摘要
目的从化学角度阐释豨莶草酒炙后增效和药性转寒为温的机制。方法采用超高效液相色谱与飞行时间质谱仪联用(UPLC-Q-TOF/MS)技术分析豨莶草炮制(酒炙)前后化学成分变化,运用MarkerLynx 4.1软件进行分析。结果发现酒炙前后豨莶草化学成分差异显著;正离子模式下,酒炙品中3′,4′-去二磺酸基苍术苷、豆甾醇-3-O-β-D-吡喃葡萄糖苷等成分的量明显升高,对映-18-乙酰氧基-17-羟基-16βH-贝壳杉烷-19-酸、木犀草素等成分的量明显下降;负离子模式下,酒炙品中豨莶苷、3′,4′-去二磺酸基苍术苷等成分的量明显升高,矢车菊黄素、豆甾醇等成分的量明显下降。酒炙后其主要活性成分奇壬醇、豨莶酸、豨莶酮、槲皮素的量均明显升高。通过主成分分析法和正交偏最小二乘判别法分析酒炙前后指纹图谱的差异,得到潜在的化学标记物3′,4′-去二磺酸基苍术苷。结论各成分量的变化可能是豨莶草酒炙后增效和药性转变的物质基础;建议将3′,4′-去二磺酸基苍术苷作为区分豨莶草生品与炮制品(酒炙)的指标成分,并在商品酒炙豨莶草上得到了成功验证。
Objective Chemically speaking, this study provides the scientific evidence for elucidating the wine-processing mechanism of Siegesbeckiapuescens with its property turning from cold to warm for the better efficacy. Methods The changes of the chemical constituents in S. puescens before and after the wine-processing were investigated by ultra-performance liquid chromatography method （UPLC） coupled with quadrupole time of flight mass spectrometry （Q-TOF/MS）. The analysis was carried out by MarkerLynx 4.1 software. Results There were the significant differences of the chemical constituents in S. puescens before and after the wine-processing： In positive ion mode, the contents of 3＇, 4＇-dedisulphatedatractyloside and stigmasterol-3-O-13-D- glucopyranoside increased, while the contents of ent-18-acetoxy-17-hydroxy-16 H-kauran-19-oic acid and luteolin decreased obviously in the wine-processed S. puesCens. In negative ion mode, the contents of 3＇, 4＇-dedisulphatedatractyloside and darutoside increased, while the contents of centat/reidin and stigmasterol decreased in the wine-processed S. puescens. The main active compounds in S. puescens, such as kirenol, siegesbeckic acid, siegesbeckic ketone, and quercetin increased significantly after wine-processing. By Principal Component Analysis （PCA） and Partial Least Squares Discriminant Analysis （OPLS-DA）, the indicative marker （3＇, 4＇-dedisulphatedatractyloside ） was found to discriminate the fingerprint differences between the crude and wine-processed S. puescens. Conclusion The changes of the chemical constituents may be the material basis for the property turning from cold to warm for the better effecacy of S. puescens after wine-processing. It indicates that 3＇, 4＇- dedisulphatedatractyloside could be used as the index component for identifying the crude and wine-processed S, puescens,
出处
《中草药》
CAS
CSCD
北大核心
2014年第2期181-187,共7页
Chinese Traditional and Herbal Drugs
基金
国家自然科学基金资助项目(81274013)
国家自然科学基金重点项目(81130069)
人事部留学人员择优资助项目(2009-2011)
国家重大科技专项创新项目(2011ZX09307-002-01)
教育部长江学者和创新团队发展计划(IRT1150)
