中国现代中药2025，Vol.27Issue(6)：1040-1048,9.DOI:10.13313/j.issn.1673-4890.20241209002
基于UPLC比较2种基原肉苁蓉生品及酒炖品8个化学成分含量变化
Comparison of Content Differences of Eight Chemical Components in Raw and Wine-Processed Products of Two Kinds of Cistanche deserticola Based on UPLC
摘要
Abstract
Objective:This study aimed to analyze the differences in the content of representative chemical components between raw and wine-processed products of Cistanche deserticola Y.C.Ma and C.tubulosa(Schenk)Wight.Methods:An ultra-performance liquid chromatography(UPLC)method was used to simultaneously determine the contents of eight chemical components in Cistanche,including cistanoside F,echinacoside,cistanoside A,verbascoside,tubuloside A,isoechinacoside,2'-acetylacteoside,and tubuloside B.The contents of these components were measured in different batches of raw and wine-processed products of both species.Results:Origin comparison revealed that the content of cistanoside F,echinacoside,isoechinacoside,tubuloside A,and verbascoside in C.deserticola was significantly lower than that in C.tubulosa(P<0.05),while cistanoside A was not detected in C.tubulosa,indicating it as a potential characteristic component of C.deserticola.After wine processing,the content of 2'-acetylacteoside,cistanoside A,cistanoside F,echinacoside,tubuloside A,and verbascoside in C.deserticola decreased significantly(P<0.05),while the content of tubuloside B increased significantly(P<0.05).In C.tubulosa,the content of 2'-acetylacteoside,echinacoside,and verbascoside decreased significantly(P<0.05),while the content of isoechinacoside and tubuloside B increased significantly(P<0.05).Conclusion:There are significant differences in the types and contents of chemical components between the two origins of Cistanche in raw form and wine-processed form.It is necessary to differentiate the effects of different origins and different processed products in clinical practice and production.The research provides a reference for the identification of the origin of Cistanche and the clarification of the scientific basis of wine processing.关键词
荒漠肉苁蓉/管花肉苁蓉/酒苁蓉/超高效液相色谱法Key words
Cistanche deserticola Y.C.Ma/C.tubulosa(Schrenk)Wight/wine-processed Cistanche/UPLC分类
医药卫生引用本文复制引用
马锦程,王旭星,李千,张海霞,杨超,王煜杰,徐新房,李向日..基于UPLC比较2种基原肉苁蓉生品及酒炖品8个化学成分含量变化[J].中国现代中药,2025,27(6):1040-1048,9.基金项目
国家重点研发计划项目(2019YFC1711502) （2019YFC1711502）
全国中药饮片炮制规范科研任务项目(YP-PZ-2014) （YP-PZ-2014）
2021年内蒙古自治区自然科学基金项目(2021LHMS08052) （2021LHMS08052）
2020年内蒙古医科大学博士启动项目(YKD2020BSJJ012) （YKD2020BSJJ012）
