仙茅及其炮制品质控指标的比较研究  

Comparative Analysis of Crude and Processed Products of Curculigo orchioides Gaertn Based on Multiple Quality Indexes of Pharmacopeia

作　　者：陶益[1] 黄苏润 杜映珊 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：《中药新药与临床药理》2017年第5期678-682,共5页Traditional Chinese Drug Research and Clinical Pharmacology

基　　金：科技部国家科技重大专项(2012ZX09304005);江苏省自然科学基金青年项目(BK20140963)

摘　　要：目的比较生仙茅、炒仙茅及酒仙茅的质控指标和主要化学成分差异。方法按照《中国药典》(2015年版)标准,测定生仙茅、炒仙茅和酒仙茅的水分、总灰分、酸不溶性灰分及醇溶性浸出物;考察HPLC方法的线性关系、精密度、稳定性、重复性及加样回收率,同时采用液质联用技术鉴定仙茅不同炮制品的主要化学成分。结果生仙茅的水分、总灰分、酸不溶性灰分及醇溶性浸出物测定结果均符合《中国药典》(2015年版)的要求。生仙茅、炒仙茅及酒仙茅的仙茅苷含量分别为0.087%、0.156%和0.059%。运用高分辨质谱鉴定了愈创木酚、绒叶仙茅苷A、绿原酸、中华仙茅素A等13个主要化学成分。在被测的13种化学成分中,与生仙茅比较,炒仙茅中绒叶仙茅苷A、仙茅皂甙元C、绿原酸等11种化学成分显著上升;而酒仙茅中大叶仙茅苷、仙茅苷、绒叶仙茅苷A等12种化学成分显著降低。结论本研究所建立的方法准确可靠、重复性好,可用于仙茅不同炮制品中主要成分的质量控制。炒仙茅中的大多数化学成分高于生仙茅,而酒仙茅中的大多数化学成分则低于生仙茅。Objective To compare the quality control indexes and chemical constituents of crude and processed Curculigo orchioides. Methods According to Chinese Pharmacopoeia 2015 edition, the quality control indexes of crude and processed Curculigo orchioides were investigated, including water content, total ash, acid-insoluble ash and ethanol soluble extract. The linearity, precision, stability, repeatability and recoveries of HPLC method were well validated. Moreover, mass spectrometry was employed to identify major constituents in crude and processed Curculigo orchioides. Results The water content, total ash, acid-insoluble ash and ethanol soluble extract of crude and processed Curculigo orchioides satisfied the requirements of the Chinese Pharmacopoeia 2015 edition. The contents of curculigoside in crude, stir-fried and wine-processed Curculigo orchioides were 0.087 %, 0.156 % and 0.059 %. A total of 13 chemical constituents were identified by high resolution mass spectrometry, such as guaiacol, crassifoside A, chlorogenic acid and sinensigenin A. Compared with the crude Curculigo orchioides, the contents of 11 constituents were increased significantly in stir-fried products, such as crassifoside A, curculigenin C and chlorogenic acid, whereas the contents of 12 constituents was significantly reduced in wine-processed products, such as curcapitoside, curculigoside and crassifoside A. Conclusion The established HPLC method showed good linearity, precision, accuracy and recovery, which can also be applied to the quality control of the main components of processed Curculigo orchioides. Compared with the crude Curculigo orchioides, the constituents in stir-fried Curculigo orchioides were significantly increased, whereas the constituents in wine-processed Curculigo orchioides were significantly decreased. contents of the majority of contents of the majority of

关 键 词：仙茅 炒仙茅 酒仙茅 飞行时间质谱 

分 类 号：R284.1[医药卫生—中药学]