摘要
目的研究何首乌在九蒸九晒炮制过程中多糖初级结构的动态变化。方法采用水提醇沉得到何首乌生品及每一次蒸晒品的多糖成分,采用1-苯基-3-甲基-5-吡唑啉酮(PMP)衍生化-高效液相色谱-二极管阵列检测器(HPLC-PDA)法测定单糖组成,凝胶渗透色谱-多角度激光光散射仪-示差检测器串联法(GPC-MALLS-RID)测定平均相对分子质量(Mw),采用红外光谱法解析多糖官能团结构,同时对其差异性进行分析。结果从生品到九蒸九晒品,其多糖得率分别为:3.93%、12.65%、17.08%、18.62%、18.78%、18.88%、19.59%、15.23%、16.32%、24.07%,呈现上升-下降-再上升的趋势。在单糖组成测定方面,何首乌生品及炮制品中多糖成分均由甘露糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、阿拉伯糖7种单糖组成。单糖组成种类虽然一致,但单糖含量存在一定差异。随着蒸制次数的增加,半乳糖醛酸含量总体呈下降趋势、葡萄糖含量呈上升趋势。生品及九蒸九晒品的Mw分别为515.6×10^(3)、144.9×10^(3)、325.9×10^(3)、458.5×10^(3)、256.6×10^(3)、172.8×10^(3)、281.8×10^(3)、371.2×10^(3)、304.7×10^(3)、257.1×10^(3),整体呈现下降趋势;红外光谱测定结果显示何首乌生品和制品的吸收光谱无显著差异。结论与何首乌生品多糖相比,九蒸九晒过程炮制品中的多糖在单糖组成及相对分子质量方面发生显著变化,且与其蒸制次数呈现关联性,该结果可为探索何首乌的炮制机制及其质控标准研究提供数据支持。
Objective To study the dynamic changes of the primary structure of polysaccharides in Polygoni Multif lori Radix(PM)after nine times of steamed and sun-bathed processing.Methods The polysaccharide components of raw PM and each steamed product were obtained by water extraction and alcohol precipitation.The monosaccharide composition was determined using the PMP derivatization HPLC-PDA method,the average molecular weight(Mw)was determined with the GPC-MALLS-RID method,and the functional group structure of polysaccharide was analyzed via infrared spectroscopy.Moreover,the structural differences were analyzed.Results From raw products to processed products,the polysaccharide yield was 3.93%,12.65%,17.08%,18.62%,18.78%,18.88%,19.59%,15.23%,16.32% and 24.07%,respectively,showing an upwarddownward-upward trend.The polysaccharides in raw and processed products of PM were both composed of 7 monosaccharides:mannose,rhamnose,glucuronic acid,galacturonic acid,glucose,galactose and arabinose.Despite the consistent monosaccharide composition,there were some differences in the content of monosaccharide.With the increasing number of times of steaming,the content of galacturonic acid decreased while that of glucose increased.The results of relative molecular weight measurement showed that the Mwof raw products and processed products was 515.6×10^(3),144.9×10^(3),325.9×10^(3),458.5×10^(3),256.6×10^(3),172.8×10^(3),281.8×10^(3),371.2×10^(3),304.7×10^(3) and 257.1×10^(3),respectively,showing a downward trend.The results of infrared spectroscopy showed that there was no signif icant difference in the absorption spectra of polysaccharides from raw and processed PM.Conclusion Compared with the polysaccharide in raw products of PM,the polysaccharide in processed products during the ninetime steaming and sun-drying undergoes a significant change in the monosaccharide composition and relative molecular weight,and is related to the number of times of processing.The results provide data for exploring the processing mechanism and quality control standards of PM.
作者
王莹
辜冬琳
杨建波
刘晶晶
范晶
刘越
汪祺
金红宇
魏锋
马双成
WANG Ying;GU Donglin;YANG Jianbo;LIU Jingjing;FAN Jing;LIU Yue;WANG Qi;JIN Hongyu;WEI Feng;MA Shuangcheng(National Institutes for Food and Drug Control,Beijing 100050,China;China Pharmaceutical University,Nanjing Jiangsu 210009,China;Beijing University of Chinese Medicine,Beijing 102400,China)
出处
《中国药物警戒》
2022年第12期1285-1290,共6页
Chinese Journal of Pharmacovigilance
基金
国家自然科学基金资助项目(81973476)
国家自然科学基金资助项目(81903807)。
关键词
何首乌
多糖
九蒸九晒
差异
结构分析
Polygoni Multiflori Radix
polysaccharide
nine-time repeat of steaming and sun-drying
differences
structural analysis
