UPLC-MS法分析黄芩炮制前后化学成分变化

Changes of chemical constituents in Scutellaria baicalensis Georgi before and after processing by UPLC-MS analysis

目的采用UPLC-MS比较黄芩炒炭前后化学成分的变化。方法超高效液相色谱-四级杆飞行时间质谱仪对黄芩饮片的生品和炭品进行分析,对采集的数据进行主成分分析(PCA)和正交偏最小二乘(OPLS)处理,得到生品和炭品中主要差异成分的信息。结果在黄芩生品中鉴别出14个化合物,其中7个黄酮苷和7个黄酮苷元;炒炭后较黄芩中化学成分主要的变化是黄酮苷类化合物含有量降低,而黄酮苷元含有量增高。结论黄芩与黄芩炭中黄酮类成分的量发生显著变化。

AIM To analyze the changes of chemical constituents in Scutellaria baicalensis Georgi and processed products.METHODS The chemical constituents in Scutellariae Radix and the constituents in the processed products were analyzed by UPLC-electrospray ionization quadrupole time-of-flight mass spectrometry,principal component analysis,and orthogonal partial least squares（OPLS） were employed to get the main differences between the different samples.RESULTS Fourteen constituens were obtained in the raw drug,including seven glycosides and seven aglycones.The glycosides content decreased and aglycones content increased in the fried samples.CONCLUSION The flavonoids content in different processed products of Scutellaria baicalensis has significantly changed.