摘要
目的:比较趁鲜切制和传统工艺黄芩饮片的质量,为黄芩饮片趁鲜切制工艺的合理性提供数据支持。方法:采用ShimNex CS-C_(18)(250 mm×4.6 mm,5μm)色谱柱,以甲醇(A)-0.2%磷酸水溶液(B)为流动相,梯度洗脱,流速1.0 mL·min^(-1),柱温30℃,检测波长280 nm;建立黄芩饮片的指纹图谱并进行相似度评价、主成分分析(PCA)及偏最小二乘-判别分析(OPLS-DA),以变量重要投影(VIP)值>1筛选差异成分,对筛选出的已知差异成分进行定量分析。结果:指纹图谱分别确定了黄芩趁鲜切制饮片和传统工艺饮片20个共有峰,指认了其中4个共有峰,2种炮制工艺所得黄芩饮片指纹图谱相似度分别在0.998~1.000、0.999~1.000。趁鲜切制与传统工艺饮片之间的指纹图谱相似度为0.981~0.988,相似度良好;经PCA分析,主成分因子1~5的累积方差贡献率为78.512%,是影响黄芩饮片质量的主要因子;OPLS-DA共找到9个差异性标志物,其色谱峰差异显著性排序分别为峰3>峰5>峰17(汉黄芩素)>峰15(黄芩素)>峰4>峰12(汉黄芩苷)>峰7>峰6(黄芩苷)>峰9。含量测定结果显示,与传统切制法相比,趁鲜切制饮片中黄芩素和汉黄芩素含量较高(P<0.01);但传统方法切制饮片的黄芩苷量比较高(P<0.05)。结论:黄芩趁鲜切制工艺在饮片生产上具有可行性。
Objective:To compare the effects of freshly cutting and traditional processing of Scutellariae Radix prepared slices,providing scientific basis for quality control of freshly cutting Scutellariae Radix prepared slices.Methods:ShimNex CS-C_(18)(250 mm×4.6 mm,5μm)chromatographic column was used,the mobile phase was methanol(A)-0.2%phosphoric acid(B)with gradient elution at the flow rate of 1.0 mL·min^(-1),the column temperature was 30℃,the detection wavelength was 280 nm.The fingerprint of Scutellariae Radix prepared slices was established.Similarity evaluation,principal component analysis(PCA),and orthogonal partial least squaresdiscriminant analysis(OPLS-DA)were performed to screen out the differential components based on variable importance in projection(VIP)value>1,and the known differential components which was carried out on the screened known differential components were quantitatively analyzed.Results:Twenty common peaks of Scutellariae Radix prepared slices by freshly cutting and traditional processing were found from the fingerprints,and four of them were identified.The similarities of Scutellariae Radix prepared slices based on freshly cutting and traditional processing were 0.998-1.000 and 0.999-1.000,respectively.The similarities of Scutellariae Radix prepared slices based on freshly cutting to those based on traditional processing were 0.981-0.988.According to the principal component analysis,the cumulative variance contribution rate of the five principal components obtained from PCA was 78.512%,principal components 1-5 were the main factors affecting the quality of Scutellariae Radix prepared slices.OPLS-DA found differential nine components,and the order of significance of difference was peak 3>peak 5>peak 17(wogonin)>peak 15(baicalein)>peak 4>peak 12(wogonoside)>peak 7>peak 6(baicalin)>peak 9.The results of content determination showed that baicalein and wogonin were higher in freshly cutting prepared slices(P<0.01),whereas that of baicalin was lower in the traditional processing prepared slices(P<0.05).Conclusion:The processing technology of fresh cutting is feasible in the production of Scutellariae Radix prepared slices.
作者
李莎莎
陈曦
王晓婷
毛阿娟
韩昕
李凡
李芳
黄杰
张红
王卫锋
LI Sha-sha;CHEN Xi;WANG Xiao-ting;MAO A-juan;HAN Xin;LI Fan;LI Fang;HUANG Jie;ZHANG Hong;WANG Wei-feng(Shaanxi Provincial Traditional Chinese Medicine Research Institute,Xi’an 710003,China;Shaanxi University of Chinese Medicine,Xianyang 712046,China)
出处
《药物分析杂志》
北大核心
2025年第4期578-589,共12页
Chinese Journal of Pharmaceutical Analysis
基金
陕西重点研发计划一般项目(2024SF-YBXM-481)
陕西省中医药管理局中医药全省性专款专项项目(2021-QYZL-01)
陕西省中医药管理局传承创新暨“秦药”开发重点科学研究项目(2021-02-GJ-021)。
