桂枝饮片质量评价和分级标准探讨
Quality evaluation and grading standard discussion on Cinnamomi Ramulus
谢彬 1李龙妹 1陈蒙 2关宇 3欧阳罗丹 2葛菲 4肖苏萍 5徐艳琴 4孙马马 6杜杰 2王继永2
作者信息
- 1. 江西中医药大学 药学院,江西 南昌 330004;中国中药有限公司,北京 100195
- 2. 中国中药有限公司,北京 100195
- 3. 北京城市学院,北京 100094
- 4. 江西中医药大学 药学院,江西 南昌 330004
- 5. 中国中药有限公司,北京 100195;北京大学 未来技术学院,北京 100871
- 6. 国药集团北京华邈药业有限公司,北京 102600
- 折叠
摘要
探究桂枝饮片外观性状与内在成分之间的关联,以期为桂枝饮片质量评价和等级标准制定提供参考依据.测定核心产区广西和广东两地 41 批桂枝饮片外观性状和指标成分含量,并建立其HPLC特征图谱方法.以饮片质量、横切面最窄直径和横切面最宽直径为外观性状指标;运用已建立的含量测定方法测定指标成分(肉桂酸和桂皮醛)含量;特征图谱测定采用Waters XBridge C18 色谱柱(4.6 mm×250 mm,5 μm),流动相为 0.1%磷酸水-乙腈,梯度洗脱,流速 1 mL·min-1,柱温 30℃,检测波长 254 nm.采用聚类分析和主成分分析等化学计量学手段,对饮片外观性状和指标/特征成分进行相关性分析,比较不同批次和产地桂枝饮片质量差异.结果表明桂枝饮片质量、横切面最窄直径和横切面最宽直径越大,各主要指标/特征成分含量越低,且不同成分之间具有协同降低趋势.广西和广东两地桂枝饮片整体质量相近,但不同产地之间、同产地不同批次间仍存在差异.基于外观性状和指标/特征成分,对桂枝饮片进行质量评价和分级标准制定科学可行,研究为桂枝质量控制评价和标准制定提供了更为科学、全面的依据和基础.
Abstract
This study explored the relationship between the appearance traits and internal components of Cinnamomi Ramulus pieces,so as to provide a reference for the quality evaluation and the formulation of grade standards.This study determined the appearance traits and index component contents of 41 batches of Cinnamomi Ramulus pieces in the core producing areas of Guangxi and Guangdong and established the HPLC characteristic map method.The weight of the pieces,the narrowest diameter,and the widest diameter of the transverse section were used as the indices of appearance traits.The content of index components(cinnamic acid and cinnamaldehyde)was determined by the established content determination method.The chromatographic characteristics were determined on a Waters XBridge C18(4.6 mm×250 mm,5 μm)column with a mobile phase consisting of 0.1% phosphoric acid-acetonitrile and gradient elution at the flow rate of 1 mL·min-1.The column temperature was 30℃,and the detection wavelength was 254 nm.Cluster analysis,principal component analysis,and other stoichiometric methods were used to analyze the correlation between the appearance traits and the index/characteristic components of Cinnamomi Ramulus pieces and compare the quality differences of the pieces from different batches and places.The results showed that the larger weight,the narrowest diameter,and the widest diameter of the transverse section indicated lower content of main indexes/characteristic components,and there was a synergistic decreasing trend among different components.The overall quality of Cinnamomi Ramulus pieces in Guangdong Province and Guangxi Province was similar,but there were still differences between different origins and different batches of the same origin.It is scientific and feasible to evaluate the quality of Cinnamomi Ramulus pieces and establish grading standards based on the appearance traits and index/characteristic components.The research provides a more scientific and comprehensive basis for the quality control evaluation and standard formulation of Cinnamomi Ramulus.
关键词
桂枝/饮片/外观性状/含量测定/特征图谱/相关性/质量评价/分级标准Key words
Cinnamomi Ramulus/pieces/appearance traits/content determination/characteristic map/correlation/quality evalua-tion/classification standard引用本文复制引用
基金项目
"重大新药创制"科技重大专项(2018ZX09721005)
国家自然科学基金(82060684)
国家中药特色技术传承人培养项目(人教函[2023]96号)
江西省中医药青年人才培养项目()
江西中医药大学科技创新团队发展计划(CXTD22002)
出版年
2024
NETL
NSTL
万方数据