摘要
目的基于多元活性成分同时测定结合多元统计分析探讨不同加工方法对五味子药材质量的影响。方法采用超快速液相色谱-三重四极杆/线性离子阱质谱(UFLC-QTRAP-MS/MS)同时测定不同方法加工五味子中木脂素(五味子酯乙、五味子醇乙、五味子丙素、五味子乙素、五味子甲素、五味子酯甲、五味子醇甲、五味子酚、戈米辛D、戈米辛J、当归酰基戈米辛H)及有机酸(L-苹果酸、酒石酸、原儿茶酸、奎宁酸)共15种指标成分的含量。根据15种目标成分的含量,用聚类分析及灰色关联度分析对不同方法加工五味子进行综合评价。结果 15种目标成分在一定浓度范围内线性关系良好,相关系数均大于0. 999 1;精密度、重复性、稳定性良好,平均加样回收率为96. 64%～99. 96%,RSD均小于5%。灰色关联度分析结果显示,热风干燥样品较蒸后热风干燥样品综合质量好,S7(40℃热风恒温干燥至含水量35%后晒干)的综合质量最优,S10(45℃热风恒温干燥至含水量35%后晒干)次之。结论本实验所建立的方法准确、可靠,可用于五味子药材内在质量的综合评价,同时可为五味子产地初加工方法的优选及其规范化和标准化提供基础资料。
OBJECTIVE The influence of different processing methods on the quality of Schisandrae Chinensis Fructus was investigated based on simultaneous determination of multiple bioactive constituents combined with multivariate statistical analysis.METHODS An analytical method based on UFLC-QTRAP-MS/MS was used for the simultaneous determination of fifteen components including lignans,such as schizantherin B,schisandrol B,schizandrin C,γ-schisandrin,deoxyschizandrin,schisantherin,schisandrin, schisanhenol,gomisin D,gomisin J,and angeloylgomisin H and organic acids,such as (S)-malic acid,D (-)-tartaric acid,protocatechuic acid,and quinic acid in Schisandrae Chinensis Fructus under different processing methods.Besides,clustering analysis and grey relation analysis (GRA)have been applied to comprehensively analyze and evaluate the results of different processing methods according to the content of 15 components.RESULTS The results showed that fifteen components had good linearity,and correlation coefficients were more than 0.9991.The method exhibited good precision,repeatability and stability.The average recoveries were between 96.64% and 99.96%,and the relative standard deviations were less than 5%.In addition,GRA results indicated that the quality of oven drying samples were better than the quality of oven drying after steaming samples.The quality of S7 was the best,followed by S10.CONCLUSION The established method was accurate and reliable,which could be used to appraise the quality of Schisandrae Chinensis Fructus.Our study may lay the way for the processing method of Schisandrae Chinensis Fructus in optimization, normalization and standardization.
作者
陈舒妤
石婧婧
邹立思
刘训红
唐仁茂
马继梅
严颖
赵慧
CHEN Shu-yu;SHI Jing-jing;ZOU Li-si;LIU Xun-hong;TANG Ren-mao;MA Ji-mei;YAN Ying;ZHAO Hui(Nanjing University of Chinese Medicine,Nanjing 210023,China;SZYY Group Pharmaceutical Limited,Taizhou 225500,China)
出处
《中国药学杂志》
CAS
CSCD
北大核心
2018年第23期1984-1991,共8页
Chinese Pharmaceutical Journal
基金
国家中药标准化项目资助(ZYBZH-C-JS-32)
江苏高校优势学科建设工程项目资助(YSXK-2014)
江苏高校品牌专业建设工程项目资助(PPZY2015A070).
