摘要
目的筛选干姜拌捣五味子临方炮制前后差异质量标志物(Q-Marker)并进行定量分析。方法建立炮制前(干姜-五味子配伍药对)和炮制后(干姜拌捣五味子)样品(各10批)的高效液相色谱(HPLC)指纹图谱,通过化学模式识别分析及Q-Marker“五原则”筛选炮制前后样品的差异Q-Marker,并进行含量测定。结果干姜-五味子配伍药对样品指纹图谱中共标定出14个共有峰,干姜拌捣五味子样品指纹图谱中共标定出22个共有峰,共指认了8个共有峰。通过化学模式识别分析结果和Q-Marker“五原则”筛选出差异Q-Marker为6-姜酚、五味子醇甲、五味子醇乙、8-姜酚、10-姜酚、五味子甲素、五味子乙素、五味子丙素。干姜拌捣五味子样品中8个差异Q-Marker的平均含量分别为229.46、244.48、39.96、44.12、61.17、47.82、100.11、9.70μg/g,干姜-五味子配伍药对样品中检出的4种差异Q-Marker(6-姜酚、五味子醇甲、五味子醇乙、8-姜酚)的平均含量分别为112.58、19.01、26.74、5.98μg/g。结论本研究筛选出了干姜拌捣五味子炮制前后样品的8个差异Q-Marker,其中6-姜酚、五味子醇甲、五味子醇乙、8-姜酚的含量相比炮制前升高,10-姜酚、五味子甲素、五味子乙素、五味子丙素为炮制后新检出成分。
OBJECTIVE To screen and quantitatively analyze differential quality markers(Q-Marker)in Zingiber officinale mixed and triturated with Schisandra chinensis(ZMTS)before and after processing.METHODS HPLC fingerprints of before processing[Z.officinale complicated with S.chinensis(ZWS)]and after processing(ZMTS)(10 batches each)were established.The differences of Q-Markers before and after processing were screened by the chemical pattern recognition method and Q-Marker“five principles”,and the contents were determined.RESULTS A total of 14 common peaks were identified in the fingerprints of ZWS,22 common peaks were identified in the fingerprints of ZMTS,and 8 components were identified.Differential QMarker were screened by chemical pattern recognition and QMarker“five principles”,i.e.6-gingerol,schisandrol A,schisandrol B,8-gingerol,10-gingerol,schisandrin A,schisandrin B,schizandrin C.The average contents of the 8 differential Q-Markers in ZMTS were 229.46,244.48,39.96,44.12,61.17,47.82,100.11 and 9.70μg/g,respectively.The average contents of the 4 differential Q-Markers(6-gingerol,schisandrol A,schisandrol B,8-gingerol)in ZWS were 112.58,19.01,26.74 and 5.98μg/g,respectively.CONCLUSIONS In this study,the differential Q-Markers before and after ZMTS processing are screened.The contents of the Q-Markers in ZMTS after processing are higher than those before processing.
作者
钟佩
薛江林
赵权
刘产明
颜晓静
苏丹
宋永贵
陆兔林
黄玮
ZHONG Pei;XUE Jianglin;ZHAO Quan;LIU Chanming;YAN Xiaojing;SU Dan;SONG Yonggui;LU Tulin;HUANG Wei(Dept.of Pharmacy,Changzhou Hospital Affiliated to Nanjing University of Chinese Medicine,Jiangsu Changzhou 213003,China;Traditional Chinese Medicine Processing Technology Inheritance Base,National Administration of Traditional Chinese Medicine,Jiangsu Changzhou 213003,China;Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine for Prevention and Treatment of Brain Diseases with Cognitive Impairment,Jiangxi University of Chinese Medicine,Nanchang 330004,China;School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China)
出处
《中国药房》
CAS
北大核心
2024年第23期2870-2876,共7页
China Pharmacy
基金
国家自然科学基金项目(No.82260764)
江苏省中医药科技发展计划项目(No.YB2020054)
江苏省药学会-奥赛康医院药学科研基金项目(No.A202223)
2023年江苏省研究生科研与实践创新计划项目(No.SJCX23_0862)。
