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不同煎煮时间下六味地黄方粉末饮片与传统饮片的指纹图谱和多成分含量比较
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| 篇名： | 不同煎煮时间下六味地黄方粉末饮片与传统饮片的指纹图谱和多成分含量比较 |
| TITLE： | Comparison of the fingerprint and multi-component contents between Liuwei dihuang powder decoction pieces and traditional decoction pieces with different decocting time |
| 摘要： | 目的 比较六味地黄方粉末饮片与传统饮片（后文称为“粉末饮片”和“传统饮片”）提取过程中多成分的变化规律，为六味地黄方的现代工艺研究提供科学依据。方法以粉末饮片和传统饮片为样品，分别在浸泡60min时，头煎0、5、10、15、20、25、30、40、50、60min时和二煎5、10、20、30、40min时取样。采用高效液相色谱法建立不同煎煮时间下2种饮片的指纹图谱，进行相似度评价和色谱峰的指认，并测定其中5-羟基糠醛、儿茶素、莫诺苷、马钱苷、獐芽菜苷、二氢槲皮素、丹皮酚和苯甲酰芍药苷8个指标成分的含量。结果不同煎煮时间下，2种饮片与各自对照指纹图谱R的相似度均大于0.98。在传统饮片指纹图谱中，共指认出5个色谱峰，分别为5-羟基糠醛、莫诺苷、獐芽菜苷、二氢槲皮素、丹皮酚；在粉末饮片指纹图谱中，共指认出6个色谱峰，分别为5-羟基糠醛、莫诺苷、獐芽菜苷、二氢槲皮素、丹皮酚、苯甲酰芍药苷。含量测定结果显示，在头煎过程中，前5min内粉末饮片中几乎所有成分的煎出速率均较传统饮片快；40min后，除5-羟基糠醛和丹皮酚外，其余活性成分的含量均低于传统饮片。在二煎过程中，除丹皮酚和马钱苷外，其余成分的含量均是粉末饮片高于传统饮片；传统饮片中儿茶素在头煎中被完全煎出，而粉末饮片中儿茶素在二煎中依然可被检测到。2种饮片中8种成分的总煎出量差异不大。结论六味地黄方粉末饮片化学成分与传统饮片相比无明显优势，无法节省煎煮时间和药材用量。 |
| ABSTRACT： | OBJECTIVE To compare the change law of multi-components in the extraction process between Liuwei dihuang powder decoction pieces and traditional decoction pieces （hereinafter referred to as powder decoction pieces and traditional decoction pieces）， and to provide scientific basis for the modern technology research of Liuwei dihuang formula. METHODS Taking powder decoction pieces and traditional decoction pieces as samples， the samples were taken when soaking for 60 min， at 0， 5， 10， 15， 20， 25， 30， 40， 50， 60 min of the first decocting and at 5， 10， 20， 30， 40 min of the second decocting， respectively. HPLC method was used to establish the fingerprints of 2 kinds of decoction pieces with different decocting time. The similarity evaluation and peak identification were performed. The contents of 8 components including 5-hydroxyfurfural， catechin， monoglycoside， loganin， swertin glycoside， dihydroquercetin， paeonol and benzoyl paeoniflorin were all determined. RESULTS With different decocting time， the similarties between 2 kinds of decoction pieces and their respective control fingerprints R were all greater than 0.98. In the fingerprints of traditional decoction pieces， five chromatographic peaks were identified， namely， 5- hydroxyfurfural， monetin， swertiaoside， dihydroquercetin and paeonol； in the fingerprints of powder decoction pieces， six chromatographic peaks were identified， namely， 5-hydroxyfurfural， monoglycoside， swertiamarin， dihydroquercetin， paeonol and benzoyl paeoniflorin. The results of content determination showed that in the first 5 minutes of the first decocting， the decocting rate of almost all the ingredients in the powder decoction pieces was faster than that of the traditional decoction pieces； after 40 min， the contents of other active ingredients were lower than those of traditional decoction pieces except for 5-hydroxyfurfural and paeonol. In the process of second decocting， except for paeonol and loganin， the contents of other ingredients in powder decoction pieces were higher than that in traditional decoction pieces； catechin was completely decocted from the traditional decoction pieces in the first decocting， while it could still be detected in the powder decoction pieces in the second decocting. There was little difference in the total decocted amount of the 8 ingredients in the two decoction pieces. CONCLUSIONS The chemical composition of powder decoction pieces of Liuwei dihuang formula has no obvious advantages compared with traditional decoction pieces， and can not save the decocting time and the amount of medicinal materials. |
| 期刊： | 2023年第34卷第01期 |
| 作者： | 吴磊；刘玉平；陆超；束雅春 |
| AUTHORS： | WU Lei，LIU Yuping，LU Chao，SHU Yachun |
| 关键字： | 六味地黄方；粉末饮片；传统饮片；提取过程；指纹图谱；含量测定 |
| KEYWORDS： | Liuwei dihuang decoction； powder decoction pieces； traditional decoction pieces； extraction process； fingerprint； |
| 阅读数： | 166 次 |
| 本月下载数： | 7 次 |
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