首页|川西獐牙菜抑菌活性部位的制备及其谱效关系的分析

川西獐牙菜抑菌活性部位的制备及其谱效关系的分析

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目的 制备川西獐牙菜的抑菌活性部位并建立其HPLC谱效关系指纹图谱.方法 采用三相萃取法制备川西獐牙菜的活性部位,体系1用乙腈-二氯甲烷-石油醚-水(5∶1∶5∶5)、体系2用乙腈-乙酸乙酯-石油醚-水(1∶1∶2∶1)萃取;通过牛津杯法测定各部位的抑菌活性,采用Pearson相关性分析与正交偏最小二乘判别分析研究HPLC指纹图谱的谱效关系.结果 川西獐牙菜抑菌活性成分主要富集于体系1、2的中相,6个不同部位共有峰20个,其中,7、12、15、16、19、20号峰与抑菌活性呈显著正相关.结论 所用方法可有效富集川西獐牙菜的活性成分,可为川西獐牙菜抑菌活性成分的制备及质量控制与评价提供参考.
Preparation of antibacterial active parts of Swertia mussotii and comparison of spectrum-effect relationship
OBJECTIVE To prepare the bacteriostatic active site of Swertia mussotii Franch and construct the HPLC fingerprint based on three-phase extraction.METHODS The active parts of S.mussotii were prepared by system 1(acetonitrile-dichloromethane-petroleum ether-water=5∶1∶5∶5∶5)and system 2(acetonitrile-ethyl acetate-petroleum ether-water=1∶1∶2∶1),the antimicrobial activity of each part was determined,and the spectral-effect relationship was investigated by Pearson correlation analysis and OPLS-DA.RESULTS The antibacterial activity of S.mussotii was accumlated in the middle phase of system 1 and system 2.A total of 20 same peaks were identified in 6 different parts,with No.7,No.12,No.15,No.16,No.19 and No.20 peaks exhibiting a significant positive correlation with the antibacterial activity.CONCLUSION This method can effectively enrich the active ingredients of S.mussotii,and provide a reference basis for the preparation,quality control and evaluation of the antibacterial active ingredients of S.mussotii.

Swertia mussotii FranchThree-phase extractionAntibacterial activitySpectrum-effect relationshipFingerprintCorrelation analysisActivity screeningQuality control

孙兆泉、乔茂旺、李彩云、陈海娟、尚军

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青海师范大学生命科学学院青海省青藏高原药用动植物资源重点实验室,青海西宁 810000

高原科学与可持续发展研究院,青海西宁 810000

川西獐牙菜 三相萃取 抑菌活性 谱效关系 指纹图谱 相关性分析 活性筛选 质量控制

青海省科技厅国际合作项目青海省"昆仑英才·高端创新创业人才"项目(2020)

2021-HZ-805

2024

10.13375/j.cnki.wcjps.2024.04.004

华西药学杂志
四川大学,四川省药学会

华西药学杂志

CSTPCD北大核心
影响因子：0.624
ISSN：1006-0103
年,卷(期)：2024.39(4)
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