五味子醋蒸前后颜色及8种木脂素变化
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摘要
目的比较五味子Schisandra chinensis(Turcz.) Baill.醋蒸前后颜色及8种木脂素的变化。方法采用分光测色仪测定五味子饮片的颜色参数,利用HPLC法建立五味子饮片的指纹图谱并进行整体成分的差异性分析,同时测定8种代表性木脂素类成分的含有量。结果经醋蒸后,五味子由红色转变为黑色;将20个样品指纹图谱中的232个匹配色谱峰峰面积组成的矩阵进行PCA分析,生五味子与醋五味子可分别实现较好的聚类;测得的8种木脂素成分炮制前总含有量为0.98%～1.29%,炮制后木脂素总含有量为1.05%～1.36%。炮制前后木脂素类成分的组成及含有量无明显差异。结论该方法准确稳定,重复性好,可用于五味子的质量控制。
AIM To compare the changes of colour and eight lignans of Schisandra chinensis(Turcz.) Baill. before and after steaming with vinegar. METHODS The color values of processed products of S. chinensis were measured by spectrophotometer. Based on the fingerprints established by the method of HPLC, the differences of the whole components were analyzed. Meanwhile, the contents of eight representative lignans were determined.RESULTS After steaming with vinegar, the color of S. chinensis was transformed from red to black. PCA based on two hundred and thirty-two matched chromatographic peak areas in twenty sample fingerprints showing that the raw S. chinensis and the ones steamed with vinegar could cluster, respectively. The total content of eight lignans of the samples before and after processing were 0.98%-1.29% and 1.05%-1.36%, respectively. There was no significant difference in composition and content of lignans before and after processing. CONCLUSION This accurate,stable and reproducible method can be used for the quality control of S. chinensis.
AIM To compare the changes of colour and eight lignans of Schisandra chinensis(Turcz.) Baill. before and after steaming with vinegar. METHODS The color values of processed products of S. chinensis were measured by spectrophotometer. Based on the fingerprints established by the method of HPLC, the differences of the whole components were analyzed. Meanwhile, the contents of eight representative lignans were determined.RESULTS After steaming with vinegar, the color of S. chinensis was transformed from red to black. PCA based on two hundred and thirty-two matched chromatographic peak areas in twenty sample fingerprints showing that the raw S. chinensis and the ones steamed with vinegar could cluster, respectively. The total content of eight lignans of the samples before and after processing were 0.98%-1.29% and 1.05%-1.36%, respectively. There was no significant difference in composition and content of lignans before and after processing. CONCLUSION This accurate,stable and reproducible method can be used for the quality control of S. chinensis.
引文
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[18] 王丹,卜海博,李向日.红外光谱技术在中药炮制研究中的应用与展望[J].中国实验方剂学杂志,2011,17(7):269-271.
[2] 苏桂云,郭红星.五味子的炮制与功效[J].首都食品与医药,2012,19(11):40-41.
[3] 王陈萍,许波,蔡向明,等.不同五味子类木脂素成分对损伤肝细胞的保护作用比较[J].中国医药导报,2017,14(19):35-38.
[4] 徐冰,杨盼盼,王佩龙,等.五味子科木脂素类化合物抗氧化活性研究[J].四川中医,2012,30(5):52-54.
[5] 李洁,顾伟鹰,时扣荣,等.五味子木脂素类有效成分的药动学及药效学研究进展[J].世界临床药物,2017,38(5):348-352.
[6] 任丽佳,李林,殷放宙,等.五味子抗肿瘤活性成分及作用机制研究进展[J].中国药理学通报,2012,28(1):140-142.
[7] Yin F Z,Yin W,Zhang X,et al.Development of an HPLC fingerprint for quality control and species differentiation of Fructus Schisandrae[J].Acta Chromatographica,2010,22(4):609-621.
[8] 袁琨,严惠民,金尚忠,等.基于D/8条件的颜色测量仪器SCE测量光泽修正模型的设计[J].光学学报,2013,33(11):115-121.
[9] 殷放宙,陈斌,陆兔林,等.五味子药材RP-HPLC指纹图谱及其共有模式的建立[J].中成药,2005,27(8):872-875.
[10] 郑艳超,马琳,张坚,等.HPLC法测定五味子果梗中6种木脂素[J].中成药,2017,39(2):355-359.
[11] Zhang H,Zhang G Q,Zhu Z Y,et al.Determination of six lignans in Schisandra chinensis (Turcz.) Baill.fruits and related Chinese multiherb remedies by HPLC[J].Food Chemistry,2009,115(2):735-739.
[12] 冯雪松,刘雅茹,孟繁浩,等.五味子药材HPLC指纹图谱的研究[J].化学与生物工程,2006,23(5):60-62.
[13] 李晓亮,易进海,刘云华,等.南五味子、五味子HPLC指纹图谱研究和木脂素成分测定[J].中成药,2011,33(6):920-924.
[14] 郑春英,李宏涛,吴桐,等.HPLC法同时测定五味子不同部位中三种木脂素成分含有量[J].食品科学,2007,28(7):376-379.
[15] Melgosa M,Huertas R,Berns R S.Relative significance of the terms in the CIEDE2000 and CIE94 color-difference formulas[J].J Opt Soc Am A Opt Image Sci Vis,2004,21(12):2269-2275.
[16] Huertas R,Melgosa M,Oleari C.Performance of a color-difference formula based on OSA-UCS space using small-medium color differences[J].J Opt Soc Am A Opt Image Sci Vis,2006,23(9):2077-2284.
[17] Yin F Z,Wu X Y,Mao C Q,et al.Study progress of spectral color science and its prospect of application in the field of Chinese medicine[J].Spectrosc Spect Anal,2013,33(9):2315-2320.
[18] 王丹,卜海博,李向日.红外光谱技术在中药炮制研究中的应用与展望[J].中国实验方剂学杂志,2011,17(7):269-271.