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基于UPLC-Q-TOF-MS法分析生、炙甘草中化学成分的差异性
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| 篇名： | 基于UPLC-Q-TOF-MS法分析生、炙甘草中化学成分的差异性 |
| TITLE： | Differences Analysis of Chemical Composition of Raw and Fried Glycyrrhiza uralensis Based on UPLC-Q-TOF- MS |
| 摘要： | 目的：比较生、炙甘草的化学成分差异，为阐明甘草炮制前后化学成分的变化规律以及甘草生熟异用的物质基础提供参考。方法：采用超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF-MS）技术对生、炙甘草中成分进行检测，通过将所得化合物的保留时间、相对分子量等信息与METLIN、安捷伦MassHunterPCDLManager离线成分鉴定工作站等数据库以及相关文献进行比对后，对其化学成分进行初步鉴定。采用主成分分析（PCA）法观察样本的整体分布趋势；采用正交偏最小二乘法（OPLS-DA）法对差异性化合物进行筛选[以变量投影重要度（VIP）＞1.0和|P（corr）|≥0.5为标准]，并分析差异性化合物的含量变化。结果：从生、炙甘草中初步鉴定出了31个共有化合物。PCA分析结果显示，生、炙甘草样本均能够较好地分离。OPLS-DA分析结果显示，在生、炙甘草中共筛选出了15个特征差异性化合物，包括黄酮类化合物13个、香豆素类化合物2个；甘草蜜炙后甘草黄酮A、甘草素以及光甘草定等8种黄酮类化合物的含量显著升高（P＜0.05或P＜0.01），甘草黄酮醇、甘草宁A等5种黄酮类化合物以及2′，4′-三羟基-5-甲氧基-3-芳香豆素、红花岩黄芪香豆雌酚B等2种香豆素类化合物的含量显著降低（P＜0.01）。结论：甘草炮制前后部分黄酮类和香豆素类化合物存在明显的差异，这些差异性化合物可能是甘草生熟异用的主要物质基础。 |
| ABSTRACT： | OBJECTIVE：To compare the che mical composition differences of raw and fried processed Glycyrrhiza uralensis ， and provide reference for clarifying the regularity of chemical composition change before and after processing and material basis of differential use of raw and fried G. uralensis . METHODS ：UPLC-Q-TOF-MS technology was used to detect the composition of raw and fried G. uralensis . By comparing the retention time ，relative molecular weight and other information of the compounds with the databases such as METLIN ，Agilent MassHunter PCDL Manager off-line component identification workstation and references ，the chemical compositions of the compounds were preliminarily identified. Principal component analysis （PCA）method was used to observe the overall distribution trend of samples. Orthogonal partial least square （OPLS-DA）method was used to screen differential compounds [VIP ＞1.0 and | P（corr）|≥0.5 as criteria] and analyze the content changes of differential compounds. RESULTS ：A total of 31 common compounds were preliminarily identified from the raw and fried G. uralensis . PCA analysis showed that raw and fried G. uralensis could be separated well. OPLS-DA analysis result showed that 15 characteristic differential compounds were screened out from raw and fried G. uralensis ，including 13 flavonoids and 2 coumarins；the contents of 8 flavonoids compounds such as licoflavone A ，glycyrrhizin and glabridin and so on in G. uralensis were significantly increased （P＜0.05 or P＜0.01）， while the contents of 5 flavonoids components such as glycyrrhizinol ，glycyrin A and 2 coumarins components such as 2′-4′-trihydroxy-5-methoxy-3-coumarim and hedysarimcoumestan B were significantly decreased （P＜0.05） after honey-fried processing. CONCLUSIONS ：Before and after processing ，there are obvious differences between some flavonoids and coumarins ， which may be the main material basis for differential use of raw and honey-fried G. uralensis . |
| 期刊： | 2020年第31卷第09期 |
| 作者： | 崔园园，周永峰，马艳芹，房吉祥，王国强，张蓉蓉，董旖，张萍 |
| AUTHORS： | CUI Yuanyuan， ZHOU Yongfeng，MA Yanqin，FANG Jixiang，WANG Guoqiang，ZHANG Rongrong，DONG Yi，ZHANG Ping |
| 关键字： | 生甘草；炙甘草；超高效液相色谱-四极杆飞行时间质谱；主成分分析法；正交偏最小二乘法；差异性化合物 |
| KEYWORDS： | Raw Glycyrrhiza uralensis ；Fried Glycyrrhiza uralensis ；UPLC-Q-TOF-MS；Principal component analysis ； |
| 阅读数： | 393 次 |
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