UPLC-CAD法比较小麦麸皮与苦荞麸皮炒枳壳有效成分含量的变化  

Changes of effective components content of wheat bran and Tartary buckwheat bran fried Aurantii Fructus by UPLC-CAD method

作　　者：王迪[1] 何悦月 李阳倩 邓放[1] WANG Di;HE Yueyue;LI Yangqian;DENG Fang(State Key Laboratory of Southwest Traditional Chinese Medicine Resources,Chengdu University of Traditional Chinese Medicine,Chengdu,611137,China;Department of Assets and Laboratory Management,Chengdu University of Traditional Chinese Medicine,Chengdu,611137,China)

机构地区：[1]成都中医药大学西南特色中药资源国家重点实验室,成都611137 [2]成都中医药大学资产与实验室管理处,成都611137

出　　处：《环境化学》2022年第9期3118-3120,共3页Environmental Chemistry

基　　金：农业农村部杂粮加工重点实验室开放基金(2021CC003)资助。

摘　　要：建立超高效液相色谱-电雾式检测器(UPLC-CAD)法比较枳壳药材生品、小麦麸皮及苦荞麸皮炒枳壳炮制品的药效指标成分含量差异.根据2020年版《中国药典》(四部)炮制通则中相关炮制方法制备小麦麸皮与苦荞麸皮炒枳壳的炮制品,UPLC-CAD法测定其中辛弗林、柚皮苷、新橙皮苷、柠檬苦素和诺米林5种成分的含量.结果表明,枳壳中辛弗林含量在炮制前后无显著性差异(P>0.05);柚皮苷和新橙皮苷两种黄酮苷类化合物的含量经过小麦麸皮炒后含量均有降低,而苦荞麸皮炒后新橙皮苷含量有上升趋势;两种炮制辅料对新橙皮苷含量存在显著性差异(P<0.05);经过两种炮制方式炮制后,柠檬苦素和诺米林的含量均有上升的趋势,且柠檬苦素含量在经过苦荞麸皮炒后含量上升明显,存在显著性差异(P<0.05).本研究建立的UPLC-CAD法简便、快捷、可靠,可为枳壳及其炮制品的质量评价提供参考.An ultra-high performance liquid chromatography-charged aerosol detector(UPLCCAD) method was established to compare the content differences of medicinal efficacy index components in the raw products of Aurantii Fructus, wheat bran and tartary buckwheat bran fried products. According to the processing general rules of 《 Chinese Pharmacopoeia》(4) in 2020edition, the processed products of fried Aurantii Fructus with wheat bran and Tartary wheat bran were prepared. The contents of synephrine, naringin, neohesperidin, limonin and nomilin were determined by UPLC-CAD method. The results showed that synefrin content in fructus aurantii had no significant difference before and after processing(P>0.05). The content of naringin and neohesperidin decreased after wheat bran frying, while the content of neohesperidin increased after Tartary buckwheat bran frying. There were significant differences in the content of nehesperidin between the two processing excipients(P<0.05). After the two processing methods, the contents of limonin and nomelin increased, and the content of limonin increased significantly after Tartary buckwheat bran frying, with significant differences(P <0.05). In this study, the UPLC-CAD method established was simple, fast and reliable, which could provide reference for the quality evaluation of Aurantii Fructus and its processed products.

关 键 词：枳壳 超高效液相色谱-电雾式检测器 小麦麸皮 苦荞麸皮 炮制 含量差异 

分 类 号：R284.1[医药卫生—中药学] O657[医药卫生—中医学]