摘要
目的:比较炮制-配伍前后理中丸方水煎液指纹图谱的差异。方法:用生制饮片和炮制品饮片分别制备各10批理中丸,以水煎煮法制备其水煎液。采用超高效液相色谱法(UPLC),对炮制-配伍前后理中丸方水煎液指纹图谱差异进行研究。色谱条件:色谱柱Acquity BEH C18(100 mm×2. 1 mm,1. 7μm);流动相:乙腈-0. 1%磷酸水;梯度洗脱;流速:0. 2 m L·min-1;柱温:30℃;检测波长:237 nm。利用指纹图谱相似度软件分别对10批生品和10批炮制品指纹图谱进行比较,又利用SIMCA 13. 0. 3软件对生品、炮制品各10批理中丸方水煎液进行聚类分析和主成分分析。结果:分别建立了10批生品和10批炮制品理中丸方水煎液指纹图谱,并计算其相似度,10批生品的相似度大于0. 98,10批炮制品的相似度大于0. 99。指纹图谱各色谱峰的保留时间基本一致,差异较小,但炮制前后相对峰面积变化较大。聚类和主成分可以清楚地将生品与炮制品聚为两大类。结论:实验所建立的指纹图谱方法稳定、准确,可用于比较生品与炮制品理中丸方的质量差异,为其质量控制提供依据。
Objective:To compare the difference of fingerprints about decoction of Lizhong Pills before and after processing and compatibility.Methods:10 batches of Lizhong Pills were prepared respectively with raw decoction pieces and processed pieces,water decoction was prepared by water decocting method.UPLC was used to study the difference in fingerprints before and after processing.Chromatographic conditions were as follows:column Acquity BEH C18(100 mm×2.1 mm,1.7 μm);mobile phase:acetonitrile-0.1% phosphoric acid;gradient elution;flow rate:0.2 mL·min^-1;column temperature:30° C;detection wavelength:237 nm.Fingerprint similarity software was used to compare the fingerprints of 10 batches raw products and 10 batches of processed products respectively,and the cluster analysis and principal component analysis of the decoctions of each of the 10 batches of raw and processed bolus were conducted using SIMCA 13.0.3 software.Results:The fingerprints of 10 batches of raw products and 10 batches of Lizhong Pills decoction were established and their similarities were calculated.The similarities between the raw and processed products were greater than 0.98.The retention time of each chromatographic peak of fingerprints was basically the same and consistent,the difference is small,but the relative peak area changes greatly before and after processing.Clustering and principal components can clearly combine raw and processed products into two categories.Conclusion:The fingerprint method established in this experiment is stable and accurate.It can be used to compare the quality difference between raw product and processed product Lizhong Wanfang,the study provides a reliable basis for its quality control.
作者
张姗姗
姚梦雪
洪燕
韩燕全
汪小莉
ZHANG Shan-shan;YAO Meng-xue;HONG Yan;HAN Yan-quan;WANG Xiao-li(Anhui University of Chinese Medicine,Hefei 230031,China;The First Affiliated Hospital,Grade 3 Laboratory of TCM Preparation,State Administration of Anhui University of Chinese Medicine,Hefei 230031,China)
出处
《中国现代中药》
CAS
2019年第1期104-110,共7页
Modern Chinese Medicine
基金
安徽中医药大学科研基金自然重点项目(2018zrzd14)
安徽省自然科学基金项目(1708085MH196)
2015年中医药部门公共卫生专项资金项目
