黑豆汁拌蒸对何首乌中24种成分含量的影响  

Influences of continuous steaming with black bean decoction on contents of 24 components of Polygoni Multiflori Radix

作　　者：李妍怡 文海若 王莹[2] 杨建波[2] 刘越 汪祺[2] 张玉杰[1] 马双成[2] LI Yanyi;WEN Hairuo;WANG Ying;YANG Jianbo;LIU Yue;WANG Qi;ZHANG Yujie;MA Shuangcheng(School of Chinese Materia medica,Beijing University of Chinese Medicine,Beijing 102400,China;Institute for Control of Chinese Traditional Medicine and Ethnic Medicine,National Institutes for Food and Drug Control,Beijing 100050,China)

机构地区：[1]北京中医药大学中药学院,北京102400 [2]中国食品药品检定研究院中药民族药检定所,北京100050

出　　处：《中国药物警戒》2023年第6期609-615,共7页Chinese Journal of Pharmacovigilance

基　　金：国家自然科学基金资助项目(81973476)。

摘　　要：目的探究《中华人民共和国药典》(2020年版)收载的黑豆汁拌蒸炮制法,在不同炮制时间(0~48 h)下对何首乌中主要化学成分含量的影响,为何首乌用药安全提供参考。方法制备药典黑豆汁拌蒸样品;建立超高效液相色谱-三重四极杆质谱分析方法(UPLC-QQQ-MS/MS),测定何首乌药材中24种成分含量。结果建立UPLC-QQQ-MS/MS方法,测定何首乌中二苯乙烯苷、蒽醌、黄酮、酚类化合物含量;随着蒸制时间的延长,24种成分的含量发生了明显变化;多数二苯乙烯苷类、蒽醌类、黄酮类经长时间炮制含量降低,酚类成分随炮制时间延长含量增加。结论本方法操作简单、准确度高、重复性好,可以用于炮制前后何首乌中24种化学成分的定量检测分析。制何首乌中24种成分的含量与蒸制时间密切相关,蒽醌类、二苯乙烯苷类、黄酮类、酚类发生规律性变化,对何首乌毒副作用和补益功效产生重要影响。Objective To explore the effect of different durations of continuous steaming(0~48 h)with black bean decoction specified in“Chinese Pharmacopoeia”on the contents of main chemical components,and provide a reference for safe drug use of Polygoni Multiflori Radix(PM).Methods Pharmacopoeia-defined steamed samples were prepared before an analytical method of ultra-performance liquid chromatography with triple quadrupole mass spectrometry(UPLC-QQQ-MS/MS)was established for determination of 24 components in PM grown in Gaozhou,Guangdong Province.Results A UPLC-QQQ-MS/MS method was established for quantification of stilbene glycosides,anthraquinone,flavonoids and phenolic compounds in PM.With the extension of durations of steaming,the contents of the 24 components changed significantly.The contents of most of stilbene glycosides,anthraquinones and flavonoids decreased while those of phenolic components increased.Conclusion This method is simple,accurate and repeatable,which can be used for quantitative detection and analysis of the 24 chemical components in PM.There are strong correlations between the contents of the 24 components in PM and the durations of steaming in that the contents of stilbene glycosides,anthraquinones,flavonoids and phenols change regularly,which impact the side effects and tonic effects of PM.

关 键 词：何首乌 黑豆汁 二苯乙烯苷类成分 蒽醌类成分 黄酮类成分 酚类成分 超高液相色谱-三重四极杆质谱测定法 安全性 

分 类 号：R917[医药卫生—药物分析学] R994.11[医药卫生—药学]