牛蒡子标准汤剂质量评价体系的建立
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摘要
为了提高牛蒡子标准汤剂的质量标准,制备了15批牛蒡子标准汤剂,通过对牛蒡苷含量及指纹图谱的研究,建立了牛蒡子标准汤剂的质量评价体系。第一煎加入8倍水,浸泡30min,煎煮20min;第二煎加入6倍水,煎煮15min,经浓缩、干燥后制得标准汤剂,应用HPLC法测定牛蒡子标准汤剂中牛蒡苷的含量及指纹图谱。结果显示:15批牛蒡子标准汤剂中牛蒡苷的转移率为21.3%～33.3%,平均转移率为27.3%,出膏率为7.1%～11.3%,平均出膏率为9.4%;通过中药指纹图谱相似度评价系统,确定了11个共有峰,通过对照品指认出了5个色谱峰,分别为绿原酸、咖啡酸、3,5-O-二咖啡酰基奎宁酸、牛蒡苷、牛蒡苷元。所建立的评价体系,牛蒡子标准汤剂制备规范,样品质量稳定,指纹图谱相似度大于0.94,对提高牛蒡子配方颗粒的质量标准具有一定的参考价值。
In order to improve the quality standard of standard decoction of Arctii fructus,15 batches of Arctii fructus standard decoction is prepared.The quality evaluation system of Arctii fructus standard decoction is established by studying the content of Arctii fructus glycoside and its fingerprint.Firstly,8times of water is added,then soaking for 30 minutes and frying for 20 minutes.Secondly,6times of water is added,then frying for 15 minutes.The standard decoction of Arctii fructus is prepared by using standardization method of concentration and drying,and the content of Arctiin and the fingerprint in the standard decoction are determined by HPLC.The results show that the transfer rate of Arctiin in the 15 batches of standard decoction is21.3%～33.3%,and the average transfer rate is 27.3%.The extractum is 7.1%～11.3%,and the average ointment rate is9.4%.The fingerprints are determined by similarity evaluation system of Chinese herbal medicine fingerprints.Five of the 11 common peaks representing chlorogenic acid,caffeic acid,3,5-O-dicaffeoylquinic acid,arctiin and arctigenin are identified.In this study,preparation of Arctii fructus standard decoction meets the specifications,sample quality is stable,and fingerprint similarity is greater than 0.94.It has certain reference value for improving the quality standard of Arctii fructus formula granules.
In order to improve the quality standard of standard decoction of Arctii fructus,15 batches of Arctii fructus standard decoction is prepared.The quality evaluation system of Arctii fructus standard decoction is established by studying the content of Arctii fructus glycoside and its fingerprint.Firstly,8times of water is added,then soaking for 30 minutes and frying for 20 minutes.Secondly,6times of water is added,then frying for 15 minutes.The standard decoction of Arctii fructus is prepared by using standardization method of concentration and drying,and the content of Arctiin and the fingerprint in the standard decoction are determined by HPLC.The results show that the transfer rate of Arctiin in the 15 batches of standard decoction is21.3%～33.3%,and the average transfer rate is 27.3%.The extractum is 7.1%～11.3%,and the average ointment rate is9.4%.The fingerprints are determined by similarity evaluation system of Chinese herbal medicine fingerprints.Five of the 11 common peaks representing chlorogenic acid,caffeic acid,3,5-O-dicaffeoylquinic acid,arctiin and arctigenin are identified.In this study,preparation of Arctii fructus standard decoction meets the specifications,sample quality is stable,and fingerprint similarity is greater than 0.94.It has certain reference value for improving the quality standard of Arctii fructus formula granules.
引文
[1]国家药典委员会.中华人民共和国药典(一部)[M].北京:中国医药科技出版社,2015.
[2]徐国钧.中国药材学[M].北京:中国医药科技出版社,1996.
[3]南京中医药大学.中药大辞典[M].上海:上海科学技术出版社,2006.
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[7]李军山,聂丽建,冀艳花,等.白鲜皮饮片标准汤剂质量评价体系构建[J].河北工业科技,2018,35(5):370-376.LI Junshan,NIE Lijian,JI Yanhua,et al.Establishment of quality evaluation system of standard decoction of Dictamni Cortex pieces[J].Hebei Journal of Industrial Science and Technology,2018,35(5):370-376.
[8]陈士林,刘安,朱广伟,等.中药饮片标准汤剂研究策略[J].中国中药杂志,2016,41(8):1367-1375.CHEN Shilin,LIU An,ZHU Guangwei,et al.Research strategies in standard decoction of medicinal slices[J].Chinese Journal of Traditional Chinese Medicine,2016,41(8):1367-1375.
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[10]林伟雄,乐智勇,车海燕,等.甘草饮片标准汤剂的研究[J].中国中药杂志,2017,42(3):6-11.LIN Weixiong,LE Zhiyong,CHE Haiyan,et al.Research on Glycyrrhizeae Radix standard decoction[J].Chinese Journal of Traditional Chinese Medicine,2017,42(3):6-11.
[11]LIU H,ZHANG Y,SUN Y,et al.Determination of the major constituents in fruit of Arctium lappaL.by matrix solid-phase dispersion extraction coupled with HPLC separation and fluorescence detection[J].J Chromatogr B,2010,878(28):2707-2711.
[12]杨申明,王振吉,徐成东,等.重齿鳞毛蕨中总黄酮的含量测定[J].河北工业科技,2014,31(1):48-52.YANG Shenming,WANG Zhenji,XU Chengdong,et al.Content determination of total flavonoids in Dryopteris juxtaposita[J].Hebei Journal of Industrial Science and Technology,2014,31(1):48-52.
