基于UHPLC-Q-Orbitrap HRMS比较古今不同加工方法对百合煎液化学成分的影响  

Comparison of Effect of Ancient and Modern Processing Methods on Chemical Components of Lilii Bulbus Decoction Based on UHPLC-Q-Orbitrap HRMS

作　　者：赵永琪 张宏伟[1] 张振凌[1] 王一鸣 李德华 孙梦梅 张亚柯 ZHAO Yongqi;ZHANG Hongwei;ZHANG Zhenling;WANG Yiming;LI Dehua;SUN Mengmei;ZHANG Yake(School of Pharmacy,Henan Engineering Research Center of Chinese Traditional Medicine Special Processing Technology,Henan Engineering Technology Research Center for Integrated Production of Chinese Medicine,Henan University of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学药学院,河南省中药特色炮制技术工程研究中心,河南省中药生产一体化工程技术研究中心,郑州450046

出　　处：《中国实验方剂学杂志》2023年第7期177-184,共8页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：2022年度河南省中医药科研研究专项(2022ZY2059);国家公益性行业专项——中药炮制技术传承基地建设项目(38103021-2022);河南中医药大学2021年度研究生科研创新类立项项目(2021KYCX054)。

摘　　要：目的:比较古今不同加工方法对百合煎液化学成分的影响,为该药材的产地加工、饮片炮制及临床应用提供依据。方法:采用超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法(UHPLC-Q-Orbitrap HRMS),利用准分子离子、特征碎片离子等信息,并参考相关文献和数据库信息进行化合物结构鉴定;利用主成分分析(PCA)和正交偏最小二乘法-判别分析(OPLS-DA)筛选主要差异成分,通过高效液相色谱法对差异成分进行定量研究,比较百合不同加工品煎液中化学成分种类和含量的区别。结果:从百合不同加工品煎液及鲜百合水浸液、烫煮液中共鉴别出24个成分,其中17个酚类、5个皂苷类、2个生物碱类;与鲜百合煎液比较,烫煮干百合煎液中王百合苷A、对香豆酸、秋水仙碱等成分含量减少,蒸制干百合煎液中王百合苷C含量降低,水浸鲜百合煎液中王百合苷A、王百合苷C成分含量减少;与烫煮干百合煎液比较,鲜百合煎液与水浸鲜百合煎液中成分的整体含量要高,蒸制干百合煎液除王百合苷C的含量略低外,其他成分含量要高于烫煮干百合煎液。结论:不同加工过程会对百合煎液化学成分的种类及含量产生一定影响,烫煮法加工鲜百合有利于百合的保存,但会造成百合有效成分流失;相较于烫煮法,蒸制法高温处理可防止百合褐变,还能降低其有效成分流失;张仲景提出水浸一宿后去沫的加工方法可能更有利于治疗百合病等温热病,可为百合不同加工品的临床合理应用及作用机制研究提供参考。Objective:To compare the effects of different processing methods in ancient and modern times on the chemical components of Lilii Bulbus decoction,and to provide experimental support for the origin processing,decoction piece processing and clinical application of this herb.Method:Ultra high performance liquid chromatography tandem quadrupole electrostatic field orbitrap high resolution mass spectrometry(UHPLCQ-Orbitrap HRMS)was used for structural identification of the compounds using excimer ions,secondary MS and characteristic fragment ions,and referring to relevant literature and database information.Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to screen the main differential components,the differential components were quantitatively studied by high performance liquid chromatography(HPLC),in order to compare the types and contents of chemical components in the decoction of different processing products of Lilii Bulbus.Result:A total of 24 chemical components were identified from the decoction of different processed products of Lilii Bulbus,water extract and scalding liquid of fresh Lilii Bulbus,including 17 phenols,5 saponins and 2 alkaloids.Compared with the fresh Lilii Bulbus decoction,the contents of regaloside A,p-coumaric acid,colchicine and other components in the decoction of dry Lilii Bulbus processed by scalding method decreased,the content of regaloside C in the decoction of dry Lilii Bulbus processed by steaming method decreased,and the contents of regaloside A and regaloside C in the decoction of fresh Lilii Bulbus processed by water immersion also decreased.Compared with the decoction of dry Lilii Bulbus processed by scalding method,the overall content of components in the fresh Lilii Bulbus decoction and the decoction of fresh Lilii Bulbus processed by water immersion was higher,the contents of components in the decoction of dry Lilii Bulbus processed by steaming method was higher,except for the slightly lower content of regaloside C

关 键 词：百合 超高效液相色谱-四极杆/静电场轨道阱高分辨质谱法(UHPLC-Q-Orbitrap HRMS) 主成分分析(PCA) 正交偏最小二乘法-判别分析(OPLS-DA) 中药炮制 产地加工 饮片 

分 类 号：R22[医药卫生—中医基础理论] R28[医药卫生—中医学] R931[理学—分析化学] O657[理学—化学]