基于HPLC指纹图谱考察3种复合掩味佐剂对御寒颗粒汤剂成分的影响  

Effects of three compound masking adjuvants on Yuhan Granules decoction composition with HPLC fingerprint technology

作　　者：姚静[1] 施钧瀚[1] 桂新景 王青晓[3] 张璐[1] 康冰亚[1] 陈鹏举[2] 田亮玉 李学林[1,2] 刘瑞新[1,2] 

机构地区：[1]河南中医药大学第一附属医院,郑州450000 [2]河南中医药大学,郑州450046 [3]河南省食品药品检验所,郑州450008

出　　处：《中华中医药杂志》2018年第3期1128-1134,共7页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家自然科学基金项目(No.81001646); 河南中医学院省属高校基本科研业务费优青培育项目(No.2014KYYWF-YQ01); 河南省中医管理局中医药科学研究专项课题(No.2014ZY02066)

摘　　要：目的:探究3种复合掩味佐剂——咖啡味中药伴侣、巧克力味中药伴侣、甜橙味中药伴侣掩味前后御寒颗粒汤剂中化学成分的变化,揭示3种复合掩味佐剂对御寒颗粒汤剂的化学成分的影响。方法:以单味配方颗粒组成的御寒颗粒方为苦味载体,采用高效液相色谱法参考指纹图谱技术建立其化学成分的特征图谱测定方法,以掩味前后共有峰相对保留时间、相对峰面积的变化率以及总峰面积为指标,比较御寒颗粒汤剂掩味前后化学成分的变化。结果:掩味前后的御寒颗粒汤剂,特征图谱共有峰有22个,与原液相比,加入3类中药伴侣后的样品的共有峰相对保留时间变化率的绝对值均值分别为(0.18±0.04)%、(0.11±0.04)%、(0.17±0.06)%,均<0.2%;共有峰相对峰面积变化率的绝对值均值甜橙味为(1.81±1.26)%,<5%;咖啡味和巧克力味相对峰面积的变化率绝对值用中位数(四分位数间距)表示分别为:2.30%(1.45%-3.99%)、3.73%(2.70%-6.68%);与原液相比,总峰面积均无显著性差异。结论:3种复合掩味佐剂中,甜橙味对御寒颗粒汤剂的化学成分几乎没有影响;咖啡味和巧克力味对其汤剂的某些成分有微小的影响,但对其汤剂中化学成分的总量无显著影响,是否会影响到其汤剂的药效有待进一步临床药效学方面的研究。Objective： To reveal the effects of three compound masking adjuvants on Yuhan Granules decoction chemical composition through exploring the chemical composition changes of Yuhan Granules was masked before and after by three compound masking adjuvants including coffee flavour, orange flavor and chocolate flavor. Methods： The chemical composition changes of Yuhan Granules are compared by taking Yuhan Granules that is composed of single dispensing particles as bitter carrier, establishing a determination method of chemical compositions characteristic fingerprint through HPLC and referencing the technology of fingerprint and taking value of relative retention time of common peak, the rate of change of relative peak area and the total peak area as the targets at before and after masking taste. Results： There are 22 common peaks of characteristic fingerprint in Yuhan Granules at masking before and after. Compared with original decoction after masking by three compound masking adjuvants, the mean absolute value of change rate about relative retention time of common peak are respectively（0.18±0.04）%,（0.11±0.04）%,（0.17±0.06）%, all less than 0.2%. Orange＇s mean absolute value of change rate about relative peak area is（1.81±1.26）%, all less than 5%. The coffee and chocolate＇s change rate of relative peak area is expressed by median（four quantile interval） as： 2.30%（1.45%-3.99%） and 3.73%（2.70%-6.68%）, which is compared with original decoction shows that is no significant difference in total peak area. Conclusion： Among of the three compound masking adjuvants, the orange flavor has almost no effect on the chemical composition of the Yuhan Granules. Although the coffee and chocolate flavor have slight impact on some chemical composition of the Yuhan Granules, but there was no significant effect on the total amount of chemical components in the Yuhan Granules, so it needs further clinical pharmacodynamic study to explore whether it will affect the efficacy of the decoction.

关 键 词：复合掩味佐剂 御寒颗粒 掩味 高效液色谱 特征图谱 

分 类 号：O657.72[理学—分析化学] R286.0[理学—化学]