不同炮制工艺苍耳子UPLC指纹图谱及毒性成分含量比较  

Comparison of UPLC fingerprint and toxic component content of siberian cocklebur fruit with different processing techniques

作　　者：黄成[1] 王学芹 邓昕 洪燕[2] 朋汤义[1] 韩燕全[1,2] 吴德玲[2] HUANG Cheng;WANG Xueqin;DENG Xin;HONG Yan;PENG Tangyi;HAN Yanquan;WU Deling(The First Hospital Affiliated to Anhui University of Traditional Chinese Medicine/LevelⅢLaboratory of Traditional Chinese Medicine Preparations of the National Administration of Traditional Chinese Medicine,Hefei 230031,China;Anhui University of Traditional Chinese Medicine/Anhui Key Laboratory of Traditional Chinese Medicine Compound Prescriptions/Anhui Engineering Technology Research Center of Modernized Pharmaceutics,Hefei 230031,China)

机构地区：[1]安徽中医药大学第一附属医院/国家中医药管理局中药制剂三级实验室,合肥230031 [2]安徽中医药大学/中药复方安徽省重点实验室/现代药物制剂安徽省工程技术中心,合肥230031

出　　处：《长春中医药大学学报》2023年第12期1327-1333,共7页Journal of Changchun University of Chinese Medicine

基　　金：安徽省徽派炮制传承工作室项目(皖中医药发展秘[2021]10号);2022年中医药部门公共卫生专项基金项目“中药炮制技术传承基地建设”;安徽省名中药师工作室项目(皖中医药发展秘[2023]23号)。

摘　　要：目的比较不同工艺炮制的苍耳子UPLC指纹图谱及毒性成分含量。方法采用UPLC法建立苍耳子生品、清炒品、砂炒品的指纹图谱,使用层次聚类分析(HCA)、主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)比较不同炮制品的总体成分差异;测定不同炮制工艺苍耳子的毒性成分含量。结果建立了苍耳子生品、清炒品、砂炒品各15批的指纹图谱,标定了15个共有峰,HCA、PCA分析不能将生品和清炒品完全分开,砂炒品明显区分于生品和清炒品;新绿原酸、隐绿原酸、3,4-二咖啡酰奎宁酸、4,5-二咖啡酰奎宁酸、3,5-二咖啡酰奎宁酸是对OPLS-DA分类贡献较大的成分,多种成分的变化共同导致了苍耳子炮制品质量的改变;清炒品和砂炒品的羧基苍术苷含量较生品降低、苍术苷含量较生品升高,砂炒品毒性成分降低较清炒品更明显。结论苍耳子砂炒品较清炒品质量更均一,毒性成分降低更明显。砂炒法更适合炮制苍耳子。Objective To compare the UPLC fingerprint and toxic component content of siberian cocklebur fruit processed by different techniques.Methods UPLC method was used to establish the fingerprints of raw Siberian cocklebur fruit,stir fried Siberian cocklebur fruit and sand fried siberian cocklebur fruit,and hierarchical clustering analysis(HCA),principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to compare the overall composition differences of different processed products.The toxic component content of siberian cocklebur fruit processed by different techniques was determined.Results Fingerprints were established for 15 batches of raw,stir fried,and sand fried products of siberian cocklebur fruit,with 15 common peaks calibrated.HC A and PC A analysis could not completely separate the raw and stir fried products,and sand fried products were clearly distinguished from the raw and stir fried products;New chlorogenic acid,cryptochlorogenic acid,3,4-dicaffeoyl quinic acid,4,5-dicaffeoyl quinic acid,and 3,5-dicaffeoyl quinic acid were the components that contributed significantly to the classification of OPLS-DA.The changes in multiple components collectively led to changes in the quality of processed siberian cocklebur fruit products;The carboxylated atractyloside content of stir fried and sand fried products was lower than that of raw products,while the atractyloside content was higher than that of raw products.The reduction of toxic components in sand fried products was more significant than that in stir fried products.Conclusion The quality of sand fried products is more uniform than that of stir fried products,and the reduction of toxic components is more significant.The sand fried method is more suitable for processing siberian cocklebur fruit.

关 键 词：苍耳子 砂炒 清炒 指纹图谱 

分 类 号：R283[医药卫生—中药学]