乳香-没药配伍前后汤液理化参数变化与化学成分的关联分析

Association analysis between the physiochemical parameters and the chemical constituents in Olibanum and Myrrha decoction before and after combination

目的探讨乳香-没药水提液(汤液)理化性质与化学成分变化之间的关系。方法测定汤液的理化参数(电导率、盐度、浊度、黏度、pH值);采用UPLC-MS/MS分析汤液中的化学成分组成;采用逐步回归分析方法对汤液的理化参数与化学成分的相关性进行分析,并进行验证试验。结果汤液中的化学成分组成及其含有量变化影响着汤液的浊度、黏度等理化参数;其中五环三萜酸酯类化合物与汤液的浊度呈显著正相关,倍半萜类化合物与汤液的黏度呈显著负相关。结论为深入研究乳香-没药配伍协同增效的物质基础提供了一定的依据。

AIM To explore the correlation between the physiochemical parameters and the chemical components in Olibanum and Myrrha decoction before and after combination. METHODS Determination of the electrical conductivity, salinity, turbidity, viscosity, pH value of Olibanum and Myrrha decoction was performed. UPLC-MS/MS was used to measure the chemical components of the decoction. The step by step regression method was adopted to evaluate the correlation between physiochemical parameters and chemical components. RESULTS The change of turbidity and viscosity in the decoction could reflect the changes of the chemical compositions. And the pentacyclic triterpenoid ester compounds in the decoction were significantly positive correlation with the turbidity, the sesquiterpene compounds were significantly negative correlation with viscosity. CONCLUSION The research may provide a foundation for synergies of Olibanum and Myrrha.