摘要
目的:采用高效液相色谱法建立蔓荆子原药材和炒蔓荆子的指纹图谱,从而考察蔓荆子炒制前后的质量传递信息,为炒蔓荆子质量控制及质量标准的建立提供依据。方法:月旭色谱柱,流动相为甲醇-0.1%磷酸溶液线性梯度洗脱,流速:1.0mL·min^(-1),检测波长:258nm,进样量:10μL;柱温:30℃,理论板数按蔓荆子黄素峰计算应不低于2000。测定28批蔓荆子原药材和炒蔓荆子的指纹图谱,并用中药色谱指纹图谱相似度评价系统2012版对两者相似度进行配对t检验比较分析。结果:在选定的色谱条件下,确定4个色谱峰构成28批蔓荆子的指纹图谱的特征峰,蔓荆子炒制前后指纹图谱基本一致(配对样本相关系数γ=0.9684,均值差异检验t=0.1206,df=27,P=0.9049),蔓荆子炮制后指纹图谱相似度及蔓荆子黄素含量的量值传递率皆达96%以上,平均值达100.0%以上。结论:炒蔓荆子未改变蔓荆子原药材的化学成分,保留蔓荆子原药材的质量属性,质量传递率高。
Objective:To establish the fingerprints of the original medicinal material of Vitex fructus and fried Vitex fructus by high performance liquid chromatography,so as to investigate the Vitex fructus quality transmission information before and after processing,which can provide a basis for quality control and the establishment of quality standards.Methods:Yuexu chromatographic column,mobile phase is methanol-0.1%phosphoric acid solution linear gradient elution,flow rate:1.0 mL·min^(-1),detection wavelength:258 nm,injection volume:L;column temperature:30℃,number of theoretical plates should be no less than 2000 based on the peak of Vitex fructus.Measured the fingerprints of 28 batches of Vitex fructus raw herbs and processed products and analyzed their similarity by paired t test using the 2012 version of the Chinese medicine chromatographic fingerprint similarity evaluation system.Results:Under the selected chromatographic conditions,4 chromatographic peaks were determined to constitute the characteristic peaks of the fingerprints of 28 batches of Vitex fructus.The fingerprints of Vitex fructus were basically the same(correlation coefficient of paired samplesγ=0.9684,mean difference test t=0.1206,df=27,P=0.9049)before and after processing.The fingerprint similarity and the value transfer rate of processed Vitex fructus flavin content are all over 96%,and the average value is more than 100%.Conclusion:Stir-fried Vitex fructus did not change the chemical composition of the original,and retained the quality attributes of the original Vitex fructus with a high mass transfer rate.
作者
瞿昊宇
陈光宇
佘义勇
何群
谢梦洲
Qu Haoyu;Chen Guangyu;She Yiyong;He Qun;Xie Mengzhou(Hunan University of Chinese Medicine,Changsha 410208,China;Hunan Engineering Technology Research Center For Medicinal and Functional Food,Changsha 410208,China;Provincial Key Laboratory of TCM Diagnostics,Hunan University of Chinese Medicine,Changsha 410208,China;The Key Laboratory of Cardiopulmonary Disease Syndrome Differentiation and Medicinal Diet Therapy in Chinese Medicine,Changsha 410208,China)
出处
《亚太传统医药》
2021年第7期34-37,共4页
Asia-Pacific Traditional Medicine
基金
湖南省教育厅科学研究项目(19K070)
关键词
蔓荆子
单叶蔓荆子
炒蔓荆子
指纹图谱
HPLC
质量传递
质量属性
Vitex fructus
Vitex grifolia var,simplicifolia
Fried Vitex fructus
Fingerprints
HPLC
Mass Transfer
Quality Attributes
