UPLC-QE/MS法分析丹参酒炙前后5种质变化合物  

Analysis of five qualitative change compounds before and after wine processing of Salvia miltiorrhiza by UPLC-QE/MS

作　　者：崔伟亮[1] 李慧芬[1] 张学兰[1] 宋梦晗 刁家葳 张丹捷 王晓宁[1] CUI Wei-liang;LI Hui-fen;ZHANG Xue-lan;SONG Meng-han;DIAO Jia-wei;ZHANG Dan-jie;WANG Xiao-ning(Shandong University of Traditional Chinese Medicine,Jinan 250355,China)

机构地区：[1]山东中医药大学,山东济南250355

出　　处：《中成药》2019年第4期844-849,共6页Chinese Traditional Patent Medicine

基　　金：国家自然科学基金面上项目(81503251);国家公共卫生专项"中药炮制技术传承基地建设"(国中医药科技[2015]86);山东省高等学校科技计划项目(J15LM05);山东省中医药科技发展计划项目(2015-020)

摘　　要：目的通过UPLC-QE/MS法分析丹参Salvia miltiorrhiza Bge.酒炙前后5种质变化合物(迷迭香酸、丹酚酸B、隐丹参酮、二氢丹参酮Ⅰ、丹参酮Ⅱ_A)的转化机制。方法采用已知对照品模拟炮制技术,制备丹参酒炙前后5种质变化合物的模拟炮制品,其80%甲醇溶液的分析采用Halo C_(18)柱(100 mm×2.1 mm,2.7μm);流动相乙腈-水,梯度洗脱;柱温45℃;体积流量0.25 mL/min;检测波长280 nm。结果丹参中5种主要成分发生了质变,丹酚酸B模拟炮制品中检出了丹参素、原儿茶醛、咖啡酸、迷迭香酸、紫草酸、丹酚酸C;隐丹参酮模拟炮制品中检出了丹参酮Ⅱ_A;二氢丹参酮Ⅰ模拟炮制品中检出了极少的丹参酮Ⅰ;丹参酮Ⅱ_A模拟炮制品中检出了二氢丹参酮Ⅰ、丹参酮Ⅰ;迷迭香酸模拟炮制品中检出了丹参素、咖啡酸、阿魏酸。结论丹参酒炙后主要酚酸类成分和丹参酮类成分均发生了质变。AIM To analyze the five qualitative change compounds(rosmarinic acid,salvianolic acid B,dihydrotanshinone Ⅰ,cryptotanshinone,tanshinone ⅡA)before and after wine processing of Salvia miltiorrhiza Bge.by UPLC-QE/MS.METHODS Five kinds of qualitative change compounds in processing of S.miltiorrhiza were preparated by the reference substance simulation processing technology.The analysis of 80% methanol solution of the products was performed on a 45 ℃ thermostatic Halo C18 column(100 mm×2.1 mm,2.7 μm),with the mobile phase comprising of acetonitrile-water flowing at 0.25 mL/min in a gradient elution manner,and the detection wavelength was set at 280 nm.RESULTS The five major components of S.miltiorrhiza had undergone qualitative changes.Danshensu,protocatechuic aldehyde,caffeic acid,rosmarinic acid,lithospermic acid,salvianolic acid C were detected in the simulated processed products of salvianolic acid B;Tanshinone ⅡA was detected in the simulated processed products of cryptotanshinone;Very few tanshinone Ⅰ were detected in the simulated processed products of dihydrotanshinone Ⅰ;The dihydrotanshinone Ⅰ and tanshinone Ⅰ were detected in the tanshinone ⅡA simulated processed products of tanshinone ⅡA;Danshensu,caffeic acid and ferulic acid were detected in the simulated processed products of rosmarinic acid.CONCLUSION After wine processing,the main phenolic acids and tanshinones have undergone qualitative changes.

关 键 词：丹参 酒炙 质变化合物 UPLC-QE/MS 

分 类 号：R284.1[医药卫生—中药学]