彝药蜜酒同制大黄炮制前后17种成分含量比较
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摘要
目的比较彝药蜜酒同制大黄炮制前后17种成分含量变化。方法采用HPLC法对大黄和蜜酒同制大黄中的没食子酸、儿茶素、表儿茶素、虎杖苷、阿魏酸、番泻苷B、大黄酸-8-O-β-D-葡萄糖苷、番泻苷A、大黄素-1-O-葡萄糖苷、大黄酚-8-O-葡萄糖苷、山柰酚、大黄素-8-O-葡萄糖苷、芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚17种成分进行定量分析。结果没食子酸、儿茶素、表儿茶素、虎杖苷、阿魏酸、番泻苷B、大黄酸-8-O-β-D-葡萄糖苷、番泻苷A、大黄素-1-O-葡萄糖苷、大黄酚-8-O-葡萄糖苷、山柰酚、大黄素-8-O-葡萄糖苷、芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚17种成分能够良好分离;其线性范围为25.94～830.00μg/m L(r=0.999 1)、28.20～1 805.00μg/m L(r=0.999 8)、77.03～2 465.00μg/m L(r=0.999 2)、25.00～1 600.00μg/m L(r=0.999 3)、11.41～730.00μg/m L(r=0.999 6)、7.85～1 005.00μg/m L(r=0.999 0)、210.47～6 735.00μg/m L(r=0.999 0)、113.28～3 625.00μg/m L(r=0.999 6)、10.94～700.00μg/m L(r=0.999 8)、218.80～1 415.00μg/m L(r=0.999 6)、55.00～1 760.00μg/m L(r=0.999 2)、48.44～1 550.00μg/m L(r=0.999 7)、19.22～625.00μg/m L(r=0.999 6)、18.91～1 210.00μg/m L(r=0.999 1)、14.06～450.00μg/m L(r=0.999 2)、61.41～1 965.00μg/m L(r=0.999 4)、25.16～805.00μg/m L(r=0.999 5);17种成分3个质量浓度下加样回收率平均值在93.71%～102.77%。大黄经彝药蜜酒炮制法炮制后番泻苷类及蒽醌类成分的含量显著降低,而没食子酸的含量则显著升高。结论首次基于HPLC法对彝药蜜酒同制大黄中17种成分进行定量分析,为制订彝药蜜酒同制大黄的质量标准提供参考。
Objective To compare the changes of 17 constituents in rhubarb before and after the processing of honeyed wine.Methods HPLC method was used to quantitatively analyze 17 components including gallic acid, catechin, epicatechin, polydatin,ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol,emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion in honeyed wine rhubarb. Results Seventeen kinds of ingredients, gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion, were well separated. The linear ranges of which were 25.94—830.00 μg/m L(r = 0.999 1), 28.20—1 805.00 μg/m L(r =0.999 8), 77.03—2 465.00 μg/m L(r = 0.999 2), 25.00—1 600.00 μg/m L(r = 0.999 3), 11.41—730.00 μg/m L(r = 0.999 6), 7.85—1 005.00 μg/m L(r = 0.999 0), 210.47—6 735.00 μg/m L(r = 0.999 0), 113.28—3 625.00 μg/m L(r = 0.999 6), 10.94—700.00 μg/m L(r = 0.999 8), 218.80—1 415.00 μg/m L(r = 0.999 6), 55.00—1 760.00 μg/m L(r = 0.999 2), 48.44—1 550.00 μg/m L(r = 0.999 7),19.22—625.00 μg/m L(r = 0.999 6), 18.91—1 210.00 μg/m L(r = 0.999 1), 14.06—450.00 μg/m L(r = 0.999 2), 61.41—1 965.00μg/m L(r = 0.999 4), and 25.16—805.00 μg/m L(r = 0.999 5), respectively. The averages of the total recovery were 93.71%—102.77%at the three concentrations of 17 components. The content of sennoside and anthraquinone was significantly reduced after rhubarb was processed by Yi method, while the content of gallic acid was significantly increased. Conclusion For the first time, HPLC method was used to quantitatively analyze the 17 components in honeyed wine rhubarb, which provided a reference for the quality standards of honeyed wine rhubarb.
Objective To compare the changes of 17 constituents in rhubarb before and after the processing of honeyed wine.Methods HPLC method was used to quantitatively analyze 17 components including gallic acid, catechin, epicatechin, polydatin,ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol,emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion in honeyed wine rhubarb. Results Seventeen kinds of ingredients, gallic acid, catechin, epicatechin, polydatin, ferulic acid, sennoside B, rhein-8-O-β-D-glucoside, sennoside A, emodin-1-O-glucoside, chrysophanol-8-O-glucoside, kaempferol, emodin-8-O-glucoside, aloe-emodin, rhein, emodin, chrysophanol, and physcion, were well separated. The linear ranges of which were 25.94—830.00 μg/m L(r = 0.999 1), 28.20—1 805.00 μg/m L(r =0.999 8), 77.03—2 465.00 μg/m L(r = 0.999 2), 25.00—1 600.00 μg/m L(r = 0.999 3), 11.41—730.00 μg/m L(r = 0.999 6), 7.85—1 005.00 μg/m L(r = 0.999 0), 210.47—6 735.00 μg/m L(r = 0.999 0), 113.28—3 625.00 μg/m L(r = 0.999 6), 10.94—700.00 μg/m L(r = 0.999 8), 218.80—1 415.00 μg/m L(r = 0.999 6), 55.00—1 760.00 μg/m L(r = 0.999 2), 48.44—1 550.00 μg/m L(r = 0.999 7),19.22—625.00 μg/m L(r = 0.999 6), 18.91—1 210.00 μg/m L(r = 0.999 1), 14.06—450.00 μg/m L(r = 0.999 2), 61.41—1 965.00μg/m L(r = 0.999 4), and 25.16—805.00 μg/m L(r = 0.999 5), respectively. The averages of the total recovery were 93.71%—102.77%at the three concentrations of 17 components. The content of sennoside and anthraquinone was significantly reduced after rhubarb was processed by Yi method, while the content of gallic acid was significantly increased. Conclusion For the first time, HPLC method was used to quantitatively analyze the 17 components in honeyed wine rhubarb, which provided a reference for the quality standards of honeyed wine rhubarb.
