以化学成分指纹图谱表征的川芎炮制及其汤剂成分研究

Processing methods and composition study of slices and decoction of Rhizoma Chuanxiong characterized by chemical composition fingerprint

目的以化学成分指纹图谱为检测手段,探索川芎的常用炮制方法对其化学成分变化的影响,以及川芎饮片在汤剂中不同提取次数下化学成分的溶出特点。方法采用HPLC色谱指纹图谱技术和标准化学对照品对比分析的方法,研究川芎炮制前、后化学成分的变化及汤剂可溶出成分与药材成分的差异。结果川芎药材与炮制后饮片中的化学成分变化不大;川芎饮片的脂溶性成分在汤剂中溶出较少,水溶性成分提取3次才可大部分提取出来。结论单独煎煮川芎饮片时,其脂溶性成分进入到汤剂中较少,说明川芎饮片以汤剂形式用药时,产生疗效的物质基础化学成分以水溶性成分为主。

Objective To investigate the influences of common preparation methods of slices of Rhizoma Chuanxiong on the changes of their chemical compositions by applying fingerprint chromatogram, and their dissolution characteristics in the decoction of the slices of Rhizoma Chuanxiong after exacting for different times. Methods The changes of chemical compositions of the slices, and difference between extractable compositions and original compositions of Rhizoma Chuanxiong were compared before and after the preparation by applying HPLC fingerprint chromatogram and the control and analytic method of chemical standard samples. Results The chemical compositions of the slices was not much different from original compositions after preparation. The liposoluble compositions of the slices was dissolved less in the decoction, while the most of water-soluble compositions were extracted out after extracting for three times. Conclusion When the slices of Rhizoma Chuanxiong were deeocted alone, less liposoluble compositions are dissolved in decoction, which indicates that the effective material base （chemical compositions） of the slices of Rhizoma Chuanxiong in decoction should be water-soluble compositions.