基于HPLC指纹图谱的牛蒡子生制品间化学成分变化的研究

Study on Changes of Chemical Components Between Crude and Processed Arctii Fructus Based on HPLC Fingerprints

目的建立牛蒡子生制品的HPLC指纹图谱并进行化学成分的分析比较,揭示牛蒡子炒制后化学成分的变化。方法采用高效液相色谱法,流动相为0.2%甲酸水和乙腈,梯度洗脱,流速1.0 ml·min-1,检测波长286 nm,柱温30℃,进样量20μl;同时采用相似度分析和系统聚类分析对所建牛蒡子生制品的HPLC指纹图谱进行评价。结果所建牛蒡子生制品的HPLC指纹图谱分析方法的精密度、重复性和稳定性良好;牛蒡子生制品的HPLC指纹图谱的各自的相似度均较好,均分别标定了10个共有指纹峰;通过对照品的比对指认了其中一些主要色谱峰,部分化学成分在炒制前后的含量变化明显。结论所建牛蒡子生制品HPLC指纹图谱可用于区分牛蒡子生品和炒品,牛蒡子的一些主要化学成分在炒制后发生了明显的量变。

Objective To establish HPLC fingerprints of crude and processed Arctii Fructus, analyze and compare their chemical constituents, and fi nally reveal the changes of their chemical constituents after processing of Arctii Fructus. Methods The analyses were performed by using HPLC with the mobile phase consisting of acetonitrile- 0.2% aqueous formic acid. The fl ow rate was 1.0 ml · min-1 and the column temperature was maintained at 30 ℃. The detection wavelength was set at 286 nm, and the injection volume was 20 μl with gradient elution. The established chromatographic fingerprints of crude and processed Arctii Fructus were evaluated by similarity analysis and hierarchical cluster analysis. Results The precision, repeatability, and stability of the established chromatographic fingerprint method of crude and processed Arctii Fructus were good. The similarities of HPLC fi ngerprints of crude and processed Arctii Fructus were all excellent and ten peaks were selected as the common characteristic peaks of HPLC fi ngerprints of crude and processed Arctii Fructus, respectively. Some of the common characteristic peaks were identifi ed by comparison with reference substances, and the contents of some chemical constituents varied obviously before and after processing. Conclusion The established HPLC fi ngerprints of crude and processed Arctii Fructus can be used to distinguish crude and processed Arctii Fructus. There are signifi cant differences on the contents of some main chemical constituents observed between crude and processed Arctii Fructus.