摘要
目的:建立巴戟天蒽醌类成分指纹图谱分析方法,分析炮制技术对巴戟天蒽醌类成分的影响,为巴戟天炮制品质量标准评价体系的制定提供实验参考。方法:采用HPLC法,Sinergi 4u fusion-RP 80 A色谱柱(Phenomenex,250 mm×4.6 mm,4μm),以乙腈-0.4%磷酸水梯度洗脱,检测波长:254 nm,柱温:室温。建立巴戟天蒽醌类成分指纹图谱模型,使用计算机辅助相似度评价软件及统计学方法进行数据处理,得出不同产地巴戟天生品及炮制品蒽醌类成分指纹图谱共有模式。结果:经相似度软件分析后确定不同产地巴戟天生品与广东德庆巴戟天不同炮制品的蒽醌类成分指纹图谱中均有20个共有峰。其中,不同炮制品蒽醌类成分具有相似性,但共有峰相对含量具有差异性。另对照品对样品峰进行标定,结果 12号峰为1,8-二羟基蒽醌。结论:巴戟天经不同炮制方法处理后,蒽醌类成分相对含量有变化。炮制辅料与温度为炮制过程中对巴戟天蒽醌类成分的二大影响因素。其中,以甘草制得的巴戟天蒽醌类成分含量变化尤为明显,其次为酒制与盐制,同时炒制对巴戟天中蒽醌类成分的影响较蒸制大。
Objective： To establish HPLC fingerprint analysis methods of anthraquinone components of Morinda officinalis and provide experimental method for quality standard of processed Morinda officinalis.Methods： HPLC method was employed and Sinergi 4u fusion-RP（Phenomenex,250 mm×4.6 mm,4 μm）was used at column temperature of 25 ℃.The mobile phase was composed of acetonitrile-0.4% phosphoric acid solution by gradient elution.The experiment data was analyzed by computer aided similarity evaluation software and statistic methods to draw total pattern of anthraquinone components of Morinda officinalis from different places.At the same time,under the same experimental condition,the qualities and quantities of different processed Morinda officinalis was analyzed and compared.And the total pattern of anthraquinones of different processed Morinda officinalis was drew.Results：There were 20 common characteristic peaks which were demonstrated by using fingerprints similarity evaluating software both in Morinda officinalis from different places and different processed samples from Gaoliang,Guangdong.The data showed that anthraquinones of Morinda officinalis processed by different ways were similar but their relative contents were significantly different.And the 12th peaks was 1,8-dihydroxy anthraquinone.Conclusion：The contents of anthraquinones are influenced by different processed ways.The materials and temperature in the concocted procedure are the main influential factors.The fingerprints shows that the content of anthraquinones of Morinda officinalis processed by Glycyrrhiza uralensis Fisch.change much more obviously than that by alcohol and by salt.In addition,the fried processing method affects more obviously than the steamed one.
出处
《中药材》
CAS
CSCD
北大核心
2012年第7期1049-1053,共5页
Journal of Chinese Medicinal Materials
关键词
巴戟天
炮制
蒽醌类
指纹图谱
Morinda officinalis How.
Processed
Anthraquinones
Fingerprint
