中国现代中药2024,Vol.26Issue(9) :1563-1569.DOI:10.13313/j.issn.1673-4890.20240401002

前胡生产加工过程中香豆素类成分含量的影响因素研究

Influencing Factors of Coumarin Content in Peucedani Radix during Production and Processing

田莹莹 戴迪 张金莲 陈超 何小群 谢茵 黄兴明 李晶
中国现代中药2024,Vol.26Issue(9) :1563-1569.DOI:10.13313/j.issn.1673-4890.20240401002

前胡生产加工过程中香豆素类成分含量的影响因素研究

Influencing Factors of Coumarin Content in Peucedani Radix during Production and Processing

田莹莹 1戴迪 1张金莲 2陈超 3何小群 3谢茵 1黄兴明 4李晶1
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作者信息

  • 1. 江西省中医药研究院 中药研究所,江西 南昌 330046
  • 2. 江西中医药大学,江西 南昌 330004
  • 3. 江西省中医药研究院 中药研究所,江西 南昌 330046;国家中药材产业技术体系南昌综合试验站,江西 南昌 330046;江西道地特色中药材标准化重点研究室,江西 南昌 330046
  • 4. 江西信前胡中药开发有限公司,江西 上饶 334300
  • 折叠

摘要

目的:考察栽培方式、产地、加工方法及外观性状对前胡中香豆素类成分含量的影响.方法:采用超高效液相色谱法,测定不同生长模式(大田栽培、山地栽培和山地野生)、产地、加工方法("统个"、薄片、不同干燥温度)及外观性状(根部分叉或不分叉)前胡中白花前胡香豆精Ⅱ、白花前胡甲素、白花前胡乙素、白花前胡素E质量分数及 4 个香豆素质量分数的和(TC).ACQUITY UPLC® BEH C18 色谱柱(100 mm×2.1 mm,1.7 μm);流动相A为甲醇-四氢呋喃(60∶40)、流动相B为超纯水,梯度洗脱(0~25 min,40%~65%A);检测波长为 321 nm;柱温为 30℃;流速为 0.25 mL·min-1;进样量为 2 μL.结果:TC为山地野生>山地栽培>大田栽培;不同产地前胡的香豆素含量差异有统计学意义;不同干燥方法加工的前胡香豆素含量差异有统计学意义;根部分叉的前胡中白花前胡甲素含量显著低于不分叉的前胡.结论:前胡生产和加工过程中,应选择山地栽培,尽可能减少根部分叉,加工应选择 50℃以下"统个"干燥,该方法可以显著提高前胡中香豆素类成分的含量.

Abstract

Objective:To investigate the effects of cultivation methods,producing areas,processing methods,and root bifurcation on the content of coumarins in Peucedani Radix.Methods:The content of peucedanocoumarin Ⅱ(PⅡ),praeruptorin A(PA),praeruptorin B(PB),and praeruptorin E(PE)and the total content(TC)of the 4 coumarins in Peucedani Radix produced with different growth patterns(field planting,mountain planting,and mountain wild growth),different producing areas,different processing methods(intact roots,thin pieces,dried at different temperatures),and different root bifurcation traits(bifurcated or non-bifurcated roots)were determined by ultra-high performance liquid chromatography.The gradient elution was carried out in ACQUITY UPLC® BEH C18 column(100 mm×2.1 mm,1.7 μm)with mobile phase A of methanol-tetrahydrofuran(60:40)and mobile phase B of ultra-pure water in the procedure of 0-25 min,40%-65%A.The detection wavelength,column temperature,flow rate,and injection volume were 321 nm,30℃,0.25 mL·min-1,and 2 μL,respectively.Results:TC followed the trend of mountain wild growth>mountain planting>field planting.The content of coumarins in Peucedani Radix had significant differences among different producing areas and different processing methods.The content of PA in bifurcated roots was significantly lower than that in non-bifurcated roots.Conclusion:In the production and processing of Peucedani Radix,mountain planting,non-bifurcation of roots,and drying intact roots below 50℃ could significantly increase the content of coumarins in Peucedani Radix.

关键词

前胡/生产加工/香豆素/影响因素

Key words

Peucedani Radix/production and processing/coumarin/influencing factor

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出版年

2024
中国现代中药
中国中药协会,中国医药集团总公司,中国药材公司

中国现代中药

CSTPCD
影响因子:0.65
ISSN:1673-4890
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