基于CRITIC法计算权重系数的枳壳综合品质研究
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摘要
目的:测定不同产地枳壳有效成分含量并评价其质量,为其作为中药类保健食品原料开发利用提供理论基础。方法:采用高效液相色谱法、紫外分光光度法分别测定枳壳中柚皮苷、新橙皮苷、多酚、三萜及多糖的含量,并基于CRITIC客观赋值法进行综合评价。结果:样品中柚皮苷、新橙皮苷、多酚、三萜及多糖的质量分数分别为44.78～131.39、21.14～74.17、33.38～71.90、7.80～19.50、0.75～1.81 mg·g~(-1)。由加权得分可知,样品编号为AF-7的综合评分最高,品质最佳,其次是AF-10;AF-4的得分最低,各项指标数值低,质量较差。结论:不同产地枳壳有效成分含量差异较大,通过多指标成分分析综合客观评价了枳壳的品质,以沅江三眼塘产区枳壳综合评分最佳、质量最优,体现了湘枳壳的道地性,为今后其作为保健食品的开发利用提供参考。
Objective:This paper focused on analyzing the content of effective components in Aurantti fructus from different regions,and evaluating their qualities.Then the theoretical basis was provided for the explotation and utilization of A.fructus,as a health food raw material.Methods:The content of naringin and neohesperidin was determined by HPLC,and the level of polyphenols,triterpenoids and polysaccharides was determined by UV spectrophotometry.The comprehensive evaluation was based on the method of Criteria Importance Through Inter-criteria Correlation(CRITIC).Results:The content ranges of these components in samples were 44.78-131.39,21.14-74.17,33.38-71.90,7.80-19.50 and 0.75-1.81 mg·g~(-1),respectively.It is concluded from the weighted scores that AF-7 has the highest comprehensive score and the best quality,followed by AF-10.Among the 12 samples,AF-4 scored lowest with the low content of effective fractions and poor quality.Conclusion:The content of effective compositions in A.fructus has significant differences.The quality of these samples was evaluated through multi-indicator analysis,and the samples from Sanyantang of Yuanjiang have higher scores and better qualities,which represents strongly the geo-herbalism of the Hunan A.fructus.It can provides references for the further development of health food from A.fructus.
Objective:This paper focused on analyzing the content of effective components in Aurantti fructus from different regions,and evaluating their qualities.Then the theoretical basis was provided for the explotation and utilization of A.fructus,as a health food raw material.Methods:The content of naringin and neohesperidin was determined by HPLC,and the level of polyphenols,triterpenoids and polysaccharides was determined by UV spectrophotometry.The comprehensive evaluation was based on the method of Criteria Importance Through Inter-criteria Correlation(CRITIC).Results:The content ranges of these components in samples were 44.78-131.39,21.14-74.17,33.38-71.90,7.80-19.50 and 0.75-1.81 mg·g~(-1),respectively.It is concluded from the weighted scores that AF-7 has the highest comprehensive score and the best quality,followed by AF-10.Among the 12 samples,AF-4 scored lowest with the low content of effective fractions and poor quality.Conclusion:The content of effective compositions in A.fructus has significant differences.The quality of these samples was evaluated through multi-indicator analysis,and the samples from Sanyantang of Yuanjiang have higher scores and better qualities,which represents strongly the geo-herbalism of the Hunan A.fructus.It can provides references for the further development of health food from A.fructus.
引文
[1]潘隽丽,杨翠平,苏薇薇.枳壳类药材的研究概况[J].中药材,2003,26(10):768-771.
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[11]YINGJIE H,ZONGKAI L,WEI W,et al.Chemical Profiles and Simultaneous Quantification of Aurantii fructus by Use of HPLC-Q-TOF-MS Combined with GC-MS and HPLCMethods[J].Molecules,2018,23(9):2189.
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[13]杨玉红,郝慧敏.药用植物多糖的生物学功能及应用研究进展[J].生物学教学,2013,38(1):6-8.
[14]邢娜,舒尊鹏,徐炳清,等.枳壳多糖CALB-1的提取、分离纯化及免疫调节活性研究[J].中草药,2015,46(5):639-644.
[15]舒尊鹏,杨燕妮,王毅,等.枳壳多糖对辐射损伤小鼠的防护作用研究[J].中国药理学通报,2018,34(5):670-674.
[16]吴建华,吴志瑰,裴建国,等.多酚类化合物的研究进展[J].中国现代中药,2015,17(6):630-636.
[17]KHALIFA I,ZHU W,LI K K,et al.Polyphenols of mulberry fruits as multifaceted compounds:Compositions,metabolism,health benefits,and stability-A structural review[J].J Funct Foods,2018,40(1):28-43.
[18]符晨星.植物活性成分的功能性研究:代谢酶活性抑制及抗炎症效果的评价[D].长沙:湖南农业大学,2010.
[19]王林元,张建军,王淳,等.对中药类保健食品的认识及研究开发策略[J].中国中药杂志,2016,41(21):3927-3930.
[20]郭增喜,李文庭,李兆奎.不同产地枳壳中柚皮苷和新橙皮苷的测定[J].中草药,2012,43(7):1347-1348.
[21]施学骄,张杰红,刘友平,等.星点设计-效应面法优化枳实总酚酸提取工艺[J].食品研究与开发,2013,34(3):24-27.
[22]谢倩,王威,陈清西.橄榄多酚含量测定方法的比较[J].食品科学,2014,35(8):204-207.
[23]田庆国,丁霄霖.测定橘核中柠檬苦素类似物的分光光度法[J].分析测试学报,1999,18(5):45-47.
