HPLC指纹图谱结合化学计量学研究当归土炒前后主要成分变化  

Changes of Main Components in Angelica sinensis After Stir Frying by HPLC Fingerprint Combined with Chemometrics

作　　者：孟子盈 杨倩倩 石玉存 杜丽东 王瑞琼 吴国泰 MENG Ziying;YANG Qianqian;SHI Yucun;DU Lidong;WANG Ruiqiong;WU Guotai(School of Pharmacy,Gansu University of Traditional Chinese Medicine(TCM),Lanzhou 730000,China;Longyao Industry Innovation Research Institute,Lanzhou 730000,China;Gansu Provincial Key Laboratory of Pharmacology and Toxicology of TCM,Lanzhou 730000,China;Collaborative Innovation Center for Northwest Chinese and Tibetan Medicine,Lanzhou 730000,China;National Traditional Chinese Medicine Processing Technology Inheritance Base,Lanzhou 730000,China)

机构地区：[1]甘肃中医药大学药学院,兰州730000 [2]陇药产业创新研究院,兰州730000 [3]甘肃省中药药理与毒理学重点实验室,兰州730000 [4]西北中藏药省部共建协同创新中心,兰州730000 [5]国家中药炮制技术传承基地,兰州730000

出　　处：《中国药学杂志》2025年第5期522-531,共10页Chinese Pharmaceutical Journal

基　　金：国家自然科学基金项目资助(82260772);甘肃省药品监督管理局科研项目资助(2023GSMPA026)。

摘　　要：目的 用高效液相色谱(high performance liquid chromatography, HPLC)指纹图谱结合化学计量学(chemometrics)研究当归土炒前后主要成分变化。方法 建立当归土炒前后HPLC指纹图谱并用相似度评价、主成分分析(principal component analysis, PCA)、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)等方法对当归土炒前后HPLC指纹图谱分析评价,以变量重要性投影(variable importance in the projection, VIP)值>1为标准筛选当归土炒前后的差异性成分,并对差异性成分进行配对t检验。结果 生当归和土炒当归指纹图谱均标定了20个共有峰,经混合对照品比对,指认其中8个色谱峰,分别为色氨酸、绿原酸、阿魏酸、洋川芎内酯I、洋川芎内酯H、阿魏酸松柏酯、藁本内酯、丁烯基苯酞,PCA显示生当归、土炒当归样品在主成分空间的分布上有特定区域,OPLS-DA以VIP值>1为标准共筛选出藁本内酯、洋川芎内酯I、阿魏酸松柏酯3个差异性成分,经配对t检验当归土炒后藁本内酯、洋川芎内酯I、阿魏酸松柏酯峰面积显著降低(P<0.001),化学计量学分析可有效区分生当归和土炒当归。结论 生当归经土炒后化学成分发生了一定程度的改变,建立的HPLC指纹图谱相似度较高,无法显著区分生当归及土炒当归,结合化学计量学方法PCA、OPLS-DA及差异性成分配对t检验后能够明显区分生当归及土炒当归,为研究土炒当归的炮制原理提供了参考,并为后续炮制前后药理作用的研究提供数据支持。OBJECTIVE To study the changes of main components of Angelica sinensis(A.sinensis)after stir-frying high performance liquid chromatography(HPLC)fingerprint combined with chemometrics.METHODS The HPLC fingerprints of A.sinensis before and after stir-frying were established.The fingerprints were analyzed and evaluated by similarity evaluation,principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA).The variable importance in the projection(VIP)value>1 was used as the standard to screen the different components before and after stir-frying of A.sinensis,and paired t-test was performed on the different components.RESULTS There were 20 common peaks in the fingerprints of raw A.sinensis(RAS)and stir-fried A.sinensis(SFAS).After comparison with mixed reference substances,eight chromatographic peaks were identified as tryptophan,chlorogenic acid,ferulic acid,senkyunolide I,senkyunolide H,coniferyl ferulate,ligustilide,and butyliden phthalide.PCA(SFAS)showed that there were specific regions in the spatial distribution of principal components in the samples of RAS and SFAS.OPLS-DA screened out three differential components of ligustilide,senkyunolide I and coniferyl ferulate with VIP value>1 as the standard.The peak areas of ligustilide,senkyunolide I and coniferyl ferulate were significantly reduced by paired t test(P<0.001).Chemometric analysis could effectively distinguish RAS and SFAS.CONCLUSION The chemical composition of RAS changes to a certain extent after stir-frying with soil.The established HPLC fingerprint had high similarity and could not significantly distinguish between RAS and SFAS.When combining HPLC fingerprint with stoichiometric analysis PCA,OPLS-DA and differential component distribution t test,RAS and SFAS can be obviously distinguished,which provides a reference for studying the processing principle of SFAS as well as data support for subsequent studies on pharmacological effects before and after processing.

关 键 词：当归 土炒当归 成分变化 高效液相色谱指纹图谱 含量测定 

分 类 号：R284.1[医药卫生—中药学]