长春中医药大学学报2023，Vol.39Issue(12)：1327-1333,7.DOI:10.13463/j.cnki.cczyy.2023.12.007
不同炮制工艺苍耳子UPLC指纹图谱及毒性成分含量比较
Comparison of UPLC fingerprint and toxic component content of siberian cocklebur fruit with different processing techniques
摘要
Abstract
Objective To compare the UPLC fingerprint and toxic component content of siberian cocklebur fruit processed by different techniques.Methods UPLC method was used to establish the fingerprints of raw siberian cocklebur fruit,stir fried siberian cocklebur fruit and sand fried siberian cocklebur fruit,and hierarchical clustering analysis(HCA),principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to compare the overall composition differences of different processed products.The toxic component content of siberian cocklebur fruit processed by different techniques was determined.Results Fingerprints were established for 15 batches of raw,stir fried,and sand fried products of siberian cocklebur fruit,with 15 common peaks calibrated.HCA and PCA analysis could not completely separate the raw and stir fried products,and sand fried products were clearly distinguished from the raw and stir fried products;New chlorogenic acid,cryptochlorogenic acid,3,4-dicaffeoyl quinic acid,4,5-dicaffeoyl quinic acid,and 3,5-dicaffeoyl quinic acid were the components that contributed significantly to the classification of OPLS-DA.The changes in multiple components collectively led to changes in the quality of processed siberian cocklebur fruit products;The carboxylated atractyloside content of stir fried and sand fried products was lower than that of raw products,while the atractyloside content was higher than that of raw products.The reduction of toxic components in sand fried products was more significant than that in stir fried products.Conclusion The quality of sand fried products is more uniform than that of stir fried products,and the reduction of toxic components is more significant.The sand fried method is more suitable for processing siberian cocklebur fruit.关键词
苍耳子/砂炒/清炒/指纹图谱Key words
siberian cocklebur fruit/sand fried/stir fried/fingerprint分类
医药卫生引用本文复制引用
黄成,王学芹,邓昕,洪燕,朋汤义,韩燕全,吴德玲..不同炮制工艺苍耳子UPLC指纹图谱及毒性成分含量比较[J].长春中医药大学学报,2023,39(12):1327-1333,7.基金项目
安徽省徽派炮制传承工作室项目(皖中医药发展秘[2021]10号) （皖中医药发展秘[2021]10号）
2022年中医药部门公共卫生专项基金项目"中药炮制技术传承基地建设" （）
安徽省名中药师工作室项目(皖中医药发展秘[2023]23号) （皖中医药发展秘[2023]23号）
