中国现代中药2024，Vol.26Issue(2)：370-377,8.DOI:10.13313/j.issn.1673-4890.20230606001
栀子不同炮制品标准汤剂的对比研究
Comparative Study on Standard Decoction of Different Processed Products of Gardeniae Fructus
摘要
Abstract
Objective:To investigate the differences in quality indicators of standard decoctions for different processed products of Gardeniae Fructus.Methods:The paste yield rate,as well as the content and transfer rate of the indicator component geniposide in 19 batches of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus decoction were determined.The fingerprints of their standard decoctions were established,and the similarity of the fingerprints was calculated.The common peaks were confirmed by comparing the reference substances.The orthogonal partial least squares discriminant analysis(OPLS-DA)was carried out to find differential markers with the areas of these common peaks as variables.Results:The paste yield rates of standard decoction were as follows:burnt Gardeniae Fructus>stir-fried Gardeniae Fructus>Gardeniae Fructus.The contents of geniposide were as follows:Gardeniae Fructus>stir-fried Gardeniae Fructus>burnt Gardeniae Fructus.The transfer rates of geniposide were as follows:burnt Gardeniae Fructus>Gardeniae Fructus>stir-fried Gardeniae Fructus.Seven common peaks were identified in the fingerprints of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus,among which five components were identified.The similarity of the fingerprints of different processed standard decoctions of Gardeniae Fructus was greater than 0.95.OPLS-DA divided Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus into two categories and identified five distinct components,namely peak 6,peak 5,peak 7,peak 3,and peak 2.These data indicated that as an increasing degree of processing,the contents of the above chemical components in standard decoction gradually decreased.Conclusion:This study provides an important reference for the research and development of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus formula granules and their classic formula compound formulations.关键词
栀子/炮制品/标准汤剂/对比研究Key words
Gardeniae Fructus/processed products/standard decoction/comparative study分类
医药卫生引用本文复制引用
李振雨,陈向东,孙冬梅,何民友,吕渭升,刘晓霞,周湘媛,梁月仪,何广铭,邓淙友,曲丽媛..栀子不同炮制品标准汤剂的对比研究[J].中国现代中药,2024,26(2):370-377,8.基金项目
工业和信息化部2022年产业技术基础公共服务平台项目(2022-230-221) （2022-230-221）
