本文選題：百藥煎　切入點(diǎn)：HPLC-MS　出處：《中草藥》2017年18期 　論文類型：期刊論文

【摘要】：目的建立百藥煎HPLC指紋圖譜,比較五倍子發(fā)酵百藥煎化學(xué)成分變化,為百藥煎的質(zhì)量評(píng)價(jià)提供方法。方法采用反相高效液相色譜(RP-HPLC)法,Waters Symmmetry ShieldTM RP18(250 mm×4.6 mm,5μm)C18色譜柱,乙腈-0.1%三氟乙酸水溶液梯度洗脫,體積流量0.8 m L/min,檢測(cè)波長(zhǎng)280 nm,"Chromap Chromafinger 2005 beta 0.1"色譜軟件生成百藥煎標(biāo)準(zhǔn)指紋圖譜,對(duì)10批不同批次的百藥煎化學(xué)成分指紋圖譜進(jìn)行相似度計(jì)算,并且通過(guò)對(duì)照品比對(duì)及高效液相色譜與質(zhì)譜聯(lián)用技術(shù)(HPLC-MS)對(duì)主要共有峰進(jìn)行指認(rèn)。結(jié)果 10批百藥煎指紋圖譜中有10個(gè)共有峰,HPLC指紋圖譜各峰分離度良好,各批次間共有峰的相對(duì)保留時(shí)間RSD均1.0%,樣品間相似度均0.9,共指認(rèn)出7個(gè)共有峰,即沒(méi)食子酸(1號(hào)峰)、表沒(méi)食子兒茶素(2號(hào)峰)、沒(méi)食子酸甲酯(3號(hào)峰)、沒(méi)食子酸乙酯(5號(hào)峰)、表沒(méi)食子兒茶素沒(méi)食子酸酯(6號(hào)峰)、2,4,6-三-O-沒(méi)食子酰-α-D-葡萄糖(7號(hào)峰)、2,4,6-三-O-沒(méi)食子酰-β-D-葡萄糖(9號(hào)峰);五倍子發(fā)酵百藥煎后沒(méi)食子酸、2,4,6-三-O-沒(méi)食子酰-α-D-葡萄糖的量升高,沒(méi)食子酸甲酯、沒(méi)食子酸乙酯、表沒(méi)食子兒茶素沒(méi)食子酸酯的量明顯降低;表沒(méi)食子兒茶素、2,4,6-三-O-沒(méi)食子酰-β-D-葡萄糖為新生成成分。結(jié)論百藥煎炮制作用機(jī)制與發(fā)酵過(guò)程使五倍子化學(xué)成分發(fā)生變化和產(chǎn)生新的化學(xué)成分有關(guān)。指紋圖譜法可用于監(jiān)控百藥煎發(fā)酵炮制的質(zhì)量控制。
[Abstract]:Objective to establish the HPLC fingerprint of Baiyao decoction and compare the changes of chemical constituents in the decoction of Chinese gallnut and to provide a method for the quality evaluation of the decoction. Methods the RP-HPLC method was used to determine the chromatographic characteristics of Waters Symmmetry ShieldTM RP18(250 mm 脳 4.6 mm 脳 4. 6 mm ~ 5 渭 m C _ (18). Acetonitrile-0.1% trifluoroacetic acid aqueous solution gradient elution, volume flow rate 0.8 mL / min, detection wavelength 280nm, chromatographic software "Chromap Chromafinger 2005 beta 0.1" produced the standard fingerprint of 100 decoction, and the similarity of 10 batches of chemical components of decoction was calculated. The main common peaks were identified by comparison of reference substances and HPLC-MS. Results there were 10 common peaks and 10 common peaks in 10 batches. The relative retention time (RSD) of the common peak was 1.0 and the similarity between the samples was 0.9.A total of 7 common peaks were identified. That is Gallic acid (peak 1), epigallocatechin (peak 2), methyl gallate (peak 3), ethyl gallate (peak 5), and epigallocatechin gallate (peak 6). The content of tri-O- 尾 -D- glucose (peak 9); the content of Gallic acid 2O4, 6-tri-O- a- 偽 -D- glucose after the fermentation of Galla chinensis was increased, and the content of tri-O- 尾 -D- glucose increased after the fermentation of Galla chinensis, and the content of tri-O- 尾 -D- glucose increased. The amount of methyl gallate, ethyl gallate and epigallocatechin gallate decreased significantly. Epigallocatechin 6- tri-O- O- 尾 -D- glucose is a new component. Conclusion the mechanism of decoction is related to the change of chemical constituents and the production of new chemical constituents in Chinese gallnut during fermentation. It can be used to monitor the quality control of decoction fermentation.
【作者單位】： 河南中醫(yī)藥大學(xué);
【基金】：公益性行業(yè)專項(xiàng):六神曲等7種中藥發(fā)酵技術(shù)及規(guī)范化應(yīng)用研究——百藥煎(201507004-03)
【分類號(hào)】：O657.72;R284.1
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本文編號(hào)：1623504