摘要
目的探究细辛在龟龄集中入药时需用老陈醋炮制的科学内涵。方法采用基于1H-NMR的代谢组学技术结合多元统计手段对细辛及米醋制细辛、老陈醋制细辛的化学成分进行比较分析。结果从细辛1H-NMR图谱中指认出30余种代谢产物;细辛生品与2种醋制品可以明显分开,米醋炮制品和老陈醋炮制品的代谢物也有明显区别。米醋制细辛和老陈醋制细辛在初级代谢产物上的化学差异大于次级代谢产物。结论本研究为龟龄集的特殊炮制工艺的现代研究奠定了基础。
Objective To explore the underlying reasons why Asari Radix et Rhizoma（ARR） should be processed by Shanxi aged vinegar when used in Guilingji. Methods 1H-NMR-based metabolomic approach combined with multivariate statistical analysis was used to investigate the differential chemical components among the raw and two vinegar-baked ARR. Results More than 30 metabolites were identified in the 1H-NMR spectra of ARR. Raw and two vinegar-baked ARR could be separated obviously, and the rice vinegar-baked ARR and the Shanxi aged vinegar-baked ARR also differed to each other, in which the priamary metabolites showed bigger difference than that of secondary metabolites. Conclusion This study laid a basis for the modern research of the special processing technology for Guilingji.
出处
《中草药》
CAS
CSCD
北大核心
2015年第16期2385-2393,共9页
Chinese Traditional and Herbal Drugs
基金
山西省高等学校创新人才支持计划资助项目
山西省农业攻关科技项目(20140311023-4)
山西省科技创新重点团队(2013131015)
关键词
龟龄集
细辛
老陈醋
米醋
1H-NMR
多元统计分析
Guilingji
Asari Radix et Rhizoma
Shanxi aged vinegar
rice vinegar
1H-NMR
multivariate statistical analysis