[24]唐韵熙,邓放明.椪柑核中柠檬苦素类似物提取条件优化[J].食品与机械,2013,29(6):162-165.
[25]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J].食品科学,2016,37(4):158-163.
[26]贾成友,李微,张传辉,等.基于多指标权重分析和正交设计法优选白黄泄热止痢片复方提取工艺[J].中草药,2016,47(6):917-922.
[27]黄潇,刘婧,付小梅,等.基于CRITIC法计算权重系数的Box-Behnken响应面法优化栀子炭微波炮制工艺研究[J].中草药,2017,48(6):1133-1138.
[28]陈翔,郭海波,陈才军,等.基于CRITIC法计算权重系数的正交设计法优化三叶青干燥工艺的研究[J].时珍国医国药,2018,29(9):2174-2176.
[2]唐毅.卫生部公布药食同源物品可用于保健食品物品名单[J].中医药学刊,2002,21(2):176.
[3]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,2015:246.
[4]何英杰,王靖,刘东波,等.不同环境条件对枳壳挥发油主要成分的影响[J].中成药,2017,39(10):2200-2203.
[5]ZHANG Y J,HUANG W,HUANG X,et al.Fructus Aurantii induced antidepressant effect via its monoaminergic mechanism and prokinetic action in rat[J].Phytomedicine,2012,19(12):1101-1107.
[6]施学骄.酸橙果实不同采收期化学成分动态变化及枳实、枳壳药材质量评价研究[D].四川:成都中医药大学,2012.
[7]何英杰,刘东波,唐其,等.酸橙类中药材枳实和枳壳化学成分研究进展[J].中药材,2017,40(6):1488-1494.
[8]ZHANG J,GAO W,LIU Z,et al.Systematic analysis of main constituents in rat biological samples after oral administration of the methanol extract of Fructus Aurantii by HPLC-ESI-MS/MS.[J].Iranian J Pharm Res,2014,13(2):493-503.
[9]TAN W,LI Y,WANG Y,et al.Anti-coagulative and gastrointestinal motility regulative activities of Fructus Aurantii Immaturus and its effective fractions[J].Biomedi Pharmacother,2017,90(6):244-252.
[10]YING JIE H,PI C,WEI W,et al.Rapid Investigation and Screening of Bioactive Components in Simo Decoction via LC-Q-TOF-MS and UF-HPLC-MD Methods[J].Molecules,2018,23(7):1792.
[11]YINGJIE H,ZONGKAI L,WEI W,et al.Chemical Profiles and Simultaneous Quantification of Aurantii fructus by Use of HPLC-Q-TOF-MS Combined with GC-MS and HPLCMethods[J].Molecules,2018,23(9):2189.
[12]尤文挺,王洒,何龙,等.柠檬苦素单体的药理活性研究进展[J].中药材,2017,40(1):242-246.
[13]杨玉红,郝慧敏.药用植物多糖的生物学功能及应用研究进展[J].生物学教学,2013,38(1):6-8.
[14]邢娜,舒尊鹏,徐炳清,等.枳壳多糖CALB-1的提取、分离纯化及免疫调节活性研究[J].中草药,2015,46(5):639-644.
[15]舒尊鹏,杨燕妮,王毅,等.枳壳多糖对辐射损伤小鼠的防护作用研究[J].中国药理学通报,2018,34(5):670-674.
[16]吴建华,吴志瑰,裴建国,等.多酚类化合物的研究进展[J].中国现代中药,2015,17(6):630-636.
[17]KHALIFA I,ZHU W,LI K K,et al.Polyphenols of mulberry fruits as multifaceted compounds:Compositions,metabolism,health benefits,and stability-A structural review[J].J Funct Foods,2018,40(1):28-43.
[18]符晨星.植物活性成分的功能性研究:代谢酶活性抑制及抗炎症效果的评价[D].长沙:湖南农业大学,2010.
[19]王林元,张建军,王淳,等.对中药类保健食品的认识及研究开发策略[J].中国中药杂志,2016,41(21):3927-3930.
[20]郭增喜,李文庭,李兆奎.不同产地枳壳中柚皮苷和新橙皮苷的测定[J].中草药,2012,43(7):1347-1348.
[21]施学骄,张杰红,刘友平,等.星点设计-效应面法优化枳实总酚酸提取工艺[J].食品研究与开发,2013,34(3):24-27.
[22]谢倩,王威,陈清西.橄榄多酚含量测定方法的比较[J].食品科学,2014,35(8):204-207.
[23]田庆国,丁霄霖.测定橘核中柠檬苦素类似物的分光光度法[J].分析测试学报,1999,18(5):45-47.
[24]唐韵熙,邓放明.椪柑核中柠檬苦素类似物提取条件优化[J].食品与机械,2013,29(6):162-165.
[25]张媛媛,张彬.苯酚-硫酸法与蒽酮-硫酸法测定绿茶茶多糖的比较研究[J].食品科学,2016,37(4):158-163.
[26]贾成友,李微,张传辉,等.基于多指标权重分析和正交设计法优选白黄泄热止痢片复方提取工艺[J].中草药,2016,47(6):917-922.
[27]黄潇,刘婧,付小梅,等.基于CRITIC法计算权重系数的Box-Behnken响应面法优化栀子炭微波炮制工艺研究[J].中草药,2017,48(6):1133-1138.
[28]陈翔,郭海波,陈才军,等.基于CRITIC法计算权重系数的正交设计法优化三叶青干燥工艺的研究[J].时珍国医国药,2018,29(9):2174-2176.