基于多主要成分含量测定的银翘散煮散与饮片煎煮过程比较研究  

Comparative analysis of powder and piece decocting processes of Yinqiao Powder based on determination of multiple primary components

作　　者：刘月 罗娟 顾永哲 罗云 谭婷 廖正根 杨明 LIU Yue;LUO Juan;GU Yong-zhe;LUO Yun;TAN Ting;LIAO Zheng-gen;YANG Ming(Key Laboratory of Modern Preparation of Traditional Chinese Medicine,Ministry of Education,Jiangxi University of ChineseMedicine,Nanchang 330004,China;School of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China;National Pharmaceutical Engineering Center(NPEC)for Solid Preparation in Chinese Herbal Medicine,Jiangxi University ofChinese Medicine,Nanchang330006,China)

机构地区：[1]江西中医药大学现代中药制剂教育部重点实验室,江西南昌330004 [2]江西中医药大学药学院,江西南昌330004 [3]江西中医药大学中药固体制剂制造技术国家工程研究中心,江西南昌330006

出　　处：《中国中药杂志》2022年第14期3788-3797,共10页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金项目(81760711);江西省自然科学基金项目(20192ACBL21033);江西省中医药中青年骨干人才培养计划项目(1242100903)。

摘　　要：建立银翘散水煎液化学特征图谱及多主要成分含量测定方法,比较银翘散煮散与饮片煎煮过程化学成分的变化规律,为银翘散类方制剂的现代工艺研究提供科学依据。制备银翘散煮散与饮片煎煮过程水煎液,采用高效液相色谱法测定化学特征图谱及五福花苷酸、新绿原酸、连翘苷E、马钱苷酸、绿原酸、隐绿原酸、獐牙菜苷、连翘苷Ⅰ、连翘苷H、连翘苷A、异绿原酸B、E-aldosecologanin、橙皮苷、连翘苷、牛蒡苷、甘草素和甘草酸二钾等17种主要成分的含量,考察煎煮时间对银翘散煮散与饮片煎煮水煎液化学成分的影响。结果显示,不同煎煮时间银翘散煮散水煎液化学特征图谱相似度较大,表明所含化学成分组成类似,而饮片水煎液化学特征图谱相似度较低,表明所含化学成分组成类似,但差别较大。煮散水煎液中,随着煎煮时间的延长,新绿原酸、隐绿原酸、连翘酯苷H和异绿原酸B的浓度呈增长趋势,五福花苷酸、连翘酯苷E、连翘酯苷Ⅰ、E-aldosecologanin、连翘苷、甘草酸二钾、马钱苷酸、牛蒡苷、獐牙菜苷和甘草素的浓度先增加后趋于稳定,连翘酯苷A、绿原酸与橙皮苷的浓度先增加后减少;饮片水煎液中,随着煎煮时间的延长,除绿原酸的浓度先增加后减少外,其余16种成分的浓度均逐渐增长。煮散水煎液中五福花苷酸、连翘酯苷E、连翘酯苷Ⅰ、E-aldosecologanin、连翘苷、甘草酸二钾、连翘酯苷A、连翘酯苷H和绿原酸的浓度始终高于饮片水煎液;橙皮苷、马钱苷酸、牛蒡苷、獐牙菜苷、甘草素、新绿原酸和隐绿原酸的浓度在煎煮40 min前均高于饮片水煎液;异绿原酸B煎煮10 min后浓度低于饮片水煎液。结果表明,煎煮时间与药材粒度对银翘散水煎液化学成分含量具有一定的影响;相比于饮片煎煮,煮散水煎液化学成分溶出速度更快且浓度更大,提示银翘散传统的煮散方�The present study established specific chromatograms and a method for determining multiple primary components in Yinqiao Powder decoctions and compared the change rules of chemical composition in powder and piece decocting processes of Yinqiao Powder to provide a scientific basis for the modern research of preparations of Yinqiao Powder. Powder and piece decoctions of Yinqiao Powder were prepared. The specific chromatograms were determined and the content of 17 primary components was measured by high-performance liquid chromatography(HPLC), including adoxosidic acid, neochlorogenic acid, forsythoside E, loganic acid, chlorogenic acid, cryptochlorogenic acid, sweroside, forsythoside Ⅰ, forsythoside H, forsythoside A, isochlorogenic acid B, E-aldosecologanin, hesperidin, phillyrin, arctiin, liquiritigenin, and dipotassium glycyrrhizinate. The effect of decocting time on the chemical composition in powder and piece decoctions of Yinqiao Powder was investigated. As a result, the specific chromatogram similarities of powder decoctions of Yinqiao Powder with different decocting time were high, which indicated that their chemical compositions were similar, while the similarities of piece decoctions were low, suggesting similar chemical compositions with big differences. In powder decoctions, the concentrations of neochlorogenic acid, cryptochlorogenic acid, forsytherin H, and isochlorogenic acid B increased with the prolongation of decocting time, and those of adoxosidic acid, forsythoside E, forsythoside Ⅰ, E-aldosecologanin, phillyrin, dipotassium glycyrrhizinate, loganic acid, arctiin, sweroside, and liquiritigenin increased firstly and tended to be stable, while those of forsythoside A, chlorogenic acid, and hesperidin increased firstly and then decreased. In piece decoctions, the concentration of chlorogenic acid increased firstly and then decreased with the prolongation of decocting time, while those of the remaining 16 components showed an upward trend. The concentrations of adoxosidic acid, forsythoside E, f

关 键 词：银翘散 煮散 饮片 煎煮过程 特征图谱 主要成分 含量测定 

分 类 号：R283.6[医药卫生—中药学]