基于主成分分析法评价不同种类辅料对酒白芍饮片的影响
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摘要
目的:比较不同种类、不同浓度酒以及蒸馏水对白芍饮片内在质量的影响,为炮制辅料酒质量标准的研究提供实验依据。方法:利用HPLC法同时测定芍药苷、芍药内酯苷、苯甲酰芍药苷、β-PGG、没食子酸的含量,并测定浸出物的含量;利用SPSS 20.0数据分析软件进行主成分分析,并进行综合评价。结果:15.0%vol黄酒组中芍药苷、芍药内酯苷、苯甲酰芍药苷、没食子酸及浸出物含量高于其他组别;β-PGG含量为56.0%vol白酒组较高,15.0%vol黄酒组次之;主成分分析综合评分结果为:15.0%vol黄酒组>12.0%vol黄酒组>56.0%vol白酒组>12.0%vol酒精组>9.0%vol黄酒组>蒸馏水组。结论:不同种类、不同浓度酒对白芍饮片内在质量产生不同影响,建议酒白芍等酒炙饮片炮制选用黄酒作为炮制辅料,且乙醇浓度不得少于15.0%vol。
Objective:To provide experimental basis for the study of quality standard of auxiliary wines by comparing the effects of different kinds of wines and distilled water on the internal quality of Wine Paeoniae Radix Alba.Methods:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,β-PGG,gallic acid and extract were determined by HPLC.Principal component analysis(PCA)was carried out by SPSS 20.0 data analysis software to evaluate the effect of different processing auxiliary wines on the quality of Wine Paeoniae Radix Alba.Results:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,gallic acid and extract in 15.0% Chinese rice wine group were higher than those in other excipient groups.The content of β-PGG in 56.0%vol white wine group was the highest,followed by the 15.0%vol Chinese rice wine group.The comprehensive score of PCA was as follows,15.0%vol Chinese rice wine group>12.0%vol Chinese rice wine group>56.0%vol white wine group>12.0%vol alcohol group>9.0%vol Chinese rice wine group>distilled water group.Conclusion:Different kinds of wines have different influences on the internal quality of Paeoniae Radix Alba and the results suggest that Chinese rice wine above 15.0%vol should be selected as the processing auxiliary wine.
Objective:To provide experimental basis for the study of quality standard of auxiliary wines by comparing the effects of different kinds of wines and distilled water on the internal quality of Wine Paeoniae Radix Alba.Methods:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,β-PGG,gallic acid and extract were determined by HPLC.Principal component analysis(PCA)was carried out by SPSS 20.0 data analysis software to evaluate the effect of different processing auxiliary wines on the quality of Wine Paeoniae Radix Alba.Results:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,gallic acid and extract in 15.0% Chinese rice wine group were higher than those in other excipient groups.The content of β-PGG in 56.0%vol white wine group was the highest,followed by the 15.0%vol Chinese rice wine group.The comprehensive score of PCA was as follows,15.0%vol Chinese rice wine group>12.0%vol Chinese rice wine group>56.0%vol white wine group>12.0%vol alcohol group>9.0%vol Chinese rice wine group>distilled water group.Conclusion:Different kinds of wines have different influences on the internal quality of Paeoniae Radix Alba and the results suggest that Chinese rice wine above 15.0%vol should be selected as the processing auxiliary wine.
引文
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[2] 李华鹏,桑立红,侯准,等.中药酒制的研究概况[J].中药材,2011,34(3):478-481.
[3] 李小宁,龚千锋,于欢,等.液体炮制辅料应用概况[J].江西中医药大学学报,2016,28(2):117-121.
[4] 张振凌,吴国学,张红伟,等.不同种类不同浓度酒炮制对牛膝饮片主要有效成分的影响[A].2008年中国药学会学术年会暨第八届中国药师周论文集[C].石家庄:中国药学会,2008.
[5] 吴国学,张振凌,赵丽娜.不同种类酒制牛膝对急性血瘀模型大鼠血液流变学的影响[J].中华中医药杂志,2011,26(3):498-500.
[6] 王建科,李玮,张水国,等.酒润麸炒白芍的工艺优化[J].贵州农业科学,2014,42(6):157-160.
[7] 时维静,储明明,谭志静.不同炮制方法对白芍中芍药苷含量的影响[J].中国中医药信息杂志,2008,15(12):49-50.
[8] 国家药典委员会.中华人民共和国药典[S].四部.北京:中国医药科技出版社,2015:202.
[9] 李颖,魏新智.白芍不同炮制品的镇痛、镇静、抗炎作用比较[J].辽宁中医药大学学报,2016,18(4):39-41.
[10] 金英善,陈曼丽,陶俊.芍药化学成分和药理作用研究进展[J].中国药理学与毒理学杂志,2013,27(4):745-750.
[11] 王成龙.基于白芍养血柔肝功效的芍药苷、芍药内酯苷药理作用研究[D].北京:北京中医药大学,2017.
[12] 朱映黎,张建军,王景霞,等.芍药内酯苷和芍药苷对环磷酰胺致血虚小鼠的补血作用及对GM-CSF,IL-3,TNF-α影响的比较研究[J].中国中药杂志,2015,40(2):330-333.
[13] 施锁平,钱丽华,岳豪祥,等.白芍不同炮制品芍药苷含量测定及其镇痛作用的比较研究[J].中国中医药科技,2016,23(3):286-288.
[14] 郑雪花,杨君,杨跃辉.没食子酸药理作用的研究进展[J].中国医院药学杂志,2017,37(1):94-98,102.
[15] 赵勇,王红,王宝恩.中药水解类鞣质PGG的研究进展[J].临床和实验医学杂志,2013,12(6):462-464.
[16] 全国食品工业标准化技术委员会酿酒分技术委员会.GB/T 13662-2008黄酒[S].北京:中国标准出版社,2008.