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干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量测定
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| 篇名： | 干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量测定 |
| TITLE： | Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing |
| 摘要： | 目的 筛选干姜拌捣五味子临方炮制前后差异质量标志物（Q-Marker）并进行定量分析。方法建立炮制前（干姜-五味子配伍药对）和炮制后（干姜拌捣五味子）样品（各10批）的高效液相色谱（HPLC）指纹图谱，通过化学模式识别分析及Q-Marker“五原则”筛选炮制前后样品的差异Q-Marker，并进行含量测定。结果干姜-五味子配伍药对样品指纹图谱中共标定出14个共有峰，干姜拌捣五味子样品指纹图谱中共标定出22个共有峰，共指认了8个共有峰。通过化学模式识别分析结果和Q-Marker“五原则”筛选出差异Q-Marker为6-姜酚、五味子醇甲、五味子醇乙、8-姜酚、10-姜酚、五味子甲素、五味子乙素、五味子丙素。干姜拌捣五味子样品中8个差异Q-Marker的平均含量分别为229.46、244.48、39.96、44.12、61.17、47.82、100.11、9.70μg/g，干姜-五味子配伍药对样品中检出的4种差异Q-Marker（6-姜酚、五味子醇甲、五味子醇乙、8-姜酚）的平均含量分别为112.58、19.01、26.74、5.98μg/g。结论本研究筛选出了干姜拌捣五味子炮制前后样品的8个差异Q-Marker，其中6-姜酚、五味子醇甲、五味子醇乙、8-姜酚的含量相比炮制前升高，10-姜酚、五味子甲素、五味子乙素、五味子丙素为炮制后新检出成分。 |
| ABSTRACT： | OBJECTIVE To screen and quantitatively analyze differential quality markers （Q-Marker） in Zingiber officinale mixed and triturated with Schisandra chinensis （ZMTS） before and after processing. METHODS HPLC fingerprints of before processing [Z. officinale complicated with S. chinensis （ZWS）] and after processing （ZMTS） （10 batches each） were established. The differences of Q-Markers before and after processing were screened by the chemical pattern recognition method and Q-Marker “five principles”， and the contents were determined. RESULTS A total of 14 common peaks were identified in the fingerprints of ZWS， 22 common peaks were identified in the fingerprints of ZMTS， and 8 components were identified. Differential Q-Marker were screened by chemical pattern recognition and Q-Marker “five principles”， i. e. 6-gingerol， schisandrol A schisandrol B， 8-gingerol， 10-gingerol， schisandrin A， schisandrin B， schizandrin C. The average contents of the 8 differential Q-Markers in ZMTS were 229.46， 244.48， 39.96， 44.12， 61.17， 47.82， 100.11 and 9.70 μg/g， respectively. The average contents of the 4 differential Q-Markers （6-gingerol， schisandrol A， schisandrol B， 8-gingerol） in ZWS were 112.58， 19.01， 26.74 and 5.98 μg/g， respectively. CONCLUSIONS In this study， the differential Q-Markers before and after ZMTS processing are screened. The contents of the Q-Markers in ZMTS after processing are higher than those before processing. |
| 期刊： | 2024年第35卷第23期 |
| 作者： | 钟佩；薛江林；赵权；刘产明；颜晓静；苏丹；宋永贵；陆兔林；黄玮 |
| AUTHORS： | ZHONG Pei， XUE Jianglin，ZHAO Quan，LIU Chanming，YAN Xiaojing，SU Dan，SONG Yonggui，LU Tulin，HUANG Wei |
| 关键字： | 干姜；五味子；干姜拌捣五味子；差异质量标志物；高效液相色谱；指纹图谱 |
| KEYWORDS： | Zingiber officinale； Schisandra chinensis； differential Q-Marker； HPLC； fingerprint |
| 阅读数： | 5 次 |
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