摘要
目的通过测量5种蔷薇科果实类药材(山楂、木瓜、乌梅、金樱子和覆盆子)的p H值及水溶性有机酸含量,探索"味酸"药性下各药材含水溶性有机酸的异同。方法采用直接电位法和电位滴定法测定5种药材的p H值和可滴定总有机酸含量;采用反相高效液相色谱三波长切换法辨识并定量测定水溶性有机酸奎尼酸、苹果酸、莽草酸、柠檬酸、富马酸、原儿茶酸和绿原酸的含量。结果 5种药材p H值从低到高依序为乌梅(2.64)<山楂(3.19)<木瓜(3.28)<覆盆子(4.33)<金樱子(5.06)。可滴定总有机酸含量从高到低依序为乌梅(16.2%)>山楂(8.39%)>木瓜(7.19%)>金樱子(3.97%)>覆盆子(3.58%)。木瓜和乌梅含有检测的7种有机酸;金樱子未检出绿原酸;覆盆子未检出绿原酸和奎尼酸。各药材中含量较高的有机酸分别是柠檬酸(乌梅1.09%;山楂0.290%;覆盆子0.272%)、莽草酸(木瓜0.753%)和奎尼酸(金樱子0.277%)。数据分析显示,药材p H值与可滴定总有机酸含量呈现良好的负相关(Pearson correlation coefficient为-0.73,P<0.01);5种药材中可滴定总有机酸与柠檬酸在含量高低变化上的表现趋向一致。比较5种药材中各有机酸的含量,呈现出单体有机酸谱变化各异。结论该实验对5种药材的水溶性有机酸类成分进行了较为全面分析,为"味酸"中药的重要物质基础系统表征和量化提供方法思路、积累实验资料;也为《中国药典》将柠檬酸作为乌梅、山楂药材的质量指标成分提供依据。
Objective To probe the similarities and differences in water-soluble organic acids among 5 fruit medicinals with sour taste from rosaceae family [ Shanzha （ Crataegi Fructus）, Mugua （ Chaenomelis Fructus）, Wumei （Mume Fructus）, Jinyingzi （Rosae Laevigatae Fructus） and Fupenzi （Rubi Fructus） ] through detecting their pH value and organic acid content. Methods The pH value and content of total titratable organic acids in 5 fruit medicinals were determined by using direct potentiometric method and potentiometric titration. The content of water-soluble organic acids including quinic acid, malic acid, shikimic acid, citric acid, fumaric acid, protocatechuic acid and chlorogenic acid were determined by using high performance liquid chromatography （HPLC） and three-wavelength switching method. Results The pH value of 5 fruit medicinals was in an ascending order as follows ： Wumei （2.64） 〈 Shanzha （3.19） 〈 Mugua （3.28） 〈 Fupenzi （4.33） 〈 Jinyingzi （5.06）. The content of total titratable organic acids was in a descending order as follows： Wumei （16.2%） 〉 Shanzha （8.39%） 〉 Mugua （7.19%） 〉 Jinyingzi （3.97%） 〉 Fupenzi （3.58%）. Mugua and Wumei contained nearly all of detected 7 organic acids, and chlorogenic acid was not detected from Jinyingzi and chlorogenic acid and quinic acid were not detected from Fupenzi. The organic acids with higher content in 5 fruit medicinals were, respectively, citric acid （ 1.09% in Wumei, O. 290% in Shanzha and 0. 272% in Fupenzi）, shikimic acid （0. 753% in Mugua） and quinic acid （0. 277% in Jinyingzi）. The results of data analysis indicated that pH value and content of total titratable organic acid showed a good negative correlation （ Pearson correlation coefficient was - 0.73, P 〈 0.01 ）. The content changes of total titratable organic acids and citric acid showed nearly equal in 5 fruit medicinal. The comparison in content of each organic acid showed that the changes of spectrums of monomeric organic acid were different among 5 fruit medicinal. Conclusion This experiment conducts a fairly comprehensive analysis on water-soluble organic acids in 5 fruit medicinal, provides thinking and accumulates experimental data for the systematical characterization and quantification of important content in Chinese medicinal with sour taste. Meanwhile the experiment provides the evidence for Pharmacopoeia of People＇ s Republic of China that citric acid can be taken as the quality marker for Wumei and Shanzha.
出处
《北京中医药大学学报》
CAS
CSCD
北大核心
2017年第7期578-584,共7页
Journal of Beijing University of Traditional Chinese Medicine
基金
"十二五"国家科技支撑计划资助项目(No.2011BAI04B06)
安徽省高校自然科学研究重点资助项目(No.KJ2015A128)
安徽中医药大学探索性科研资助项目(No.2016ts074)~~
关键词
蔷薇科
果实类药材
水溶性有机酸
电位法
高效液相色谱法
rosaceae
fruit medicinal
water-soluble organic acids
potentiometric method
high performance liquid chromatography
