牛膝不同炮制品中化学成分的UPLC-Q-TOF/MS分析  

Analysis of Chemical Constituents in Different Processed Products of Achyranthis Bidentatae Radix by UPLC-Q-TOF/MS

作　　者：陶益[1] 杜映姗 黄苏润 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,南京210023

出　　处：《中国实验方剂学杂志》2017年第12期1-5,共5页Chinese Journal of Experimental Traditional Medical Formulae

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：目的:比较生牛膝、酒牛膝及盐牛膝的各项质控指标及化学成分的差异。方法:按照2015年版《中国药典》的标准,测定生牛膝、酒牛膝及盐牛膝的水分、总灰分和醇溶性浸出物含量,考察指标成分含量测定方法的线性范围、精密度、稳定性、重复性及加样回收率,建立UPLC-Q-TOF/MS比较牛膝不同炮制品中主要化学成分相对含量的差异。结果:生牛膝、酒牛膝及盐牛膝的水分、总灰分及醇溶性浸出物的含量均符合2015年版《中国药典》的要求,运用高分辨质谱鉴定了10个主要化学成分,分别为苄基葡萄糖苷,苄基葡萄糖苷异构体,牛膝甾酮A,水龙骨素B,β-蜕皮甾酮,牛膝甾酮,姜状三七苷R_1,人参皂苷Ro,牛膝皂苷Ⅰ和竹节参皂苷Ⅳ。牛膝经酒炙后苄基葡萄糖苷,苄基葡萄糖苷异构体,水龙骨素B,β-蜕皮甾酮和人参皂苷Ro的含量显著升高,而姜状三七苷R_1,牛膝皂苷Ⅰ和竹节参皂苷Ⅳ的含量则显著减低;盐炙后苄基葡萄糖苷,苄基葡萄糖苷异构体,牛膝甾酮A,水龙骨素B,β-蜕皮甾酮和牛膝甾酮含量显著升高,而姜状三七苷R_1,人参皂苷Ro,牛膝皂苷Ⅰ和竹节参皂苷Ⅳ的含量则显著降低。结论:牛膝炮制后酚苷类和甾体皂苷类成分的含量显著上升,而三萜皂苷类成分的含量则显著降低。Objective： To compare the quality control indexes and chemical constituents of crude and processed products of Achyranthis Bidentatae Radix. Method： According to standard in the 2015 edition of Chinese Pharmacopoeia, the quality control indexes and chemical constituents of crude and processed products of Achyranthis Bidentatae Radix were investigated, such as water content, total ash content and alchohol soluble extract content. UPLC-Q-TOF/MS was established to compare the contents of major constituents in crude and processed products of Achyranthis Bidentatae Radix. Moreover, the linearity, precision, stability, repeatability and recoveries of the approach were well validated. Result： The water content, total ash content and alchohol soluble extract content of crude and processed products of Achyranthis Bidentatae Radix all met the requirements of the 2015 edition of Chinese Pharmacopoeia. Ten major constituents were tentatively deduced. Compared with these of the crude products, the contents of benzyl glucoside, benzyl glucoside isomer, polypodine B, β-ecdysterone and ginsenoside Ro in the wine processed products were significantly increased. The contents of zingibroside R1, bidentatoside I and chikusetsusaponin 1V were significantly decreased. For the salt processed products, the contents of benzyl glucoside, benzyl glucoside isomer, achyranthesterone A, polypodine B, β-ecdysterone and inokosterone were significantly increased. The contents of zingibroside R1, ginsenoside Ro, bidentatoside I and chikusetsusaponin IV were significantly decreased. Conclusion： The contents of phenolic glycosides and steroidal saponins are significantly increased, while the content of triterpenoid saponins is significantly decreased, which may be degraded under heating condition.

关 键 词：牛膝 酒制品 盐制品 总灰分 三萜皂苷类 β-蜕皮甾酮 水龙骨素B 

分 类 号：R283[医药卫生—中药学] R284.1[医药卫生—中医学]