高良姜的盐炙工艺及其盐炙前后HPLC指纹图谱对比研究  

Comparative Study of Gaoliangjiang(Alpinia officinarum Hance)Salt-Fried Process and HPLC Fingerprint Before and After Salt-Frying

作　　者：邓仙梅 甘柯林[1] 孟江 DENG Xianmei;GAN Kelin;MENG Jiang(Department of Pharmacy,Zhaoqing Medical College,Zhaoqing Guangdong 526000,China;School of Traditional Chinese Medicine,Guangdong Pharmaceutical University,Guangzhou Guangdong 510006,China)

机构地区：[1]肇庆医学高等专科学校药学院,广东肇庆526020 [2]广东药科大学中药学院,广东广州510006

出　　处：《中医药导报》2023年第3期68-72,77,共6页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：广东省教育厅青年创新人才类项目(自然科学)(2017GkQNCX104)。

摘　　要：目的:优选盐炙高良姜的炮制工艺,并对比研究其盐炙前后的HPLC指纹图谱变化。方法:以外观性状、含水量、水溶性浸出物百分含量及高良姜素含量为评价指标,采用单因素试验,以切片厚度、炒制温度和炒制时间为指标,设计正交试验优选盐炙高良姜的炮制工艺。采用HPLC法测定盐炙前后高良姜样品的高良姜素含量和HPLC指纹图谱。采用“中药色谱指纹图谱相似度评价系统(2004 A版)”进行相似度评价,并应用SIMCA_P+12.0软件进行主成分分析。结果:优选的盐炙高良姜最佳炮制工艺为用5%食盐水浸润至药透汁尽,然后120℃炒制6 min;盐炙后的高良姜样品中高良姜素含量与生品比较,差异无统计学意义(P>0.05);盐炙后的高良姜样品中水溶性浸出物百分含量均高于生品(P<0.01);盐炙后的高良姜化学成分种类少于生品;虽然它们的指纹图谱相似度较高,但以其指纹图谱峰面积为变量进行OPLS-DA分析可以快速地将盐炙前后的高良姜样品区别开。结论:优选的盐炙高良姜炮制工艺稳定可行,可为生产盐炙高良姜饮片提供实验依据;盐炙前后的高良姜饮片内在化学成分发生了变化,这从化学成分的角度揭示了盐炙高良姜的炮制机理。Objective:To optimize the processing technology of salt-fried Gaoliangjiang(Alpinia officinarum Hance)and to compare the changes of HPLC fingerprint before and after salt-frying.Methods:The evaluation indexes of appearance,moisture content,water-soluble extract content and galangin content were used in a single-factor experiment with slice thickness,frying temperature and frying time as indicators.Orthogonal experimental design was used to optimize the processing technology of salt-fried Gaoliangjiang(Alpinia officinarum Hance).HPLC was used to determine the galangin content and HPLC fingerprint of Gaoliangjiang(Alpinia officinarum Hance)samples before and after salt frying.The"Chinese Medicine Chromatographic Fingerprint Similarity Evaluation System(2004 A Edition)"was used for similarity evaluation,and SIMCA_P+12.0 software was used for principal component discriminant analysis.Results:The optimum processing technology of salt-fried Gaoliangjiang(Alpinia officinarum Hance)was as follows:5%salt water was used to soak the drug until it was thoroughly drained,and then fried it at 120℃for 6 minutes.There was no significant difference in galangin content between salt-fried Gaoliangjiang(Alpinia officinarum Hance)samples and raw samples(P>0.05).The water-soluble extract content of salt-fried Gaoliangjiang(Alpinia officinarum Hance)samples was higher than that of raw samples(P<0.01).The chemical composition of salt-fried Gaoliangjiang(Alpinia officinarum Hance)was less than that of raw samples. Although their fingerprints were highly similar, OPLS-DA analysis with the peak area of their fingerprints as variable can quickly distinguish the samples of Gaoliangjiang (Alpinia officinarum Hance) before and after salt-frying. Conclusion: The optimized processing technology of salt-fried Gaoliangjiang (Alpinia officinarum Hance) is stable and feasible, which can provide experimental basis for the production of salt-fried Gaoliangjiang (Alpinia officinarum Hance). The chemical composition of Gaoliangjiang (Alpinia officinar

关 键 词：高良姜 盐炙工艺 盐炙高良姜 HPLC指纹图谱 正交试验法 

分 类 号：R284.1[医药卫生—中药学]