天麻主要活性成分分离和鉴定及产地初加工方法对其含量的影响
|
摘要
将天麻水提取液经过NKA–9大孔吸附树脂与制备型液相色谱联用方法分离,获得6个主要活性成分,通过质谱仪和核磁共振仪鉴定其结构分别为天麻素、对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷C、巴利森苷A;采用HPLC方法测定不同产地初加工样品中这些活性成分的含量,杀青后干燥与不杀青直接干燥的天麻活性成分含量间的差异有统计学意义,不杀青样中对羟基苯甲醇含量显著高于杀青样中的含量,其他活性成分含量则显著低于杀青样中的含量;蒸、煮2种杀青方法中6个活性成分及总含量间的差异均无统计学意义,煮法、蒸法、不杀青处理的天麻活性成分总含量依次降低;切片与整块干燥处理样中,各活性成分及总含量间的差异均无统计学意义,但切片干燥的天麻活性成分总含量高于整块干燥的含量;不同干燥温度处理样中,各活性成分及总含量间的差异均无统计学意义,70、60、50℃温度干燥的天麻活性成分总含量依次降低。新鲜天麻煮法杀青,切片,在70℃干燥下活性成分总含量最高,为较好的初加工方法。
Six active components,gastrodin,hydroxybenzyl alcohol,parishin E,parishin B,parishin C and parishin A,have been collected by use of the combination NKA-9 macroporous resin with preparative liquid chromatography from the water extract of Gastrodia elata Blume.With HPLC,there were no significant differences in steaming and boiling samples on the six active components and total amounts,but the both processing method were significant different from the method of non fixing sample for the six components.The compound of hydroxy benzyl alcohol was significantly lower in steaming and boiling samples,the other components were reverse;there was no significant difference in the 6 active components and total amounts between the two methods of steaming and boiling,the total amounts of active components treated by boiling,steaming and not fixing was successively reduced;there was no statistically significant difference between the active components and the total amounts of the drying with slice and drying with whole,but the total amounts of the active components in the drying with slice was higher than that in the drying with whole;there is no significant difference between the different drying temperatures,the total amounts of active components dried by 70,60 and 50 ℃ was successively reduced.Fresh Gastrodia elata Blume has the highest content of active components in boiling,slicing and drying at 70 ℃,which is the better primary processing method.
Six active components,gastrodin,hydroxybenzyl alcohol,parishin E,parishin B,parishin C and parishin A,have been collected by use of the combination NKA-9 macroporous resin with preparative liquid chromatography from the water extract of Gastrodia elata Blume.With HPLC,there were no significant differences in steaming and boiling samples on the six active components and total amounts,but the both processing method were significant different from the method of non fixing sample for the six components.The compound of hydroxy benzyl alcohol was significantly lower in steaming and boiling samples,the other components were reverse;there was no significant difference in the 6 active components and total amounts between the two methods of steaming and boiling,the total amounts of active components treated by boiling,steaming and not fixing was successively reduced;there was no statistically significant difference between the active components and the total amounts of the drying with slice and drying with whole,but the total amounts of the active components in the drying with slice was higher than that in the drying with whole;there is no significant difference between the different drying temperatures,the total amounts of active components dried by 70,60 and 50 ℃ was successively reduced.Fresh Gastrodia elata Blume has the highest content of active components in boiling,slicing and drying at 70 ℃,which is the better primary processing method.
引文
[1]杨世林,兰进,徐锦堂.天麻的研究进展[J].中草药,2000,31(1):66-69.
[2]王亚男,林生,陈明华,等.天麻水提取物的化学成分研究[J].中国中药杂志,2012,37(12):1775-1781.
[3]YANG X D,ZHU J,YANG R,et al.Phenolic constituents from the rhizomes of Gastrodia elata[J].Natural Product Research,2007,21(2):180-186.
[4]WANG L,XIAO H B,YANG L,et al.Two new phenolic glycosides from the rhizome of Gastrodia elata[J].Journal of Asian Natural Products Research,2012,14(5):457-462.
[5]WANG L,XIAO H B,LIANG X M,et al.Identification of phenolics and nucleoside derivatives in Gastrodia elata by HPLC-UV-MS[J].Journal of Separation Science,2007,30(10):1488-1495.
[6]LIN Y,SUN Y,WENG Y,et al.Parishin from Gastrodia elata extends the lifespan of yeast via regulation of Sir2/Uth1/TOR signaling pathway[J].Oxidative Medicine and Cellular Longevity,2016,2016:1-11.
[7]JANG Y W,LEE J Y,KIM C J.Anti-asthmatic activity of phenolic compounds from the roots of Gastrodia elata Bl[J].International Immunopharmacology,2010,10(2):147-154.
[8]BEREK L,SZABóD,PETRI I B,et al.Effects of naturally occurring glucosides,solasodine glucosides,ginsenosides and parishin derivatives on multidrug resistance of lymphoma cells and leukocyte functions[J].In Vivo,2001,15(2):151-156.
[9]吕紫璇,车早红,唐瑜,等.蒸制对乌天麻中天麻素和对羟基苯甲醇的含量的影响[J].中医临床研究,2017,9(1):44-45.
[10]李德勋,陈桂,肖顺经,等.正交试验法优选鲜天麻的蒸制干燥工艺[J].现代中药研究与实践,2006,20(2):56-57.
[11]甘志杰,郑斯漱.天麻产地加工研究[J].中药通报,1986,11(1):27-28.
[2]王亚男,林生,陈明华,等.天麻水提取物的化学成分研究[J].中国中药杂志,2012,37(12):1775-1781.
[3]YANG X D,ZHU J,YANG R,et al.Phenolic constituents from the rhizomes of Gastrodia elata[J].Natural Product Research,2007,21(2):180-186.
[4]WANG L,XIAO H B,YANG L,et al.Two new phenolic glycosides from the rhizome of Gastrodia elata[J].Journal of Asian Natural Products Research,2012,14(5):457-462.
[5]WANG L,XIAO H B,LIANG X M,et al.Identification of phenolics and nucleoside derivatives in Gastrodia elata by HPLC-UV-MS[J].Journal of Separation Science,2007,30(10):1488-1495.
[6]LIN Y,SUN Y,WENG Y,et al.Parishin from Gastrodia elata extends the lifespan of yeast via regulation of Sir2/Uth1/TOR signaling pathway[J].Oxidative Medicine and Cellular Longevity,2016,2016:1-11.
[7]JANG Y W,LEE J Y,KIM C J.Anti-asthmatic activity of phenolic compounds from the roots of Gastrodia elata Bl[J].International Immunopharmacology,2010,10(2):147-154.
[8]BEREK L,SZABóD,PETRI I B,et al.Effects of naturally occurring glucosides,solasodine glucosides,ginsenosides and parishin derivatives on multidrug resistance of lymphoma cells and leukocyte functions[J].In Vivo,2001,15(2):151-156.
[9]吕紫璇,车早红,唐瑜,等.蒸制对乌天麻中天麻素和对羟基苯甲醇的含量的影响[J].中医临床研究,2017,9(1):44-45.
[10]李德勋,陈桂,肖顺经,等.正交试验法优选鲜天麻的蒸制干燥工艺[J].现代中药研究与实践,2006,20(2):56-57.
[11]甘志杰,郑斯漱.天麻产地加工研究[J].中药通报,1986,11(1):27-28.