北苍术3种炮制品化学成分的差异研究
Study on the difference of chemical component in three processed products of Atractylodes chinensis(DC.)Koidz.
李星宜 1柏阳 1曲扬 1才谦1
作者信息
- 1. 辽宁中医药大学药学院,大连 116600
- 折叠
摘要
目的:通过超高效液相色谱-四级杆-飞行时间串联质谱(UHPLC-Q-TOF/MS)技术结合自建数据库的运用,对北苍术生品、麸炒品、米泔水制品进行全成分分析,明确3种炮制品的化学成分差异.方法:在2020年版《中华人民共和国药典》的基础上,用改良后的麸炒及米泔水制法对苍术生品进行炮制,并配制白术内酯Ⅰ、白术内酯Ⅱ、白术内酯m、苍术素标准品的对照品溶液和供试品溶液,采用UHPLC-Q-TOF/MS技术结合自建数据库方法,并结合主成分分析(PCA)和正交偏最小二乘-判别分析(OPLS-DA),对3种炮制品的化学成分进行分析.结果:在正、负离子模式下,生品、麸炒品与米泔水制品共鉴定出60个化学成分,PCA与OPLS-DA分析表明,其化学成分间存在差异,生品与麸炒品相较共筛选出15个差异性成分;生品与米泔水制品相较共筛选出29个差异性成分;米泔水制品与麸炒品相较共筛选出28个差异性成分.结论:明确了生品、麸炒品与米泔水制品间存在化学成分差异,初步说明了炮制会使北苍术中的化学成分发生改变,且米泔水制品的变化大于麸炒品.
Abstract
Objective:Through the use of UHPLC-Q-TOF/MS technology and self-built database,complete component analysis was conducted on raw products of Atractylodes chinensis(DC.)Koidz.,stir-fried products with bran and rice swill products,identify the differences in chemical component of the three processed products.Methods:On the basis of the 2020 edition of the Pharmacopoeia of the Peoples Republic of China,the raw Atractylodes chinensis(DC.)Koidz.was processed according to the bran stir-fired method and the rice swill preparation method,and the reference solution and sample solution of Atractylenolide Ⅰ,Atractylenolide Ⅱ,Atractylenolide Ⅲ and atractylodin standard were prepared.The chemical compositions of three processed products were analyzed using UHPLC-Q-TOF/MS technology combined with self built database method,principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA).Results:Under positive and negative ion modes observation,60 chemical components were identified in the prepared slices of raw Atractylodes chinensis(DC.)Koidz.,stir-fired slices of Atractylodes chinensis(DC.)Koidz.with bran,and prepared slices of Atractylodes chinensis(DC.)Koidz.with rice swill.According to PCA and OPLS-DA analysis,there was differences in the chemical components,a total of 15 different chemical components were selected from the prepared slices of raw Atractylodes chinensis(DC.)Koidz.and stir-fired slices of Atractylodes chinensis(DC.)Koidz.with bran;a total of 29 different chemical components were selected from raw Atractylodes chinensis(DC.)Koidz.and rice swill prepared Atractylodes chinensis(DC.)Koidz.;a total of 28 different chemical components were selected from rice swill prepared Atractylodes chinensis(DC.)Koidz.and stir-fried Atractylodes chinensis(DC.)Koidz..Conclusion:The differences in chemical constituents between raw and fried Atractylodes chinensis(DC.)Koidz.,bran stir-fried Atractylodes chinensis(DC.)Koidz.and rice swill prepared Atractyylodes chinensis(DC.)Koidz.are clarified.It is preliminarily explained that processing would cause changes in the chemical components of Atractylodes chinensis(DC.)Koidz.,and the changes in rice swill products are better than that in stir-fried products with bran.
关键词
北苍术/麸炒/米泔水制/化学成分/炮制/超高效液相色谱-四级杆-飞行时间串联质谱/主成分分析/正交偏最小二乘-判别分析Key words
Atractylodes chinensis(DC.)Koidz./Stir-fried with bran/Rice swill processing/Chemical component/Processing/UHPLC-Q-TOF/MS/Principal component analysis(PCA)/Orthogonal partial least squares discriminant analysis(OPLS-DA)引用本文复制引用
出版年
2024
NETL
NSTL
万方数据