基于液质联用技术结合多元统计分析的鹿茸热炮制机理研究  

Study on the mechanism of heat processing of pilose antler by the combination of liquid and mass technology and multivariate statistical analysis

作　　者：张楠茜 孙慧 吕经纬 李晶峰 边学峰 王亚萍 张辉 孙佳明 ZHANG Nan-xi;SUN Hui;LJing-wei;LI Jing-feng;BIAN Xue-feng;WANG Ya-ping;ZHANG Hui;SUN Jia-ming(Jilin Ginseng Academy,Changchun University of Traditional Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学吉林省人参科学研究院,吉林长春130117

出　　处：《时珍国医国药》2020年第2期327-330,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(81373936)。

摘　　要：目的应用液质联用技术结合多元统计分析比较鹿茸热炮制前后的化学组成差异,探究鹿茸热炮制的科学内涵。方法采用液质联用技术对鹿茸热炮制前后的化学成分进行对比分析,并通过主成分分析(PCA)、正交偏最小二乘法辨别分析(OPLS-DA)找出炮制前后的鹿茸的差异性成分。结果从液相图谱中共指认出9种共有成分,多元统计结果显示鹿茸热炮制前后的化学成分组成存在显著差异。在找出的差异性成分中,经过热炸后的鹿茸中尿苷、黄嘌呤、脱氧鸟苷、鸟苷的含量与鲜鹿茸中的含量相比有所升高,而肌苷、腺苷、鸟嘌呤、胸腺嘧啶、次黄嘌呤的含量与鲜鹿茸相比有所下降。结论通过液质联用技术从整体化学组成差异上对鹿茸热炮制前后的化学组成进行比较分析,初步阐明符合中医学整体观的鹿茸热炮制机理。Objective The chemical composition of pilose antler before and after hot processing was compared by using liquid mass coupled technique and multivariate statistical analysis to explore the scientific connotation of hot processing of pilose antler.Methods The chemical components of pilose antler before and after hot processing were compared and analyzed by liquid mass coupling technique, and the differential components of pilose antler before and after processing were found out by principal component analysis(PCA) and orthogonal partial least squares discrimination analysis(OPLS-DA).Results A total of 12 common components were identified from the liquid phase atlas. The multivariate statistical results showed that there were significant differences in chemical composition before and after hot processing.Among the differentiated components, the contents of uridine, xanthine, deoxyguanosine and guanosine in the hot Fried pilose antler increased compared with that in the fresh pilose antler, while the contents of guanine, thymine, adenosine, hypoxanthine and inosine decreased compared with that in the fresh pilose antler.Conclusion The chemical composition of pilose antler before and after hot processing was compared and analyzed by liquid and mass combined technique, and the mechanism of hot processing of pilose antler in accordance with the holistic view of traditional Chinese medicine was preliminarily elucidated.

关 键 词：中药化学 鹿茸 炮制 液质联用技术 多元统计分析 

分 类 号：R283[医药卫生—中药学]