北柴胡及醋北柴胡标准汤剂质量差异性分析  

Quality difference analysis of standard decoction of Bupleurum chinense and vinegar-processed Bupleurum chinense

作　　者：宋驰 葛威 邹佳莉 王悦 谭娟娟 贡济宇[1] SONG Chi;GE Wei;ZOU Jia-li;WANG Yue;TAN Juan-juan;GONG Ji-yu(College of Pharmacy,Changchun University of Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学药学院,吉林长春130117

出　　处：《中草药》2022年第8期2331-2340,共10页Chinese Traditional and Herbal Drugs

基　　金：国家中药标准化项目(ZYBZH-Y-JL-25);吉林省科技发展计划项目(20210204078YY)。

摘　　要：目的建立北柴胡Bupleurum chinense及醋北柴胡标准汤剂质量评价方法,比较二者质量的差异性。方法制备北柴胡及醋北柴胡标准汤剂各20批,对醋制前后标准汤剂的pH值及出膏率进行考察;建立北柴胡醋制前后标准汤剂HPLC指纹图谱方法和多指标成分含量测定方法,并结合化学计量学和统计学方法对二者差异进行分析。结果北柴胡醋制后标准汤剂pH值降低,出膏率降低;建立了北柴胡及其醋制品标准汤剂指纹图谱,分别确定了16个共有峰,指认了其中5个共有峰;北柴胡标准汤剂相似度为0.976~0.995,醋北柴胡标准汤剂相似度为0.946~0.996。主成分分析将北柴胡及其醋制品标准汤剂归为2类,正交偏最小二乘法-判别分析找出二者共7个差异色谱峰,分别为峰1、4(柴胡皂苷c)、6、7(柴胡皂苷a)、9(柴胡皂苷b_(2))、10(柴胡皂苷b_(1))及13(柴胡皂苷d),为北柴胡及醋北柴胡标准汤剂差异化合物。多指标成分含量测定结果表明北柴胡醋制前后指标成分含量具有显著差异(P<0.05),北柴胡醋制后标准汤剂中柴胡皂苷a、柴胡皂苷c及柴胡皂苷d含量较低,柴胡皂苷b_(1)及柴胡皂苷b_(2)含量较高。结论建立了科学和实用的北柴胡及醋北柴胡标准汤剂质量评价方法,也为北柴胡与其醋制品相关制剂的鉴别和质量控制提供参考。Objective To establish the quality evaluation method and investigate the quality differences of standard decoction of Chaihu(Bupleurum chinense)(CHD)and vinegar-processed Bupleurum chinense(VCHD).Methods Twenty batches of CHD and VCHD samples were prepared,the extract rates and pH were determined,respectively.Chromatographic fingerprints and multi-index content determination method of CHD and VCHD were generated from the high performance liquid chromatography(HPLC)and the quality differences were analyzed using the method of chemometrics and statistics.Results The extract rates and pH value of VCHD standard decoction was decreased.The fingerprints of the CHD and VCHD were established,a total of 16 common peaks were determined respectively,and five peaks were identified;The similarity of CHD and VCHD were 0.976—0.995 and 0.946—0.996,respectively.A clear classification among CHD and VCHD sample was observed in the score plot of the principal component analysis(PCA),then seven marker compounds were selected and identified by orthogonal partial least square discriminant analysis(OPLS-DA),including peaks 1,4(saikosaponin c),peaks 6,7(saikosaponin a),peak 9(saikosaponin b_(2)),peak 10(saikosaponin b_(1)),and peak 13(saikosaponin d).Multiple-index content determination results showed that there was significant difference in the content of index components before and after vinegar processing of CHD(P<0.05).The contents of saikosaponin a,saikosaponin c and saikosaponin d were lower.Besides,saikosaponin b_(1) and saikosaponin b_(2) was higher in the standard decoction of VCHD.Conclusion A scientific and practical quality evaluation method of CHD and VCHD was established,which also provided a reference for the identification and quality control of related preparations of B.chinense and its vinegar-processed products.

关 键 词：北柴胡 醋制 标准汤剂 指纹图谱 正交偏最小二乘法-判别分析 柴胡皂苷 质量控制 

分 类 号：R283.6[医药卫生—中药学]