首页|三棱醋炙前后水煎液化学成分和抗凝血效应物质的对比研究

三棱醋炙前后水煎液化学成分和抗凝血效应物质的对比研究

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目的:探讨三棱醋炙前后水煎液化学成分、抗凝血效应物质的变化规律.方法:利用高效液相色谱(HPLC)建立三棱醋炙前后水煎液指纹图谱及定量分析方法,采用正交偏最小二乘法-判别分析(OPLS-DA)比较三棱醋炙前后的成分差异,以活化部分凝血活酶时间(APTT)为指标测试三棱醋炙前后的体外抗凝血活性,通过灰色关联度和偏最小二乘回归进行谱效关系分析,探讨三棱醋炙前后的抗凝血效应物质.结果:建立了三棱生、醋品水煎液HPLC指纹图谱,均匹配17个共有峰,鉴定13个共有峰;三棱醋炙后水煎液中5-羟甲基糠醛和没食子酸的含量显著增加;三棱中APTT体外活性物质包括没食子酸、己二烯二酸、原儿茶酸、丁香酸、对香豆酸、2,6-二甲氧基苯甲醛.结论:5-羟甲基糠醛、没食子酸可以作为三棱醋炙前后水煎液的差异标志物,三棱中多种酚酸及醛类共同发挥抗凝血作用.
Comparative study of chemical composition and anticoagulant effect substances in water extract of Sparganii Rhizoma between before and after stir-baking with vinegar
Objective:To explore variety rule of chemical composition and effector substances in water extract of Sparganii Rhizoma before and after stir-baking with vinegar.Methods:The fingerprint and quantitative analysis were established by HPLC.To analyze the differences before and after stir-baking with vinegar,using by orthogonal partial least squares-discriminant analysis(OPLS-DA).The anticoagulant activity of Spargannii Rhizoma was test by APTT in vitro.The anticoagulant substances were explored by spectrum effect relationship through gray correlation analysis and partial least squares analysis.Results:HPLC fingerprints of raw and vinegar Spargannii Rhizoma were established,17 common peaks were matched and 13 common peaks were identified.The content of 5-hydroxymethyl furfural and gallic acid increased significantly after processing;spectrum effect relationship showed APTT active ingredients mainly include gallic acid,adioic acid,procatechic acid,syrilac acid,p-coumaric acid,2,6-dimethoxybenzaldehyde.Conclusion:5-hydroxymethyl and gallic acid can be used as the difference marker between raw and vinegar Sparganii Rhizoma.The various phenolic acids and aldehydes in the Sparganii Rhizoma play the anticoagulant effect together.

Sparganii RhizomaStir-baking with vinegarAnticoagulationSpectrum-effectOrthogonal partial least squares-discriminant analysis(OPLS-DA)Grey correlation analysisPartial least squares analysisChemical composition

刘军标、邓可众、刘佳、杨堃、熊英、刘炫华、程锐

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江西中医药大学药学院,南昌 330004

重庆市食品药品检验检测研究院,重庆 401121

三棱 醋炙 抗凝血 谱效 正交偏最小二乘法-判别分析 灰色关联度 偏最小二乘回归 化学成分

国家自然科学基金项目

81860699

2024

中华中医药杂志
中华中医药学会

中华中医药杂志

CSTPCD北大核心
影响因子：1.135
ISSN：1673-1727
年,卷(期)：2024.39(7)
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