天麻姜制前后的HPLC指纹图谱比较以及6种成分含量测定  

Comparison of fingerprint before and after ginger and content of 6 components

作　　者：陆美霞 邓红[2] 施林峰 钟凌云[1] 周立分[1] 李家荣[1] 叶喜德[1] LU Mei-xia;DENG Hong;SHI Lin-feng;ZHONG Ling-yun;ZHOU Li-fen;LI Jia-rong;YE Xi-de(Jiangxi University of Chinese Medicine,Nanchang 330004,China;Affiliated Hospital of Jiangxi University of Chinese Medicine,Nanchang 330063,China)

机构地区：[1]江西中医药大学,江西南昌330004 [2]江西中医药大学附属医院,江西南昌330019

出　　处：《时珍国医国药》2023年第2期333-337,共5页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(81760712);江西省中医药标委员会第一批标准化项目(2021A13);江西省中医药管理局科技计划项目(2021A352)。

摘　　要：目的建立天麻姜制前后的HPLC指纹图谱以及6种指标成分含量的测定方法,分析其炮制前后成分变化情况,为建立天麻质量标准提供科学依据。方法采用中谱红RC-C18(5μm 4.6mm×250)色谱柱,以乙腈(A)-0.05%磷酸(B)为流动相,梯度洗脱(0~20min,5%~30%A;20~25min,30%~95%A;25~26min,95%~5%A);流速为1.00mL·min^(-1);检测波长为220nm;柱温30℃;建立15批次天麻和姜天麻中天麻素、对羟基苯甲醇、巴利森苷(A、B、C、E)6个成分含量测定以及指纹图谱方法,并且进行相似度评价;结合聚类分析和正交偏最小二乘判别分析(OPLS-DA),研究其成分的差异。结果建立了15批次天麻和姜天麻HPLC指纹图谱,其中天麻生品共标定了22个共有峰,姜天麻共标定了26个共有峰,与各自指纹图谱相似度在0.787~0.999之间。6个指标成分含量的测定方法符合方法学考察要求;与天麻比较,姜天麻中天麻素、巴利森苷(B、C、E)含量明显升高,平均升高率分别为76.1%、16.5%、93%、36.3%;对羟基苯甲醇和巴利森苷A含量下降,平均下降率分别为28.2%、10.6%。结论天麻经过姜制后其成分含量发生了变化,确定的6个指标成分可作为天麻姜制前后质量评价关键性指标;所建立的方法能为天麻和姜天麻质量标准研究提供依据。Objective The HPLC fingerprints of Gastrodia elata ginger before and after processing and the determination methods of six index components,and analyze the changes of components before and after processing,so as to provide scientific basis for establishing the quality standard of Gastrodia elata.Methods Medium spectrum red RC-C18(5μm,4.6mm*250)column was used,acetonitrile-0.05% phosphoric acid was used as mobile phase,gradient elution(0-20min,5%-30%A;20-25min,30%-95%A;25-26min,95%-5%A);The flow rate is 1.00mL·min%(-1);The detection wavelength is 220nm;Column temperature 30℃;The content determination and fingerprint method of gastrodin,p-hydroxybenzyl alcohol and balisenglycoside(E,A,B,C)in 15 batches of Gastrodia elata and ginger Gastrodia elata were established,and the similarity was evaluated;Combined with cluster analysis and orthogonal partial least squares discriminant analysis(OPLS-DA),the differences of its components were studied.Results The HPLC fingerprints of 15 batches of Gastrodia elata and ginger Gastrodia elata were established.Among them,22 common peaks were calibrated for raw Gastrodia elata and 26 common peaks were calibrated for ginger Gastrodia elata,and the similarity with their fingerprints was between 0.787 and 0.999.The determination method of the content of 6 index components meets the requirements of methodological investigation;Compared with Gastrodia elata,the contents of gastrodin and palisenoside(B,C and E)in ginger Gastrodia elata increased significantly,and the average increase rates were 76.1%,16.5%,93% and 36.3% respectively;The contents of p-hydroxybenzyl alcohol and balisenside a decreased,and the average decline rates were 28.2%and 10.6%respectively.Conclusion The content of Gastrodia elata has changed after ginger preparation.The six index components can be used as the key indexes of quality evaluation before and after ginger preparation;The established method can provide a basis for the study of quality standards of Gastrodia elata and Rhizoma Gastrodiae.

关 键 词：天麻 指纹图谱 聚类分析 正交偏最小二乘判别分析(OPLS-DA) 质量标准 

分 类 号：R283[医药卫生—中药学] R284.1[医药卫生—中医学]