ke-wei;LU Tu-lin;MAO Chun-qin;LI Lin;JI De;SONG Yan;Nanjing University of Chinese Medicine;Shanghai Huayu Pharmaceutical Co.,Ltd.;

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