基于UFLC/Q-TOF-MS分析麸炒北苍术的成分变化

Effect of bran-frying on chemical profile of Atractylodes chinensis (DC.) Koidz.by UFLC/Q-TOF-MS

目的利用超快速液相-四级杆-飞行时间串联质谱技术UFLC/Q-TOF-MS分析北苍术麸炒前后化学成分及量的整体变化,方法采用UPLC T3 C18色谱柱(2.1 mm×100 mm,1.8μm),0.1%甲酸水-0.1%甲酸乙腈为流动相进行梯度洗脱,ESI源,正模式下采集质谱数据,应用Markerview等软件进行主成分分析(PCA),比较北苍术炮制前后成分变化。结果正离子模式时PCA分析能很好区分麦麸对分析的影响并发现麸炒后苍术苷A、白术内酯Ⅰ、白术内酯Ⅱ、以及一未知成分量显著升高,与此同时α-姜黄烯、苍术醇、白术内酯Ⅲ、苍术素量显著下降。结论麸炒使白术内酯Ⅲ脱水、脱氢转化而使白术内酯Ⅰ、白术内酯Ⅱ量增加,可能是麸炒北苍术药材健脾作用的物质基础。

AIM To use an ultra-flow liquid chromatography couple with quadrupole-time-of-flight mass-spec- trometry （UFLC/Q-TOF-MS） -based chemical analysis to evaluate the chemical constituents of Atractylodes chinen- sis （DC.） Koidz. fried with wheat bran. METHOD The chromatographic separation was performed on an AC- QUITY UPLC T3 Cls column with water-acetonitrile as mobile phase in a gradient elution mode. The mass spec- trometer equipped with electrospray ionization source was used as detector under the positive ion mode. The differ- ence of Atractylodes chinensis （DC.） Koidz, processing with and without bran-frying as compared with bran as （blank） and were classfied by principal component analysis （PCA） with Markerview software. RESULTS Under the condition of positive ion mode, PCA method could distinguish the bran intervention. After being processed with bran-frying, the contents of atractyloside A, atractylenolide ] , atractylenolide II , and an unknown compound in- creased, while the contents of ct-gurcumene, hinesol, atractylenolide II1, and atractylodin decreased. CONCLU- SIONS Bran-frying makes the dehydration and dehydrogenation of atractylenolide llI and increase the conversion of actracty lenolide I and II related to the fortification of the spleen.