摘要
目的比较当归生品、酒品、炭品及土炒品的质控指标及主要化学成分的差异。方法按照《中国药典》(2015版)标准,测定当归不同炮制品的水分、总灰分、酸不溶性灰分、醇溶性浸出物及阿魏酸含量,考察HPLC方法的线性、精密度、稳定性、重复性及加样回收率。同时采用HPLC-Q-TOF/MS法鉴定当归不同炮制品的9种主要化学成分,并用HPLC法比较各当归炮制品中9种主要化学成分相对含量的差异。结果各当归炮制品的水分、总灰分、醇溶性浸出物测定结果均符合《中国药典》(2015版)的要求。生当归和酒当归的阿魏酸含量分别为0.061%和0.050%,符合《中国药典》(2015版)要求。运用高分辨质谱鉴定了9个主要化学成分,分别为邻苯二甲酸、阿魏酸、肉桂酸、洋川芎内酯I、洋川芎内酯A、(E)-藁苯内酯、(Z)-藁苯内酯、新当归内酯、欧当归内酯A。结论当归酒炙后挥发油成分含量降低,可能有助于舒缓子宫的兴奋,使子宫收缩平缓,发挥稳定的活血通经作用;当归土炒后挥发油成分含量降低,土炒缓和油润而不滑肠作用可能与此有关。当归炮制后挥发油成分含量下降,与传统炮制理论吻合。
Objective To compare the quality control indexes and chemical constituents of crude and processed Radix Angelicae Sinensis（Danggui）. Methods By following Chinese Pharmacopoeia 2015 edition,we assayed the contents of water,total ash,acid-insoluble ash,ethanol-soluble extractives and ferulic acid in crude and processed Danggui,and validated the linearity,precision,stability,repeatability and recoveries of the HPLC method. Moreover,HPLC combined with triple quadrupole TOF mass spectrometry（HPLC-Q-TOF/MS）was also employed to identify the 9 major constituents of crude Danggui and its different processed products,and HPLC was used for the assay of 9 constituents.The results of high-resolution mass spectrometry showed the 9 constituents were identified as phthalic acid,ferulic acid,cinnamic acid,senkyunolide I,senkyunolide A,（E）-ligustilide,（Z）-ligustilide,angelicide,and levistilide A. Results The contents of water, total ash, acid-insoluble ash and ethanol-soluble extractives of crude and processed Danggui met the requirements of the Chinese Pharmacopoeia 2015 edition. The content of ferulic acid in crude Danggui was 0.061 % and that of the wine-processed Danggui was 0.050 %,which also met the requirement of the Chinese Pharmacopoeia. Conclusion After wine-processing, the contents of volatile oil in Danggui were significantly reduced, which is helpful for the relaxation of uterus and ensures the actions of activating blood and promoting menstruation. Stir-fried with soil can also result into the decrease of the volatile oil in Danggui and ensures the actions of easing the stomach and preventing the intestines from lubrication. The decrease of the volatile oil in Danggui after processing accords with the processing theory of traditional Chinese medicine.
作者
陶益
陈西
李伟东
蔡宝昌
TAO Yi CHEN Xi LI Weidong CAI Baochang(Key Laboratory of Chinese Medicine Processing, Nanjing University of Traditional Chinese Medicine, Nanjing 210023 Jiangsu, China)
出处
《中药新药与临床药理》
CAS
CSCD
北大核心
2017年第1期88-92,共5页
Traditional Chinese Drug Research and Clinical Pharmacology
基金
科技部"国家科技重大专项"资助项目(2012ZX09304005)
江苏省自然科学基金青年项目(BK20140963)
关键词
当归
炮制
生当归
酒当归
当归炭
土炒当归
高效液相-质谱联用法
Radix Angelicae Sinensis（Danggui）
preparing
crude Radix Angelicae Sinensis
wine-processed Radix Angelicae Sinensis
charred Radix Angelicae Sinensis
soil-stir-fried Radix Angelicae Sinensis
HPLC-MS
