UPLC-ESI-MS/MS法分析藤黄炮制前后化学成分的变化  

Variations of chemical constituents in Garcinia hanburyi before and after processing by UPLC-ESI-MS / MS

作　　者：潘凌云[1,2] 徐敏[1] 王亿[1] 修彦凤[1] 

机构地区：[1]上海中医药大学中药学院,上海201203 [2]上海中医药大学科技实验中心,上海201203

出　　处：《中成药》2016年第5期1098-1103,共6页Chinese Traditional Patent Medicine

基　　金：上海市自然基金项目(13ZR1442000);上海市教委预算内课题资助项目(2014YSN20)

摘　　要：目的建立超高效液相色谱-电喷雾-串联质谱(UPLC-ESI-MS/MS)法研究藤黄Garcinia hanburyi炮制(高压、豆腐、清水、荷叶制)前后化学成分的变化。方法分析采用Acquity UPLC BEH C8(2.1 mm×100 mm,1.7μm)色谱柱;流动相为乙腈-0.1%甲酸溶液,梯度洗脱;柱温为35℃;体积流量为0.3 m L/min。主成分分析(PCA)和偏最小二乘判别(PLS-DA)法分析炮制前后化学成分的差异。结果炮制前后,藤黄中化学成分的种类没有明显变化。当加热超过2 h,以及豆腐或荷叶炮制后,13种成分的含有量下降,并且gambogenin更为明显。不同炮制方法间存在差异,贡献值依次为gambogenin、莫里林酸、异莫里林酸、R-异藤黄酸、R-30-羟甲基藤黄酸、成分5(未知)、异新藤黄酸、S-30-羟甲基藤黄酸、isogambogenin、S-异藤黄酸、R-藤黄酸、新藤黄酸、S-藤黄酸。结论不同炮制方法和加热时间对藤黄化学成分有一定影响,其含有量的降低可能是该植物炮制后减毒的原因之一。AIM To establish an ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry（ UPLC-ESI-MS / MS） method for studying the variations of chemical constituents in Garcinia hanburyi before and after being processed with high pressure,tofu,water and lotus leaf. METHODS The analysis was performed on an Acquity UPLC BEH C8column（ 2. 1 mm × 100 mm,1. 7 μm）,mobile phase was acetonitrile-0. 1% formic acid solution with gradient elution,column temperature was maintained at 35 ℃,and flow rate was0. 3 m L / min. Principal component analysis（ PCA） and partial least squared discriminant analysis（ PLS-DA） were adopted to analyze the differences in chemical constituents before and after processing. RESULTS Before and after processing,the kinds of chemical constituents in Garcinia hanburyi did not show obvious change. After being heated for more than two hours and being processed with tofu or lotus leaf,the contents of thirteen constituents were decreased,especially for gambogenin. There were some differences among different processing methods,and the contribution values were in sequence of gambogenin morellic acid isomorellic acid R-isogambogic acid R-30-hydroxygambogic acid compound 5（ unknown） isogambogenic acid S-30-hydroxygambogic acid isogambogenin S-isogambogic acid R-gambogic acid gambogenic acid S-gambogic acid. CONCLUSION Different processing methods and heating time have effects on chemical constituents in Garcinia hanburyi,and the decrease of their contents may be one of the reasons for toxicity attenuation after processing.

关 键 词：藤黄 炮制 化学成分 UPLC-ESI-MS/MS PCA PLS-DA 

分 类 号：R284.1[医药卫生—中药学]