干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量测定  

Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing

作　　者：钟佩 薛江林 赵权 刘产明[1,2] 颜晓静 苏丹 宋永贵[3] 陆兔林[4] 黄玮[1,2] ZHONG Pei;XUE Jianglin;ZHAO Quan;LIU Chanming;YAN Xiaojing;SU Dan;SONG Yonggui;LU Tulin;HUANG Wei(Dept.of Pharmacy,Changzhou Hospital Affiliated to Nanjing University of Chinese Medicine,Jiangsu Changzhou 213003,China;Traditional Chinese Medicine Processing Technology Inheritance Base,National Administration of Traditional Chinese Medicine,Jiangsu Changzhou 213003,China;Jiangxi Provincial Key Laboratory of Traditional Chinese Medicine for Prevention and Treatment of Brain Diseases with Cognitive Impairment,Jiangxi University of Chinese Medicine,Nanchang 330004,China;School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China)

机构地区：[1]南京中医药大学常州附属医院药学部,江苏常州213003 [2]国家中医药管理局中药炮制技术传承基地,江苏常州213003 [3]江西中医药大学中医药防治认知障碍脑疾病江西省重点实验室,南昌330004 [4]南京中医药大学药学院,南京210023

出　　处：《中国药房》2024年第23期2870-2876,共7页China Pharmacy

基　　金：国家自然科学基金项目(No.82260764);江苏省中医药科技发展计划项目(No.YB2020054);江苏省药学会-奥赛康医院药学科研基金项目(No.A202223);2023年江苏省研究生科研与实践创新计划项目(No.SJCX23_0862)。

摘　　要：目的筛选干姜拌捣五味子临方炮制前后差异质量标志物(Q-Marker)并进行定量分析。方法建立炮制前(干姜-五味子配伍药对)和炮制后(干姜拌捣五味子)样品(各10批)的高效液相色谱(HPLC)指纹图谱,通过化学模式识别分析及Q-Marker“五原则”筛选炮制前后样品的差异Q-Marker,并进行含量测定。结果干姜-五味子配伍药对样品指纹图谱中共标定出14个共有峰,干姜拌捣五味子样品指纹图谱中共标定出22个共有峰,共指认了8个共有峰。通过化学模式识别分析结果和Q-Marker“五原则”筛选出差异Q-Marker为6-姜酚、五味子醇甲、五味子醇乙、8-姜酚、10-姜酚、五味子甲素、五味子乙素、五味子丙素。干姜拌捣五味子样品中8个差异Q-Marker的平均含量分别为229.46、244.48、39.96、44.12、61.17、47.82、100.11、9.70μg/g,干姜-五味子配伍药对样品中检出的4种差异Q-Marker(6-姜酚、五味子醇甲、五味子醇乙、8-姜酚)的平均含量分别为112.58、19.01、26.74、5.98μg/g。结论本研究筛选出了干姜拌捣五味子炮制前后样品的8个差异Q-Marker,其中6-姜酚、五味子醇甲、五味子醇乙、8-姜酚的含量相比炮制前升高,10-姜酚、五味子甲素、五味子乙素、五味子丙素为炮制后新检出成分。OBJECTIVE To screen and quantitatively analyze differential quality markers(Q-Marker)in Zingiber officinale mixed and triturated with Schisandra chinensis(ZMTS)before and after processing.METHODS HPLC fingerprints of before processing[Z.officinale complicated with S.chinensis(ZWS)]and after processing(ZMTS)(10 batches each)were established.The differences of Q-Markers before and after processing were screened by the chemical pattern recognition method and Q-Marker“five principles”,and the contents were determined.RESULTS A total of 14 common peaks were identified in the fingerprints of ZWS,22 common peaks were identified in the fingerprints of ZMTS,and 8 components were identified.Differential QMarker were screened by chemical pattern recognition and QMarker“five principles”,i.e.6-gingerol,schisandrol A,schisandrol B,8-gingerol,10-gingerol,schisandrin A,schisandrin B,schizandrin C.The average contents of the 8 differential Q-Markers in ZMTS were 229.46,244.48,39.96,44.12,61.17,47.82,100.11 and 9.70μg/g,respectively.The average contents of the 4 differential Q-Markers(6-gingerol,schisandrol A,schisandrol B,8-gingerol)in ZWS were 112.58,19.01,26.74 and 5.98μg/g,respectively.CONCLUSIONS In this study,the differential Q-Markers before and after ZMTS processing are screened.The contents of the Q-Markers in ZMTS after processing are higher than those before processing.

关 键 词：干姜 五味子 干姜拌捣五味子 差异质量标志物 高效液相色谱 指纹图谱 

分 类 号：R917[医药卫生—药物分析学]