[13]姚小丽,郝亮,陈秀红.熊果苷及其中间体的含量测定[J].河北工业科技,2012,29(4):228-231.YAO Xiaoli,HAO Liang,CHEN Xiuhong.Content determination of arbutin and its intermediate[J].Hebei Journal of Industrial Science and Technology,2012,29(4):228-231.
[14]TENG H,CHOI Y H.Optimization of ultrasonic-assisted extraction of bioactive alkaloid compounds from rhizome coptidis(CoptisChinensisFranch.)usingresponsesurface methodology[J].Food Chem,2014,142:299-305.
[15]张肖建,霍保军,李军山,等.葛根水煎剂和配方颗粒HPLC指纹图谱相关性研究[J].河北工业科技,2018,35(3):226-230.ZHANG Xiaojian,HUO Baojun,LI Junshan,et al.Correlation of fingerprint of puerariae water decoction and formula granules by HPLC[J].Hebei Journal of Industrial Science and Technology,2018,35(3):226-230.
[16]宾婕,施建莲,胡珊珊,等.不同产地牛蒡子的指纹图谱研究[J].药物资讯,2017,6(5):121-126.BIN Jie,SHI Jianlian,HU Shanshan,et al.Identification of Arctium lappa L.from different cultivation places by HPLC fingerprint[J].Pharmacy Information,2017,6(5):121-126.
[2]徐国钧.中国药材学[M].北京:中国医药科技出版社,1996.
[3]南京中医药大学.中药大辞典[M].上海:上海科学技术出版社,2006.
[4]毕葳,雷海民,何远景,等.不同产地牛蒡子药材质量评价[J].中国中医药信息杂志,2005,12(4):47-48.BI Wei,LEI Haimin,HE Yuanjing,et al.Quality evaluation of Arctium lappa in various market[J].Chinese Journal of Information on Traditional Chinese Medicine,2005,12(4):47-48.
[5] MARUTA Y,KAWABATA J.Antioxidative caffeoylquinic acid derivatives in the roots of burdock(Arctium lappa L.)[J].J Agric Food Chem,1995,43(10):2592-2595.
[6]刘启迪.牛蒡子炮制工艺及质量标准研究[D].南京:南京中医药大学,2014.LIU Qidi.Study on Processing Technology and Quality Standards of Arctii Fructus[D].Nanjing:Nanjing University of Chinese Medicine,2014.
[7]李军山,聂丽建,冀艳花,等.白鲜皮饮片标准汤剂质量评价体系构建[J].河北工业科技,2018,35(5):370-376.LI Junshan,NIE Lijian,JI Yanhua,et al.Establishment of quality evaluation system of standard decoction of Dictamni Cortex pieces[J].Hebei Journal of Industrial Science and Technology,2018,35(5):370-376.
[8]陈士林,刘安,朱广伟,等.中药饮片标准汤剂研究策略[J].中国中药杂志,2016,41(8):1367-1375.CHEN Shilin,LIU An,ZHU Guangwei,et al.Research strategies in standard decoction of medicinal slices[J].Chinese Journal of Traditional Chinese Medicine,2016,41(8):1367-1375.
[9]朱广伟,李西文,陈士林.白芍饮片标准汤剂质量标准研究[J].世界中医药,2016,11(5):753-757.ZHU Guangwei,LI Xiwen,CHEN Shilin.Quality standard research on standard decoction of paeonialactiflora[J].World Chinese Medicine,2016,11(5):753-757.
[10]林伟雄,乐智勇,车海燕,等.甘草饮片标准汤剂的研究[J].中国中药杂志,2017,42(3):6-11.LIN Weixiong,LE Zhiyong,CHE Haiyan,et al.Research on Glycyrrhizeae Radix standard decoction[J].Chinese Journal of Traditional Chinese Medicine,2017,42(3):6-11.
[11]LIU H,ZHANG Y,SUN Y,et al.Determination of the major constituents in fruit of Arctium lappaL.by matrix solid-phase dispersion extraction coupled with HPLC separation and fluorescence detection[J].J Chromatogr B,2010,878(28):2707-2711.
[12]杨申明,王振吉,徐成东,等.重齿鳞毛蕨中总黄酮的含量测定[J].河北工业科技,2014,31(1):48-52.YANG Shenming,WANG Zhenji,XU Chengdong,et al.Content determination of total flavonoids in Dryopteris juxtaposita[J].Hebei Journal of Industrial Science and Technology,2014,31(1):48-52.
[13]姚小丽,郝亮,陈秀红.熊果苷及其中间体的含量测定[J].河北工业科技,2012,29(4):228-231.YAO Xiaoli,HAO Liang,CHEN Xiuhong.Content determination of arbutin and its intermediate[J].Hebei Journal of Industrial Science and Technology,2012,29(4):228-231.
[14]TENG H,CHOI Y H.Optimization of ultrasonic-assisted extraction of bioactive alkaloid compounds from rhizome coptidis(CoptisChinensisFranch.)usingresponsesurface methodology[J].Food Chem,2014,142:299-305.
[15]张肖建,霍保军,李军山,等.葛根水煎剂和配方颗粒HPLC指纹图谱相关性研究[J].河北工业科技,2018,35(3):226-230.ZHANG Xiaojian,HUO Baojun,LI Junshan,et al.Correlation of fingerprint of puerariae water decoction and formula granules by HPLC[J].Hebei Journal of Industrial Science and Technology,2018,35(3):226-230.
[16]宾婕,施建莲,胡珊珊,等.不同产地牛蒡子的指纹图谱研究[J].药物资讯,2017,6(5):121-126.BIN Jie,SHI Jianlian,HU Shanshan,et al.Identification of Arctium lappa L.from different cultivation places by HPLC fingerprint[J].Pharmacy Information,2017,6(5):121-126.