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.
Abstract
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 Q-Marker were screened by chemical pattern recognition and Q-Marker "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 9.70 μg/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 5.98 μg/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.
维普
万方数据