知母-黄柏药对盐炙前后HPLC指纹图谱及多指标成分含量变化  

Changes of HPLC fingerprint and multi-index components of Anemarrhenae Rhizoma-Phellodendri Chinensis herb pair before and after salt-processing

作　　者：范顺明 杨勇勋[1] 张春玲 余凌英[2] FAN Shun-ming;YANG Yong-xun;ZHANG Chun-ling;YU Ling-ying(College of Animal Science,Xichang University,Xichang 615013,China;College of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]西昌学院动物科学学院,四川西昌615013 [2]成都中医药大学药学院,四川成都611137

出　　处：《中成药》2023年第3期820-828,共9页Chinese Traditional Patent Medicine

基　　金：国家自然科学基金项目(81860758);国家中药标准化项目(ZYBZH-Y-SC-41)。

摘　　要：目的建立知母-黄柏药对盐炙前后HPLC指纹图谱,对11种指标性成分进行定量分析,探索药对盐炙前后的质量差异。方法采用HPLC法建立知母-黄柏药对盐炙前后指纹图谱,通过化学计量学方法对知母-黄柏药对盐炙前后指纹图谱进行分析;并采用HPLC法测定知母-黄柏盐炙前后药对中新芒果苷、绿原酸、隐绿原酸、黄柏碱、芒果苷、木兰花碱、药根碱、小檗红碱、小檗碱、柠檬苦素、黄柏酮的含量。结果10批知母-黄柏药对盐炙前后HPLC指纹图谱组内相似度均>0.988,聚类分析、偏最小二乘法-判别分析可明显将生知母-生黄柏、盐知母-盐黄柏分为2类,小檗碱、新芒果苷、芒果苷、小檗红碱、黄柏碱等成分可能是引起两者质量差异的主要标志成分。定量分析显示,知母-黄柏药对盐炙后芒果苷、黄柏碱、药根碱、小檗红碱、小檗碱的含量增加,而新芒果苷、绿原酸、隐绿原酸的含量降低,柠檬苦素的含量亦有降低趋势,木兰花碱、黄柏酮的含量无明显变化。结论所建立的指纹图谱及多指标含量测定方法稳定可靠,从定性与定量评价了知母-黄柏药对盐炙前后的质量差异;为知母-黄柏药对药味炮制研究提供一定的依据。AIM To establish the HPLC fingerprints of Anemarrhenae Rhizoma-Phellodendri Chinensis herb pair before and after salt-processing,and quantitatively analyze the 11 index component,to explore the quality difference of the herb pair before and after salt-processing.METHODS HPLC was used to establish the fingerprints of A.Rhizoma-P.Chinensis herb pair before and after salt-processing,and the fingerprints were analyzed by chemometrics method.In addition,the contents of index components in herb pair,including neo-mangiferin,chlorogenic acid,cryptochlorogenic acid,phellodendrine,mangiferin,magnoflorine,jatrorrhizine,berberrubine,berberine,limonin,obacunone,were determined by HPLC.RESULTS The similarities within the groups of HPLC fingerprints of ten batches A.Rhizoma-P.Chinensis herb pair before and after salt-processing were greater than 0.988.Cluster analysis and partial least squares discriminant analysis can clearly divide the raw and salt-processed A.Rhizoma-P.Chinensis herb pair into two categories.Berberine,neo-mangiferin,mangiferin,berberrubine,phellodendrine may be the main marker components causing the quality difference between them.Quantitative analysis showed that the contents of mangiferin,phellodendrine,jatrorrhizine,berberrubine,and berberine increased in A.Rhizoma-P.Chinensis herb pair after salt-processed,while the contents of neo-mangiferin,chlorogenic acid and cryptochlorogenic acid decreased,and the contents of limonin also showed a decreasing trend,while the contents of magnoflorine and obacunone did not change significantly.CONCLUSION The established fingerprint and multi-index content determination method were stable and reliable,and the quality difference of A.Rhizoma-P.Chinensis herb pair before and after salt-processing were effectively evaluated from qualitative and quantitative perspectives.This experiment provides a basis for the research on the processing of A.Rhizoma-P.Chinensis herb pair.

关 键 词：知母-黄柏 药对 盐炙 HPLC 指纹图谱 多元统计分析 含量测定 

分 类 号：R284.1[医药卫生—中药学]