基于UPLC-Q-TOF-MS分析江西特色炮制技术对中药升麻化学成分的影响  

Analysis of Influence of Jiangxi Characteristic Processing Technology on Chemical Compositions of the Chinese Medicine Cimicifuga Rhizoma Based on UPLC-Q-TOF-MS

作　　者：祝婧[1] 袁恩[1] 吴乙庚 易炳学[1] 陈泣[1] ZHU Jing;YUAN En;WU Yigeng;YI Bingxue;CHEN Qi(Jiangxi University of Chinese Medicine,Nanchang 330004,China)

机构地区：[1]江西中医药大学,南昌330004

出　　处：《中国中医基础医学杂志》2024年第11期1935-1941,共7页JOURNAL OF BASIC CHINESE MEDICINE

基　　金：江西省主要学科学术和技术带头人青年人才培养项目(20212BCJ23019);江西省“双千人才”科技创新青年类高端人才项目(jxsq2023201117);国家重点研发计划项目(2023YFC3504204);江西省自然科学基金项目(20224BAB216102);江西中医药大学中药炮制技术传承创新团队建设项目(CXTD22003)。

摘　　要：目的比较江西特色炮制技术对升麻化学成分的影响,筛选优质饮片品种。方法采用超高效液相色谱-四极杆-飞行时间串联质谱(ultra performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry,UPLC-Q-TOF-MS)技术,在正、负离子模式下分析升麻不同炮制品的化学成分,通过对照品、相对分子质量、质谱裂解规律和文献信息进行鉴定。利用SIMCA-P13.0软件建立升麻各炮制品主成分分析(principal component analysis,PCA)和偏最小二乘法-判别分析(partial least squares discriminant analysis,PLS-DA)模型,获取PCA得分图、PLA-DA得分图和变量重要性投影(variable importance plot,VIP)值,筛选造成升麻炮制前后主要差异的物质基础。利用MetaboAnatyst网页绘图工具,制作得到热图,可更直观地观察升麻化学成分经炮制后的变化趋势。结果鉴定出71个化学成分,PCA显示经不同方法炮制后升麻组间差异性大,PLS-DA筛选出VIP值>1的33个化学成分作为炮制前后差异性的主要化学标记物。其中生品和蜜炙升麻中三萜类含量较高,蜜麸、蜜糠炒升麻中酚酸类物质含量较高,蜜麸升麻中阿魏酸含量较高。结论酚酸类和三萜皂苷类是区分升麻不同炮制品最重要的化合物类别,为江西特色升麻饮片的药效物质基础及优势品种研究提供了依据。Objective To compare the effects of different processing techniques on the chemical constituents of Cimicifuga Rhizoma for screening the dominant decoction pieces.Methods The chemical constituents of different processed products of Cimicifugae Rhizoma were analyzed by UPLC-Q-TOF-MS in positive and negative ion modes,and identified by reference substance,relative molecular mass,mass spectrometry fragmentation rule and literature information.Principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)models were developed for each processing of Cimicifuga Rhizoma using SIMCA-P13.0 software to obtain PCA score plots,PLA-DA score plots and projection of variable importance(VIP)values to screen the material bases responsible for the major differences before and after processing of Cimicifuga Rhizoma.Using the MetaboAnatyst web mapping tool,a thermogram was produced to obtain a more visual observation of the trends in the chemical composition of Cimicifuga Rhizoma after processing.Results 71 chemical components were identified.PCA indicated that there were significant differences among different groups of Cimicifuga Rhizoma processed by different methods.A total of 33 chemical components with VIP>1 was screened by PLS-DA as the main chemical markers for the differences before and after processing.The content of triterpenes in raw products and honey fried Cimicifuga Rhizoma is higher,the content of phenolic acids in honey bran and honey chaff fried Cimicifuga Rhizoma is higher,and the content of ferulic acid in honey bran Cimicifuga Rhizoma is higher.Conclusion Phenolic acids and triterpene saponins are the most important compounds to distinguish different processed products of Cimicifuga Rhizoma,this paper provides a basis for the study of the pharmacodynamic material basis and advantageous varieties of Cimicifuga Rhizoma decoction pieces with Jiangxi characteristic.

关 键 词：升麻 炮制 化学成分 超高效液相色谱-四极杆-飞行时间串联质谱 主成分分析 偏最小二乘法-判别分析 热图 

分 类 号：R283[医药卫生—中药学]