UHPLC-QTOF/MS^E与代谢组学技术对北五味子炮制前后化学成分迁移研究

Rapid identification of the different constituents in Fructus Schisandrae Chinensis before and after processing by UHPLC-QTOF/MS^E combining with metabonomics

利用超高效液相色谱-四极杆-飞行时间质谱(UHPLC-QTOF/MS^E)技术,快速搜寻并鉴定北五味子生品与其炮制品之间的差异成分,从化学成分的角度为传统中药炮制理论的现代化研究提供物质基础。利用时间依赖型的质谱数据扫描模式(MS^E)采集超高精度的样品数据,结合代谢组学技术分析采集到的数据,快速筛选并鉴定潜在的化学标志物,研究炮制前后该类成分的迁移。在北五味子生品、酒制品和醋制品中共鉴出12个化学标志物。其中,6-O-苯甲酰戈米辛O、五味子酯乙、五味子酯丙、五味子酯丁和新南五味子酸在生品中的含量最高;五味子甲素、乙素、丙素、戈米辛D及戈米辛T在酒制品中的含量最高;五味子酯甲和五味子醇甲在醋制品中含量最高。炮制(酒制、醋制)过程会使五味子的化学成分发生显著变化,为不同炮制品的功效与临床应用提供依据。

This study was performed to use UHPLC-QTOF/MSE technology to rapidly search and identify variations of chemical ingredients between Fructus Schisandrae Chinensis and its processed products. The present study provides a basis for the study of Chinese herbal medicine processing with a focus on the impact of processing on chemical components. Using a time-dependent data scan mode （MSE） couple with metabolomics technology, we acquired accurate data and identified the potential chemical markers. A total of 12 chemical markers were identified in the crude, vinegar-processed and wine-processed Schisandra chinensis fruit; The results showed that the levels of 6-O-benzoylgomisin O, schisantherin B, schisantherin C, schisantherin D and neokadsuranic acid are the highest in crude Schisandra chinensis fruit; thelevels of schizandrin A, schizandrin B, schizandrin C, gomisin D and gomisin T are the highest in wine-processed Schisandra chinensis fruit; the levels ofschisantherin A and schisandrin are the highest in vinegar-processed Sehisandra ehinensis fruit. There were significant changes of chemical components between Fructus Schisandrae Chinensis and their processed products,and these findings may offer a reasonable explanation for variation of efficacy and clinical applications in the processed products of Fructus Schisandrae Chinensis.