不同产地当归炮制前后多糖与新产生成分5-羟甲基糠醛和5-羟基麦芽酚含量变化规律性研究  

Study on Content Change Rules of Polysaccharide and Two Chemical Constituents after Processing in Angelica Sinensis from Different Sources

作　　者：钱晓东[1] 周桂芬[2] 吕圭源[2] 

机构地区：[1]湖州市中心医院,浙江湖州313000 [2]浙江中医药大学,浙江杭州310053

出　　处：《中华中医药学刊》2014年第6期1320-1323,共4页Chinese Archives of Traditional Chinese Medicine

基　　金：国家"重大新药创制"科技重大专项项目(2009ZX09502-016)

摘　　要：目的：研究加热炮制对不同来源当归药材中多糖和炮制过程中新产生成分5-羟甲基糠醛（5-HMF）和5-羟基麦芽酚（DDMP）含量的影响，揭示当归炮制前后物质基础变化规律的关联性。方法：采用苯酚一硫酸比色法测定炮制前后当归中多糖含量。高效液相色谱法测定5-HMF和DDMP的含量，HPLC色谱条件：色谱柱为Diamonsil^TM（钻石）C18（4．6mm×250mm，5μm），流动相为乙腈-水（5：95），检测波长为286nm。结果：14批不同来源当归多糖含量均在10％以上，加热炮制后多糖含量均降低，但降低程度不同，并会生成5-HMF和DDMP两个新的化学成分。14批炮制品中5-HMF含量为0．382％-1．153％，并且5-HMF与DDMP峰面积比值差异较大。野生当归多糖含量最高，炮制后多糖含量下降最显著，而且生成的5-HMF含量最高。结论：当归加热炮制过程中化学成分发生了量变和质变。该研究为揭示当归炮制后药理活性变化与化学成分变化的相美性提供了实验依据。Objective：To study the content changes rules of polysaccharide and two chemical constituents,2,3 - di- hydro - 3,5 - dihydroxy - 6 - methyl - 4H - pyran - 4 - one （DDMP） and 5 - hydryoxymethyl - furfural （ 5 - HMF） , which were newly produced in processing of Angelica sinensis. Method： The phenol - sulfuric acid method was applied to determine the polysaccharide content. The contents of 5 - HMF and DDMP were determined by HPLC. HPLC analysis was made on a Diamonsil^TM C18 （4.6 mm× 250 mm,5 μm） with acetonitrile and water （5：95） as mobile phase. The detection wavelength was set at 286 nm. Result：The polysaccharide contents in 14 batches of different sources were more than 10%. The contents of polysaccharide were decreased after processing,at the same time two new chemical constituents, DDMP and 5 -HMF,were produced. The ranges of 5 -HMF contents were 0. 382% - 1. 153% , and the peak area ratio between 5 - HMF and DDMP was significantly different. The contents of polysaccharide were the highest in wild Angelica sinensis and were significantly reduced after processing, simultaneously 5 - HMF was the highest. Conclusion：The chemical constituents from Angelica sinensis take qualitative and quantitative changes while processing. The study can provide certain evidence for revealing relevance between the pharmacological activity change and the chemical composition changes after processing.

关 键 词：当归 炮制 多糖 5-羟甲基糠醛 5-羟基麦芽酚 

分 类 号：R284.3[医药卫生—中药学]