巴戟天蒸制前后糖类成分HPLC指纹图谱的比较研究

Comparison of carbohydrate with HPLC fingerprints in pre-and post-processed pieces of Morinda officinalis How

目的:建立巴戟天蒸制前后的HPLC-ELSD指纹图谱,考察巴戟天生品与制品糖类成分的变化规律。方法:采用HPLC法。色谱柱:Columns Inertsil NH2(4.6 mm×250 mm,5μm);流动相:乙腈-水梯度洗脱;柱温:室温;流速:1.2 mL/min,以蒸发光散射检测器(ELSD)检测,检测条件:漂移管温度100℃;N2气流速度2.2 L/min;He在线脱气,气流速度20 mL/min。分离分析巴戟天蒸制前后水提液HPLC指纹图谱的变化。结果:巴戟天蒸制后果糖峰值增加了19.26%,蔗糖峰值增加了1.43%,但其余成分峰值多有所下降。生巴戟天指纹图谱共标出指纹峰13个,巴戟肉仅标出9个。结论:巴戟天蒸制前后指纹图谱的变化应是蒸制后原药材中某些糖类水解形成果糖所致。应用此特征变化可鉴别生巴戟天与巴戟肉及两者水提液。

AIM： HPLC fingerprints in pre-and post-processed pieces of Morinda officinalis How was established,and its variation of carbohydrate was investigated. METHODS： HPLC method was employed,using a Columns Inertsil NH_2（4.6 mm×250 mm,5 μm） with Acetonitrile-water as mobile phase by gradient elution,the flow rate was 1.2 mL/min,column temperature was room temperature.Detector was ELSD and the temperature of drift tube was 100 ℃.The flow rate of N2 was 2.2 L/min,Helium degasification with flow rate 20 mL/min on-line. RESULTS ： The peak value of fructose and sugar in post-processed pieces of Morinda officinalis How was 19.26%and 1.43% more than that in pre-processed, respectively. But the peak value of others compositions decreased. 13 common characteristic peaks in HPLC fingerprint were obtained from non-processed, and 9 were gained from processed herb. CONCLUSION： The change of pre-and post-processed pieces of Morinda officinalis How in fingerprint spectra, can be attributed to the hydrolysis from polysaccharid to fructose, which was taken as evidence to judge whether or not do processing.