不同成熟度的川佛手几种化学成分含量的动态变化分析  

Dynamic change analysis of chemical composition content of Sichuan bergamot with different maturity

作　　者：程雷玉 Cheng Leiyu(Pharmacy Department of Binhai County Traditional Chinese Medicine Hospital,Yancheng,Jiangsu 224500)

机构地区：[1]滨海县中医院药剂科,江苏盐城224500

出　　处：《北方药学》2024年第10期4-7,共4页Journal of North Pharmacy

基　　金：江苏省中药骨干人才高级研修项目(苏中医科教[2022]17号)。

摘　　要：目的:探究不同成熟度的川佛手几种化学成分含量的动态变化情况。方法:收集10批川佛手样品,采用超高液相色谱—四级杆—静电场轨道阱高分辨质谱(UPLC-Q-Orbitrap HRMS)技术(Thermo Scientific AccucoreTM C18柱,脱洗药水有甲酸水、甲酸乙腈,浓度均为0.1%)、高效液相色谱(HPLC)技术(Thermo Hypersil GOLDCl8色谱柱,0.05%磷酸水与乙腈进行梯度洗脱),对比其含量。结果:对不同成熟度川佛手液质联用测定结果通过PCA分析相对分散,未出现聚集,其化学成分总体无差异。在川佛手中,不同成熟度果实中4种成分,即:香叶木苷、橙皮苷、5,7-二甲氧基香豆素、氧化前胡素,其总含量有动态改变但改变程度无差异。在青果中,香叶木昔与氧化前胡素含量(0.7109mg·g^(-1)、0.3101 mg·g^(-1))相对较高,在黄果、青黄果中,橙皮苷、5,7-二甲氧基香豆素含量(0.6930mg·g^(-1)、1.7329mg·g^(-1))相对较高。结论:对于不同成熟度川佛手化学成分总体与4种化学成分总含量存在明显差异,在青果中,香叶木昔与氧化前胡素含量相对较高,橙皮苷在黄果中含量较高,在青黄果中,5,7-二甲氧基香豆素含量相对较高,表明不同成熟度川佛手化学成分含量处于动态变化中。Objective:To explore the dynamic changes of several chemical components in bergamot with different maturity.Methods:10 batches of bergamot samples were collected,and UPLC-Q-Orbitrap HRMS(Thermoscientific Accucoretm C18 column,eluent was formic acid water and formic acid acetonitrile,the concentration was 0.1%),HPLC Thermo hypersil Goldcl 8 column,0.Results:The results of HPLC-MS determination of bergamot with different maturity were relatively dispersed by PCA analysis,and there was no aggregation,and there was no difference in its chemical composition.In the hands of Chuanfo,the total contents of four components in fruits with different maturity,namely,geraniol glycoside,hesperidin,5,7-dimethoxycoumarin and imperatorin,changed dynamically,but there was no difference in the degree of change.In green fruit,the contents of geranium and imperatorin(0.7109mg g^(-1) and 0.3101 mg g^(-1))are relatively high,while in yellow fruit and green fruit,the contents of hesperidin and 5,7-dimethoxycoumarin(0.6930 mg g^(-1) and 1.7329 mg g^(-1))are relatively high.Conclusion:There are obvious differences between the chemical components of bergamot with different maturity and the total contents of four chemical components.In green fruits,the contents of bergamot and imperatorin are relatively high,the content of hesperidin is relatively high in yellow fruits,and the content of 5,7-dimethoxycoumarin is relatively high in green fruits,which indicates that the chemical components of bergamot with different maturity are in dynamic change.

关 键 词：川佛手 成熟度 化学成分含量 动态变化情况 

分 类 号：R284[医药卫生—中药学]