基于NMR代谢组学技术的白芍及其醋制品的化学比较  

Comparison of chemical composition between raw and vinegar-baked Paeoniae Radix Alba using NMR based metabolomic approach

作　　者：李震宇[1] 范玛莉 秦雪梅[1] 

机构地区：[1]山西大学中医药现代研究中心,山西太原030006

出　　处：《药学学报》2015年第2期211-217,共7页Acta Pharmaceutica Sinica

基　　金：山西省高等学校创新人才支持计划资助;山西省农业攻关科技项目(20140311023-4);山西省科技创新重点团队(2013131015)

摘　　要：为了探讨白芍醋制后化学成分的变化及炮制用醋种类的影响,本研究采用1H NMR代谢组学技术结合多元统计分析手段对白芍及其两种醋制品的化学成分进行比较分析。从白芍的核磁指纹中指认出30余种化学成分,多元统计结果显示白芍、陈醋制白芍和米醋制白芍能明显分开。白芍醋制后,异亮氨酸、乳酸、丙氨酸、精氨酸等初级代谢产物及芍药内酯苷、5-羟甲基糠醛的含量增加,而蔗糖、芍药苷、芍药总苷(以苯甲酰基计)的含量下降;陈醋制白芍和米醋制白芍的化学组成也存在差异,陈醋制白芍中含有较多的亮氨酸、异亮氨酸、缬氨酸等初级代谢产物及芍药内酯苷,而米醋制白芍中蔗糖和芍药总苷(以苯甲酰基计)含量较高,且陈醋制白芍的化学变化较米醋制白芍更大。本研究从整体上比较了白芍醋制后化学成分的变化及炮制用醋的影响,研究结果提示白芍炮制后化学成分变化与功效变化的相关性及炮制用醋的影响值得进一步深入研究。To compare the chemical change of Paeoniae Radix Alba（PRA） after vinegar-baking processing, as well as the effect of vinegar types exerted on the processing, 1H NMR-based metabolomic approach combined with multivariate statistical analysis was used to investigate the different metabolites between the raw and two vinegar-baked PRA. More than thirty metabolites were identified in the 1H NMR spectrum of PRA, and the multivariate statistical analysis showed that raw and two vinegar-baked PRA could be separated obviously. After vinegar-baking, the contents of isoleucine, lactate, alanine, arginine, albiflorin, and 5-hydroxymethyl furfural（5-HMF） elevated, while those of sucrose, paeoniflorin and its analogues（calculated by benzoate） decreased. The chemical compositions of two vinegar-baked PRA were also different. Shanxi vinegar- baked PRA showed higher levels of leucine, isoleucine, valine, and albiflorin, while rice vinegar-baked PRA contained more sucrose and paeoniflorin＇s analogues（calculated by benzoate）. And the chemical changes in Shanxi vinegar-baked PRA were greater than those of rice vinegar-baked PRA. The results revealed the chemical differences between raw and vinegar-baked PRA, as well as the influence of vinegar type on processing, in a holistic manner, the results obtained suggested that the correlations between the chemical change and the drug action after processing, as well as the vinegar type used in processing, should be further studied.

关 键 词：白芍 醋制 NMR 多元统计分析 

分 类 号：R917[医药卫生—药物分析学]