吴茱萸醋调前后HPLC指纹图谱及含量测定研究  

Research on HPLC and Content Determination of Euodia rutaecarpa before and after Vinegar Extract

作　　者：刘静蕊 李兰霞 高莹莹 李秀岩[1] 王艳宏[1] 杨志欣[1] LIU Jingrui;LI Lanxia;GAO Yingying;LI Xiuyan;WANG Yanhong;YANG Zhixin(Heilongjiang University of Traditional Chinese Medicine,Harbin 150040,China)

机构地区：[1]黑龙江中医药大学教育部北药基础与应用研究重点实验室,黑龙江哈尔滨150040

出　　处：《特产研究》2025年第2期107-113,119,共8页Special Wild Economic Animal and Plant Research

基　　金：黑龙江省自然科学基金项目(H2016057);黑龙江中医药大学“优秀创新人才支持计划”项目(2018)。

摘　　要：本研究旨在探讨吴茱萸醋调前后化学成分的变化。试验采用HPLC建立10批不同产地吴茱萸水提物和醋水提物的指纹图谱,以共有峰峰面积为指标,结合化学模式识别法对二者进行分析比较,并通过含量测定分析主要差异成分。结果表明,吴茱萸水提物和醋水提物的指纹图谱相似度均大于0.945,均确立23个共有峰,指认出绿原酸、金丝桃苷、去氢吴茱萸碱、柠檬苦素、吴茱萸碱、吴茱萸次碱6种主要成分。聚类分析结果显示,吴茱萸水提物和醋水提物存在明显差异,经主成分分析提取出4个主成分的累积贡献率为93.124%,正交偏最小二乘法判别分析筛选出F8(绿原酸)、F17(去氢吴茱萸碱)、F22(吴茱萸碱)等11个差异性标志物。含量测定结果显示,吴茱萸醋调均可促进6种主要成分的溶出,其中绿原酸、去氢吴茱萸碱、吴茱萸碱、吴茱萸次碱的含量差异具有统计学意义(P<0.05)。该研究建立的HPLC指纹图谱、化学模式识别方法和含量测定结果初步阐明了吴茱萸醋调后药效增加的机制。To explore the changes in chemical components of Euodia rutaecarpa before and after vinegar adjustment.Establish fingerprint spectra of 10 batches of water extracts and vinegar water extracts from different origins of Euodia rutaecarpa using HPLC.Using the com-mon peak area as the indicator,analyze and compare the two using chemical pattern recognition method,and the main difference components were analysed by the determination of the content.The results showed that the fingerprint similarity of the water and vinegar extracts of Eu-odia rutaecarpa was greater than 0.945,and 23 peaks were identified,recognising the six main components:chlorogenic acid,hyperoside,dehydroeuodiamine,limonin,euodiamine,and rutaecarpine.The results of the CA showed that the water and vinegar extracts of Euodia ru-taecarpa were significantly different from one another,and the cumulative contribution rate of the four main components extracted by PCA was 93.124%,and OPLS-DA screened out 11 differential markers,including F8(chlorogenic acid),F17(dehydroeuodiamine)and F22(eu-odiamine).The results of the content deter mination showed that the vinegar extracting could promote the dissolution of the six major com-ponents,and the differences in the contents of chlorogenic acid,dehydroeuodiamine,euodiamine,and rutaecarpine were statistically signifi-cant(P<0.05).The HPLC fingerprint,chemical pattern recognition method and content determination results established in this study pre-liminarily elucidated the mechanism of the increase of the efficacy of Euodia rutaecarpa vinegar after adjustment.

关 键 词：吴茱萸 HPLC 化学模式识别 含量测定 

分 类 号：R284[医药卫生—中药学]