基于多成分含量同时测定联合指纹图谱的掌叶大黄生熟品差异性研究  

Study on the difference between raw and cooked products of Rheum Palmatum L.based on simultaneous determination of multicomponent content combined with fingerprint

作　　者：陈子梁 孙娥[1,2] 康朝霞 黄然 窦志华[3] 王龙[4] 封亮 贾晓斌 CHEN Ziliang;SUN E;KANG Chaoxia;HUANG Ran;DOU Zhihua;WANG Long;FENG Liang;JIA Xiaobin(Affiliated Hospital of Integrated Traditional Chinese and Western Medicine,Nanjing University of Chinese Medicine,Nanjing 210028,China;Key Laboratory of New Drug Delivery Systems of Chinese Materia Medica,Jiangsu Province Academy of Traditional Chinese Medicine,Nanjing 210028,China;Third Affiliated Hospital of Nantong University,Nantong 226006,China;China Pharmaceutical University,Nanjing 211198,China)

机构地区：[1]南京中医药大学附属中西医结合医院,南京210028 [2]江苏省中医药研究院,国家中医药管理局中药释药系统重点研究室,南京210028 [3]南通大学附属南通第三医院,南通226006 [4]中国药科大学,南京211198

出　　处：《中华中医药杂志》2024年第11期5813-5820,共8页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家中医药管理局2022年中央财政转移支付地方项目(No.2022GJJZDYJS-01);江苏省医学创新团队项目(No.CXTDB2017003);江苏省青年医学重点人才项目(No.QNRC2016635);南京中医药大学自然科学基金项目(No.XZR2020028);2021年江苏省研究生科研与实践创新计划项目(No.SJCX21-0716,No.SJCX21-0717)。

摘　　要：目的:建立掌叶大黄生、熟品中15种成分含量同时测定的方法及HPLC指纹图谱,评价生大黄、熟大黄的质量差异。方法:采用HPLC法对掌叶大黄生、熟品中15种化学成分进行定量分析;对生大黄及熟大黄指纹图谱进行相似度评价,并结合化学计量学方法对掌叶大黄生、熟品中差异成分进行研究。结果:建立的HPLC指纹图谱共标定22个共有峰,通过与混合对照品比对指认出其中15个峰;掌叶大黄生、熟品在利用聚类分析、主成分分析、正交偏最小二乘-判别分析中得到明显区分,显著差异成分为峰1、峰2、峰10、峰12,其中峰1(没食子酸)、峰2(儿茶素)是指纹图谱前期定量测定的成分。结论:所建立多成分含量测定方法稳定、可靠,含量测定联合指纹图谱能够快速、科学、准确地反映掌叶大黄生、熟品质量差异。Objective:To establish a method for simultaneous determination of 15 components and HPLC fingerprints in raw and cooked products of Rheum Palmatum L.(R.palmatum),evaluate the difference in their quality.Methods:A total of 15 chemical components in raw and cooked products of R.palmatum were quantitatively analyzed by HPLC.The similarity of fingerprints of raw and cooked products of R.palmatum was evaluated,and the difference components of raw and cooked products of R.palmatum were analyzed by stoichiometric method.Results:The established HPLC fingerprint was calibrated to 22 common peaks,and 15 peaks were identified by comparing the fingerprint with the mixed reference substance.The raw and cooked products of R.palmatum were obviously distinguished by cluster analysis,principal component analysis and orthogonal partial least squares discriminant analysis,and the significant difference components were peak 1,peak 2,peak 10 and peak 12,among which peak 1(gallic acid)and peak 2(catechin)were the components determined quantitatively in the early stage of fingerprint analysis.Conclusion:The established method is stable and reliable.The content determination combined with fingerprint can quickly,scientifically and accurately reflect the quality difference between raw and cooked products of R.palmatum.

关 键 词：掌叶大黄 熟大黄 多成分含量测定 指纹图谱 化学计量学 

分 类 号：R284.1[医药卫生—中药学]