中药材2023，Vol.46Issue(6)：1393-1401,9.DOI:10.13863/j.issn1001-4454.2023.06.012
苍耳子炮制前后饮片及标准汤剂的特征图谱和成分差异研究
Study on the Characteristic Chromatogram and Component Difference of the Decoction Pieces and Standard Decoction of Xanthii Fructus Before and After Processing
摘要
Abstract
Objective:To establish the characteristic chromatogram and multicomponent content determination method of decoction pieces and standard decoctions of Xanthii Fructus and fried Xanthii Fructus,and analyze the quality difference before and after frying.Methods:Using ACQUITY UPLC HSS T3 C18(150 mm×2.1 mm,1.8 μm)chromatographic column,the mobile phase was acetonitrile-0.01 mol/L sodium dihydrogen phosphate solution with gradient elution,flow rate was 0.3 mL/min,detection wavelength was 203,327 nm,column temperature was 27 ℃,injection volume was 1 μL.The characteristic chromatograms of Xanthii Fructus and fried Xanthii Fructus decoction pieces and standard decoction were established,and the representative components were selected by multivariate sta-tistical analysis and quantitative analysis was carried out.Results:Twelve and thirteen common peaks of Xanthii Fructus and fried Xan-thii Fructus decoction pieces were identified,respectively.Compared with Xanthii Fructus decoction pieces,atractyloside was added to the characteristic spectrum of fried Xanthii Fructus decoction pieces,the average peak area of carboxyl atractyloside was reduced by 73.51％,while the total average contents of chlorogenic acid,3,5-O-dicaffeoyl quinic acid and 4,5-O-dicaffeoyl quinic acid were re-duced.There were 15 common peaks in both Xanthii Fructus and fried Xanthii Fructus standard decoction.Compared with the standard decoction of Xanthii Fructus,the average peak area of carboxyl atractyloside in the characteristic spectrum of fried Xanthii Fructus standard decoction decreased by 57.62％,the average peak area of atractyloside increased by 285.80％,the average extract rate in-creased by 23.53％.The total content of chlorogenic acid,3,5-O-dicaffeoylquinic acid and 4,5-O-dicaffeoylquinic acid and transfer rate were increased by 50.76％and 54.58％,respectively.Conclusion:The established characteristic chromatograms and multicomponent content determination method can be used for the identification analysis and quality evaluation of decoction pieces and standard decoc-tions of Xanthii Fructus and fried Xanthii Fructus.关键词
苍耳子/炒苍耳子/标准汤剂/特征图谱/多成分定量Key words
Xanthii Fructus/Fried Xanthii Fructus/Standard decoctions/Characteristic chromatogram/Multicomponent content determination分类
医药卫生引用本文复制引用
刘远俊,林荣楷,陈丹燕,甘力帆,刘佩仪,徐杰,孙冬梅..苍耳子炮制前后饮片及标准汤剂的特征图谱和成分差异研究[J].中药材,2023,46(6):1393-1401,9.基金项目
国家工业和信息化部2019年产业技术基础公共服务平台项目(2019-00902-1-2) （2019-00902-1-2）
