浮小麦炒制前后化学差异比较研究  

Comparative study on chemical differences of Tritici Levis Fructus before and after stir-frying

作　　者：胡晓丹 宫会丽[2] 马善鹏 吴爱英 吕志华[1,4] 刘红兵 HU Xiaodan;GONG Huili;MA Shanpeng;WU Aiying;LYU Zhihua;LIU Hongbing(School of Medicine and Pharmacy,Ocean University of China,Qingdao 266003,China;College of Information Science and Engineering,Ocean University of China,Qingdao 266071,China;Qingdao Institute for Food and Drug Control,Qingdao 266073,China;NMPA Key Laboratory for Quality Research and Evaluation of Traditional Marine Chinese Medicine,Qingdao 266073,China)

机构地区：[1]中国海洋大学医药学院,山东青岛266003 [2]中国海洋大学信息科学与工程学院,山东青岛266071 [3]青岛市食品药品检验研究院,山东青岛266073 [4]国家药监局海洋中药质量研究与控制重点实验室,山东青岛266073

出　　处：《沈阳药科大学学报》2023年第11期1508-1514,共7页Journal of Shenyang Pharmaceutical University

基　　金：山东省重大科技创新工程专项蓝色药库技术创新工程项目(2018SDKJ0405);山东省中药材及饮片质量标准(2022年版)制修订项目—浮小麦的质量标准研究(No.2020-121)。

摘　　要：目的比较浮小麦炒制前后化学差异,探讨炒制对浮小麦药效的影响,为完善浮小麦饮片质量标准提供参考。方法采用近红外光谱法和HPLC法建立化学指纹谱,运用主成分分析、正交偏最小二乘-判别分析等化学模式识别方法找到差异标志物。结果浮小麦炒制前后的近红外一阶导数光谱有明显差异,主要表现为5400~5200 cm^(-1)和4500~4300 cm^(-1)处,可能与脂肪酸、蛋白质等成分相关。建立甲醇提取物HPLC指纹图谱,生浮小麦共标定12个共有峰,炒浮小麦共标定8个共有峰,炒制后未发现新增共有峰。亚油酸是浮小麦炒制前后的主要差异成分,炒制后含量降低了68.75%。结论浮小麦炒制前后饮片存在化学差异,亚油酸是主要差异标志物,建立的近红外一阶导数光谱和HPLC定量指纹图谱方法可为完善浮小麦饮片质量标准提供参考。Objective To compare the chemical changes of Tritici Levis Fructus before and after stir-frying,to investigate the effects of stir-frying on the efficacy of Tritici Levis Fructus,and to provide a reference for improving the quality standard of Tritici Levis Fructus decoction pieces.Methods The chemical fingerprint spectrum was established via near-infrared spectroscopy and HPLC,and the difference markers were found via chemical pattern recognition methods such as principal component analysis and orthogonal partial least squares discriminant analysis.Results The near-infrared first derivative spectrum were significantly different between raw and stir-fried Tritici Levis Fructus,mainly at 5400-5200 cm^(-1) and 4500-4300 cm^(-1),which may be related to the changes of fatty acids,proteins,and other components.HPLC fingerprint spectra of methanol extract was established.Twelve common peaks were marked in raw Tritici Levis Fructus and 8 common peaks were marked in stir-fried Tritici Levis Fructus.No new common peak was found in stir-fried Tritici Levis Fructus.Linoleic acid was the main difference component of Tritici Levis Fructus before and after stir-frying,and the content decreased by 68.75%.Conclusion There are chemical differences in the decoction pieces of Tritici Levis Fructus before and after stir-frying.Linoleic acid is the main difference marker.The established methods of near-infrared first derivative spectrum and HPLC quantitative fingerprint spectrum can provide a reference for improving the quality standard of Tritici Levis Fructus decoction pieces.

关 键 词：浮小麦 炒制 近红外光谱 高效液相色谱 指纹图谱 化学模式识别 亚油酸 

分 类 号：R28[医药卫生—中药学]