基于UPLC-Q-TOF-MS/MS的陈皮醋制前后成分分析  

Composition analysis of raw and vinegar-processed products of Citri Reticulatae Pericarpium based on UPLC-Q-TOF-MS/MS

作　　者：吴建雄 杨嵩虹[1] 郭怡敬 李苏运 龚千锋[1] 于欢[1] WU Jianxiong;YANG Songhong;GUO Yijing;LI Suyun;GONG Qianfeng;YU Huan(School of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China)

机构地区：[1]江西中医药大学药学院,南昌330004

出　　处：《中华中医药杂志》2023年第9期4321-4327,共7页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家中医药管理局草珊瑚等10种中药饮片标准化建设项目(No.ZYBZH-Y-JX-27)。

摘　　要：目的:采用超高效液相色谱-四级杆-飞行时间串联质谱(UPLC-Q-TOF-MS/MS)对陈皮生品及其醋制品进行成分快速鉴定和分析,为中药炮制特色饮片的临床用药提供参考依据。方法:采用UPLC-Q-TOF-MS/MS技术,分别选择电喷雾离子源在正、负离子模式下采集多个陈皮生品及醋制品样品数据,利用PeakView 1.2软件进行数据分析。根据各个样品中的成分保留时间和多级裂解碎片离子信息结合对照品及相关文献进行成分鉴定。此外,对各样品质谱数据进行归一化处理,之后利用主成分分析(PCA)及正交偏最小二乘-判别分析(OPLS-DA)对陈皮醋制前后的差异成分进行分析。结果:在陈皮生品及醋制品中共鉴定得到48个成分,其中黄酮及黄酮苷成分36个、生物碱类成分2个、萜类成分3个、有机酸类成分3个、香豆素类成分2个,其他类成分2个。PCA及OPLS-DA结果表明陈皮醋制前后化学成分含量存在差异,根据VIP值>1.5共筛选得到川陈皮素、橘红素、橙皮素等27个主要差异成分。结论:UPLC-Q-TOF-MS/MS技术能快速和准确地鉴定陈皮的化学成分,其炮制前后成分含量存在部分差异,黄酮类成分的分解和转化可能是造成该差异的重要原因,可为陈皮炮制特色品种的物质基础研究提供参考。Objective:To use ultra-highperformance liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry(UPLC-Q-TOF-MS/MS)to quickly identify and analyze the components of Citri Reticulatae Pericarpium and its vinegar products,and to prepare special decoction pieces based on traditional Chinese medicine provide reference basis for clinical medication.Method:Using UPLC-Q-TOF-MS/MS technology,the electrospray ion source was selected to collect the data of multiple Citri Reticulatae Pericarpium and vinegar products in positive and negative ion modes,and the PeakView 1.2 software was used for data analysis.According to the retention time of the components in each sample and the information of multilevel fragment ions,the components are identified in combination with reference materials and related literature.In addition,the mass spectrum data of each sample was normalized,and then principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were used for the difference components before and after the preparation of vinegar.Results:A total of 48 components were identified in Citri Reticulatae Pericarpium and vinegar products,including 36 flavonoids and flavonoid glycosides,2 alkaloids,3 terpenoids,3 organic acids,2 coumarins and 2 other ingredients.The results of PCA and OPLS-DA showed that there were significant differences in the chemical composition content before and after treatment with vinegar.According to the VIP value>1.5,a total of 27 main difference components were selected,including tangeretin,nobiletin and hesperetin,etc..Conclusion:UPLC-Q-TOF-MS/MS technology can quickly and accurately identify the chemical components of Citri Reticulatae Pericarpium.There are some differences in the content of the components before and after processing.The decomposition and transformation of flavonoids may be an important reason for the difference.The material basis research of characteristic varieties processed by Citri Reticulatae Pericarpium provides reference.

关 键 词：陈皮 炮制 化学成分 超高效液相色谱-四级杆-飞行时间串联质谱 化学模式识别分析 醋制 差异成分 

分 类 号：R284.1[医药卫生—中药学] O657.63[医药卫生—中医学]