桂枝、肉桂化学成分指纹图谱研究

Study on fingerprints of chemical constituents of Cinnamomi Ramulus and Cinnamomi Cortex

目的:比较桂枝与肉桂之间化学成分的差异,研究桂枝、肉桂化学成分的特点,为临床应用及质量评价提供依据。方法:采用HPLC化学成分指纹图谱方法,分析桂枝、肉桂指纹图谱的特点,比较两者之间的异同。结果:桂枝、肉桂样品指纹图谱轮廓相似,但桂枝、肉桂化学成分的峰面积存在差异,桂皮醇、桂皮酸、2-甲氧基桂皮酸在桂枝中的平均峰面积高于肉桂,而2-羟基桂皮醛、香豆素、桂皮醛、2-甲氧基桂皮醛在肉桂中的平均峰面积高于桂枝。结论:该方法可以作为评价桂枝、肉桂质量的依据。桂皮醛和桂皮酸峰面积的比值可以用来区分大部分桂枝样品(<23)和肉桂样品(>23)。桂枝、肉桂化学成分种类相似,含量有差异。本研究为桂枝、肉桂的药效学差异研究提供参考。

Objective： To compare the difference of chemical constituents of Cinnamomi Ramulus and Cinnamomi Cortex,and study the characteristics of their chemical constituents,in order to provide basis for clinical application and quality control. Method： HPLC fingerprint method was used to analyze chemical constituents of Cinnamomi Ramulus and Cinnamomi Cortex compare the difference between. Result： Cinnamomi Ramulus and Cinnamomi Cortex had similar HPLC fingerprint profiles,but with difference in peak areas of their chemical constituents. Specifically,the average peak areas of cinnamyl alcohol,cinnamic acid and 2-methoxy cinnamic acid were higher than that of Cinnamomi Cortex,whereas the average peak areas of 2-hydroxyl cinnamaldehyde,coumarin,cinnamaldehyde and 2-methoxy cinnamaldehyde in Cinnamomi Cortex were higher than that of Cinnamomi Ramulus. Conclusion： This method can be used for evaluating quality of Cinnamomi Ramulus and Cinnamomi Cortex. The ratio between the peak areas of cinnamaldehyd and cinnamic acid can be used to discriminate most Cinnamomi Ramulus samples（〈23） and Cinnamomi Cortex samples（〉23）. Cinnamomi Ramulus and Cinnamomi Cortex have the similar types of chemical constituents but with difference in content. This study provides reference for the pharmacodynamic difference of Cinnamomi Ramulus and Cinnamomi Cortex.