引文
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[13]卢红星.大黄的不同炮制品及药理作用[J].中医临床研究,2012,4(4):36.
[14]刘亮亮,隋峰,闫美娟,等.大黄炮制品各组分泻下作用的比较研究[J].中国实验方剂学杂志,2012,18(17):161-165.
[15]孙慧,朱超,章弘扬,等.大黄及其炮制品的液质联用分析及物质基础比较[J].中成药,2009,31(3):420-424.
[16]祝婷婷,刘晓,汪小莉,等.大黄不同方法炮制后药理作用及化学成分变化研究进展[J].中国新药杂志,2016,25(8):883-887.
[17]Wang M,Fu J,Guo H,et al.Discrimination of crude and processed rhubarb products using a chemometric approach based on ultra fast liquid chromatography with ion trap/time-of-flight mass spectrometry[J].J Sep Sci,2015,38(3):395-401.
[18]何建萍.彝药炮制特色[J].中国处方药,2017,15(15):21.
[19]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.
[20]田华咏,瞿显友,熊朋辉.中国民族药炮制集成[M].北京:北京中医古籍出版社,2000.
[21]王玥,吕露阳,李莹,等.Box-Behnken响应面法优化彝药蜜酒同制大黄工艺[J].中草药,2019,50(4):844-851.
[2]Gao L L,Guo T,Xu X D,et al.Rapid identification and simultaneous analysis of multiple constituents from Rheum tanguticum Maxim.ex Balf.by UPLC/Q-TOF-MS[J].Nat Prod Res,2017,31(13):1529-1535.
[3]Rokaya M B,Munzbergova Z,Timsina B,et al.Rheum australe D.Don:A review of its botany,ethnobotany,phytochemistry and pharmacology[J].JEthnopharmacol,2012,141(3):761-774.
[4]Yan Y,Zhang Q,Feng F.HPLC-TOF-MS and HPLC-MS/MS combined with multivariate analysis for the characterization and discrimination of phenolic profiles in nonfumigated and sulfur-fumigated rhubarb[J].J Sep Sci,2016,39(14):2667-2677.
[5]Yang D Z,Sun G,Zhang A,et al.Screening and analyzing the potential bioactive components from rhubarb,using a multivariate data processing approach and ultra-high performance liquid chromatography coupled with time-of-flight mass spectrometry[J].Anal Methods,2015,7(2):650-661.
[6]Zhu T,Liu X,Wang X,et al.Profiling and analysis of multiple compounds in rhubarb decoction after processing by wine steaming using UHPLC-Q-TOF-MS coupled with multiple statistical strategies[J].J Sep Sci,2016,39(15):3081-3090.
[7]谭鹏,张海珠,李洋,等.基于活血生物效价检测大黄中10个蒽醌类成分抗血小板聚集作用初步研究[J].中草药,2018,49(4):859-865.
[8]于飞,李苏宁.大黄蒽醌在大鼠体内的药动学研究[J].现代药物与临床,2017,32(12):2313-2320.
[9]窦志华,曹瑞,卞理,等.正交试验法优选大黄中蒽醌类成分提取工艺[J].中草药,2018,49(14):3279-3286.
[10]李燕,隋峰,刘亮亮,等.大黄各炮制品提取物泻下作用的比较研究[J].中国实验方剂学杂志,2011,17(17):151-154.
[11]魏江存,陈勇,谢臻,等.中药大黄炮制品的化学成分及药效研究进展[J].中国药房,2017,28(25):3569-3574.
[12]刘亮亮,隋峰.大黄炮制品各组分解热作用比较研究[J].山西中医学院学报,2017,18(5):29-31.
[13]卢红星.大黄的不同炮制品及药理作用[J].中医临床研究,2012,4(4):36.
[14]刘亮亮,隋峰,闫美娟,等.大黄炮制品各组分泻下作用的比较研究[J].中国实验方剂学杂志,2012,18(17):161-165.
[15]孙慧,朱超,章弘扬,等.大黄及其炮制品的液质联用分析及物质基础比较[J].中成药,2009,31(3):420-424.
[16]祝婷婷,刘晓,汪小莉,等.大黄不同方法炮制后药理作用及化学成分变化研究进展[J].中国新药杂志,2016,25(8):883-887.
[17]Wang M,Fu J,Guo H,et al.Discrimination of crude and processed rhubarb products using a chemometric approach based on ultra fast liquid chromatography with ion trap/time-of-flight mass spectrometry[J].J Sep Sci,2015,38(3):395-401.
[18]何建萍.彝药炮制特色[J].中国处方药,2017,15(15):21.
[19]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.
[20]田华咏,瞿显友,熊朋辉.中国民族药炮制集成[M].北京:北京中医古籍出版社,2000.
[21]王玥,吕露阳,李莹,等.Box-Behnken响应面法优化彝药蜜酒同制大黄工艺[J].中草药,2019,50(4):844-851.