栀子樟帮法炮制前后的化学成分变化

Comparison of Chemical Composition Change in Gardeniae Fructus Before and After Being Processed with Zhangband Method

目的:通过指纹图谱研究栀子经樟帮法炮制前后的化学成分变化,比较其中5种主要活性成分(京尼平苷,京尼平-1-β-D-龙胆双糖苷,西红花苷-Ⅰ,西红花苷-Ⅱ,西红花苷-Ⅲ)的含量差异。方法:采用Hypersil ODS C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-0.2%磷酸水溶液梯度洗脱,流速1.0 m L·min^(-1),进样量5μL,柱温30℃,DAD检测器采集范围195~700 nm,检测波长238 nm和440 nm。采用"中药色谱指纹图谱相似度评价系统"(2004 A版)进行指纹图谱比较。结果:与生栀子相比,栀子炮制品中5种指标成分的含量均有不同程度的变化,且产生1个新的色谱峰。结论:栀子樟帮法炮制前后化学成分的改变很有可能是导致药效和药性发生改变的物质基础。

Objective： To compare chemical composition change in Gardeniae Fructus before and after being processed by fingerprint,and compare content difference of five constituents（geniposide,genipin-1-β-Dgentiobioside,crocin-Ⅰ, crocin-Ⅱ, crocin-Ⅲ） in Gardeniae Fructus. Method： HPLC separation of five constituents was performed on Hypersil ODS C18column（4. 6 mm × 250 mm,5 μm） with mobile phase of acetonitrile-water（containing 0. 2% phosphoric acid） for gradient elution, a flow-rate of 1. 0 mL ·min^-1,injection volume of 5 μL, column temperature at 30 ℃ and detection wavelengthes of 238, 440 nm.Chromatograms of 30 batches of samples were compared by software of Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine（version 2004A）. Result： Compared with raw products of Gardeniae Fructus,five constituents in processed products were all changed in varying degrees,and one new chromatographic peak were found after processed. Conclusion： Before and after being processed,Chemical composition change in Gardeniae Fructus may be major elements to affect its efficacy and drug properties.