HPLC指纹图谱研究五倍子发酵百药煎化学成分变化

发布时间：2018-03-17 06:14

  本文选题：百药煎　切入点：HPLC-MS　出处：《中草药》2017年18期 　论文类型：期刊论文

【摘要】：目的建立百药煎HPLC指纹图谱,比较五倍子发酵百药煎化学成分变化,为百药煎的质量评价提供方法。方法采用反相高效液相色谱(RP-HPLC)法,Waters Symmmetry ShieldTM RP18(250 mm×4.6 mm,5μm)C18色谱柱,乙腈-0.1%三氟乙酸水溶液梯度洗脱,体积流量0.8 m L/min,检测波长280 nm,"Chromap Chromafinger 2005 beta 0.1"色谱软件生成百药煎标准指纹图谱,对10批不同批次的百药煎化学成分指纹图谱进行相似度计算,并且通过对照品比对及高效液相色谱与质谱联用技术(HPLC-MS)对主要共有峰进行指认。结果 10批百药煎指纹图谱中有10个共有峰,HPLC指纹图谱各峰分离度良好,各批次间共有峰的相对保留时间RSD均1.0%,样品间相似度均0.9,共指认出7个共有峰,即没食子酸(1号峰)、表没食子儿茶素(2号峰)、没食子酸甲酯(3号峰)、没食子酸乙酯(5号峰)、表没食子儿茶素没食子酸酯(6号峰)、2,4,6-三-O-没食子酰-α-D-葡萄糖(7号峰)、2,4,6-三-O-没食子酰-β-D-葡萄糖(9号峰);五倍子发酵百药煎后没食子酸、2,4,6-三-O-没食子酰-α-D-葡萄糖的量升高,没食子酸甲酯、没食子酸乙酯、表没食子儿茶素没食子酸酯的量明显降低;表没食子儿茶素、2,4,6-三-O-没食子酰-β-D-葡萄糖为新生成成分。结论百药煎炮制作用机制与发酵过程使五倍子化学成分发生变化和产生新的化学成分有关。指纹图谱法可用于监控百药煎发酵炮制的质量控制。
[Abstract]:Objective to establish the HPLC fingerprint of Baiyao decoction and compare the changes of chemical constituents in the decoction of Chinese gallnut and to provide a method for the quality evaluation of the decoction. Methods the RP-HPLC method was used to determine the chromatographic characteristics of Waters Symmmetry ShieldTM RP18(250 mm 脳 4.6 mm 脳 4. 6 mm ~ 5 渭 m C _ (18). Acetonitrile-0.1% trifluoroacetic acid aqueous solution gradient elution, volume flow rate 0.8 mL / min, detection wavelength 280nm, chromatographic software "Chromap Chromafinger 2005 beta 0.1" produced the standard fingerprint of 100 decoction, and the similarity of 10 batches of chemical components of decoction was calculated. The main common peaks were identified by comparison of reference substances and HPLC-MS. Results there were 10 common peaks and 10 common peaks in 10 batches. The relative retention time (RSD) of the common peak was 1.0 and the similarity between the samples was 0.9.A total of 7 common peaks were identified. That is Gallic acid (peak 1), epigallocatechin (peak 2), methyl gallate (peak 3), ethyl gallate (peak 5), and epigallocatechin gallate (peak 6). The content of tri-O- 尾 -D- glucose (peak 9); the content of Gallic acid 2O4, 6-tri-O- a- 伪 -D- glucose after the fermentation of Galla chinensis was increased, and the content of tri-O- 尾 -D- glucose increased after the fermentation of Galla chinensis, and the content of tri-O- 尾 -D- glucose increased. The amount of methyl gallate, ethyl gallate and epigallocatechin gallate decreased significantly. Epigallocatechin 6- tri-O- O- 尾 -D- glucose is a new component. Conclusion the mechanism of decoction is related to the change of chemical constituents and the production of new chemical constituents in Chinese gallnut during fermentation. It can be used to monitor the quality control of decoction fermentation.
【作者单位】： 河南中医药大学;
【基金】：公益性行业专项:六神曲等7种中药发酵技术及规范化应用研究——百药煎(201507004-03)
【分类号】：O657.72;R284.1
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本文编号：1623504