UPLC-Q TOF MS^E与镜像对比分析四种麻黄炮制过程的成分变化

Chemical Constituent Changes in Four Processing Procedures of Herbal Ephedra Based on UPLC-Q TOF MS^E and Mirror Image Contrast Analysis

利用超高效液相色谱-四极杆飞行时间质谱(UPLC-Q TOF MS^E)技术采集麻黄和其不同炮制品的复杂化学成分数据,通过对比分析,探究蜜炙、醋制、酒制、炒炭4种炮制过程中麻黄非挥发性化学成分的变化。根据时间依赖型质谱扫描模式(MS^E)采集的超高精度样品数据快速识别麻黄及其炮制品中的主要化学成分,并结合镜像对比分析,总结不同炮制工艺对化学成分与变化趋势的影响。结果显示,与生品麻黄相比,炮制品中共有4类主要成分:生物碱、黄酮、烯烃和有机酸,21种非挥发性化学成分发生变化。其中,生物碱类成分均有所下降,以酒制和炒炭炮制品下降最多;黄酮、烯烃和有机酸类成分经蜜炙后含量上升,而在其他炮制品中含量下降。麻黄及其炮制品物质基础复杂,药效是多类成分共同作用的结果,不同炮制过程会使麻黄的化学成分发生明显变化,炮制品功效可能会随之改变,该方法可为麻黄炮制的现代化研究提供物质基础,也可为临床区别用药提供借鉴。

UPLC-Q TOF MS^E technology was applied to rapidly acquire data of complicated nonvolatile chemical compositions for Herbal Ephedra （EP） and its various processed products. The variation of alkaloid, flavonoid, olefin, organic acid in non-volatile chemical compositions were compared and analyzed. The present study provided a basis for the modern research on Herbal Ephedra processing from the viewpoint of chemical component change. Time-dependent data scan mode （MSE） was used to acquire high accuracy data and quickly identify main compositions of Herbal Ephedra and its processed product. Coupled with mirror image contrast analysis, the change trends of chemical components influenced by various processing procedures were obtained. Compared to crude EP, a total 4 classifications （alkaloids, flavonoids, olefins, and organic acids）, 21 kinds of nonvolatile chemical components have changed. Among them, alkaloids were almost decreased, especially in wine and charcoal processed products were the least. However, flavonoids, olefins, and organic acids obviously ascended after stirbaked by honey while declined in other processed products. There were significant changes of chemical components between Herbal Ephedra and it processed products, and their therapeutic material basis and the efficacy of processed products may change. So it should be treated differently in clinic application.