基于RRLC-Q-TOF-MS技术分析白蔹对制川乌主要化学成分溶出的影响

Effect of Ampelopsis Radix on dissolution of main chemical constituents in Aconiti Radix Cocta based on RRLC-Q-TOF-MS technology

目的分析"十八反"药对白蔹与制川乌配伍中特征化学成分的变化规律,初步探讨制川乌与白蔹配伍相反的体外化学机制。方法将一定量的制川乌与不同量的白蔹进行配伍,采用高分离快速液相色谱串联四级杆-飞行时间质谱(RRLC-Q-TOF-MS)联用技术对不同配伍比例水煎液及沉积物进行生物碱的测定,并对结果进行偏最小二乘判别分析和方差分析,比较不同配比的组间差异并分析其规律。采用紫外可见分光光度法测定白蔹中淀粉和鞣质成分的量。结果不同配比组间存在一定的差异,其中制川乌单煎(1∶0)和制川乌-白蔹(1∶3)配伍组差异最为明显。随着配伍药对中白蔹比例的增加,制川乌中生物碱类成分在煎煮液中的量呈现降低的趋势;沉积物中生物碱的量随白蔹比例的增加而增加。白蔹中淀粉和鞣质质量分数分别为25.44%和0.31%。结论白蔹中大量的淀粉类成分抑制了乌头生物碱的溶出,使生物碱类成分沉淀,而使水煎液中生物碱的量降低,研究结果为进一步阐明白蔹与制川乌配伍的化学机制奠定基础。

Objective Under the guidance of eighteen antagonisms of Chinese materia medica, to analyze the effect ofAconiti Radix Cocta combined with Ampelopsis Radix in different ratios on the characteristic constituents and to explore the in vitro compatibility mechanism of Aconiti Radix Cocta and Ampelopsis Radix. Methods A certain weight of Aconiti Radix Cocta was combined with various amounts of Ampelopsis Radix, and a rapid resolution liquid chromatography coupled with quadruple-time-of-flight mass spectrometry （RRLC-Q-TOF-MS） method based on chemical profiling approach was used to determine the content of alkaloids in decoctions and sediments. The aconitine alkaloids were established and were subjected to PLS-DA and ANOVA to provide intergroup difference and distribution characteristics. In addition, the method of UV spectrophotometer was adopted to determine the content of starch and tannins in Ampelopsis Radix. Results There were certain differences among each group, especially between the single Aconiti Radix Cocta and Aconiti Radix Cocta combined with Ampelopsis Radix at the ratio of 1 ： 3. With the increasing of the ratio of Ampelopsis Radix in the combination, the content of alkaloids appeared to increase in the decoction while decrease in the sediment. After determination, the mass fractions of starch and tannic acid in Ampelopsis Radix were 25.44% and 0.31%, respectively. Conclusion The aconitine alkaloids could be deposited with the starch in Ampelopsis Radix, meanwhile decreased in the decoction, which establishes the foundation for the further research on the chemical mechanism of Aconiti Radix Cocta combined with Ampelopsis Radix.