知母酒炙前后指纹图谱的比较及对α-葡萄糖苷酶抑制作用的比较研究  

Comparison on Fingerprint and Inhibitory Activities on α-glucosidase of Crude and Processed Rhizoma Anemarrhena

作　　者：崔玲玲[1] 季德[2] 袁永亮[1] 阮氏霞 杨中林[1] 张春凤[1] 

机构地区：[1]中国药科大学天然药物活性组分与药效国家重点实验室,南京210009 [2]南京中医药大学药学院,南京210023

出　　处：《海峡药学》2016年第4期43-48,共6页Strait Pharmaceutical Journal

基　　金：国家自然科学基金项目(NO.81303223);高等学校博士学科点专项科研基金项目(NO.20133237120007)

摘　　要：目的建立知母酒炙前后的指纹图谱,比较知母酒炙前后指纹图谱的变化;比较知母酒炙前后对α-葡萄糖苷酶活性抑制作用的变化。方法采用高效液相色谱实验条件为:phenomenex色谱柱,乙腈:0.2%乙酸水梯度洗脱,紫外检测器(UV)与蒸发光散射检测器(ELSD)联用,获得10批不同产地知母酒炙前后的指纹图谱,比较知母酒炙前后指纹图谱的变化;以对-硝基苯基-α-吡喃葡萄糖苷(PNPG)为底物,分别测定生品知母和酒炙知母对α-葡萄糖苷酶活性的抑制率。结果知母酒炙后指纹图谱中的主要色谱峰发生了明显变化:芒果苷、知母皂苷N、知母皂苷BⅡ的峰面积明显减小,而新芒果苷和知母皂苷B的峰面积明显增加;酒炙后知母的指纹图谱多了1号峰、12号峰2个新峰,而15号峰消失。酒炙后知母对α-葡萄糖苷酶活性的抑制率明显降低。结论本研究建立了条件适中、重现性好的HPLC指纹图谱制备方法,可用于知母及其酒炙品的质量控制。知母酒炙后,指纹图谱发生了明显变化,对α-葡萄糖苷酶活性的抑制作用也明显减弱。OBJECTIVE To study the difference of fingerprint and inhibitory activities on α-glucosidase enzymes between crude and processed Rhizoma Anemarrhena. METHODS HPLC fingerprints of Rhizoma Anemarrhena,produced in different areas,were detected by the HPLC method with UV detector and the evaporative lightscatter detector（ HPLC-UV-ELSD）. The separation was performed on phenomenex analytical column,gradient eluted with a mixture consisting of acetonitrile and 0. 2% acetic acid solution. Subsequently,PNPG being taken as the substrate,we detected their α-glucosidase inhibit activity. RESULTS The fingerprint of the processed Rhizoma Anemarrhena were varied from crude： the contents of mangiferin,timosaponin B-Ⅱ,timosaponin N in all the 10 batches were significantly increased,on the contrary,the contents of neomangiferin,timosaponin B was distinctly reduced. After wine-processed,HPLC fingerprints of Rhizoma Anemarrhena were added by peak1,peak12,and peak15 was disappeared. Interestingly,the processed Rhizoma Anemarrhena showed a weaker α-glucosidase inhibitory activity compared with untreated herbs. CONCLUSION The HPLC method is appropriate,reproducible and accurate which should be used for the quality control of Rhizoma Anemarrhena. After wine-processed,the fingerprint of Rhizoma Anemarrhena were changed,and the inhibitory activity on α-glucosidase was decreased.

关 键 词：知母 HPLC-UV-ELSD 酒炙 指纹图谱 Α-葡萄糖苷酶 

分 类 号：R93[医药卫生—生药学]