续断酒炙前后化学成分的UPLC-Q-TOF/MS比较研究  

Comparisons on chemical constituents of crude and wine-processed Dipsacus asper by using UPLC-Q-TOF/MS

作　　者：陶益[1] 蒋妍慧 唐克建 李伟东[1] 蔡宝昌[1] 

机构地区：[1]南京中医药大学中药炮制重点实验室,江苏南京210023

出　　处：《中国中药杂志》2016年第4期672-676,共5页China Journal of Chinese Materia Medica

基　　金：国家"重大新药创制"科技重大专项(2012ZX09304005);江苏省自然科学基金青年项目(BK20140963)

摘　　要：比较续断生品、酒品各项质控指标及化学成分的差异。按照《中国药典》2015年版标准,测定续断生品、酒品的水分、总灰分、酸不溶性灰分、水溶性浸出物,并建立UPLC-Q-TOF/MS方法比较续断不同炮制品主要化学成分的差异,考察方法的线性、精密度、稳定性、重复性及加样回收率。续断生品和酒品的水分、总灰分、酸不溶性灰分、水溶性浸出物测定结果均符合《中国药典》2015年版的要求,并运用高分辨质谱鉴定了20个主要差异化学成分。续断经酒炙后续断皂苷VI及其乙酰化类似物含量显著上升,而酚酸类成分中的二咖啡酰奎宁酸的含量显著降低,咖啡酸含量显著升高,可能发生了相互转化,上述化学成分的差异可能是2种炮制品临床功效不同的主要原因。To compare the quality control indexes and chemical constituents of crude and wine-processed Dipsacus asper. According to Chinese Pharmacopoeia 2015 edition,water content,total ash,acid-insoluble ash and water soluble extract of different processed products were detected. UPLC-Q-TOF / MS approach was established to compare the contents of major constituents in crude and wineprocessed D. asper. Moreover,the linearity,precision,stability,repeatability and recoveries of the approach were well studied. The results of water content,total ash,acid-insoluble ash and water-soluble extract of crude and wine-processed D. asper were all in line with the requirements of the Chinese Pharmacopoeia 2015 edition. Meanwhile,20 main chemical constituents were identified by using UPLC-Q-TOF / MS. After wine-processing,the contents of asperosaponin Ⅵ,acetylate analogues and caffeic acid were significantly increased,while the contents of other phenolic components such as dicaffeoylquinic acid were decreased significantly,which may be which may be the main reason for different clinical efficacy of crude and wine-processed D. asper.

关 键 词：续断 生品 酒品 

分 类 号：R284.1[医药卫生—中药学]