天麻有效成分巴利森苷的降解规律分析

Analysis of Degradation Mechanism of Parishin in Gastrodiae Rhizoma

目的:巴利森苷是天麻中已经明确的具有临床疗效的活性成分之一,其结构式是由天麻素和柠檬酸组成,在蒸煮加热过程中,易发生降解反应,从而使天麻炮制后的天麻素含量增加,本文拟通过一定的技术与方法研究巴利森苷的降解规律。方法:以反应动力学为基础,运用HPLC-DAD-ESI-MSn技术系统研究天麻中主要成分巴利森苷的降解动力学特征和降解机制。结果:温度和p H是影响巴利森苷稳定的主要因素,其降解途径表现为酯键的断裂及天麻素残基的不断丢失,同时推导了巴利森苷可能的降解路径。结论:巴利森苷在一定条件下与天麻素之间可能存在转化,天麻炮制后天麻素含量增加可能来源于巴利森苷类成分的转化,建议在天麻的生产过程中需控制好加工条件,为该药材的后续加工和产业化研究提供参考。

Objective： Parishin is one of the main bioactive ingredients in Gastrodiae Rhizoma with multiple beneficial properties, its structural formula is composed of gastrodin and citric acid, the degradation reaction of parishin is easy to occur in the cooking and heating process. This paper was in order to study on the degradation mechanism of parishin in processing of Gastrodiae Rhizoma by certain techniques and methods. Method： Based on the reaction kinetics, HPLC-DAD-ESI-MSn was employed to investigate the charaters of kinetics and mechanism of degradation of parishin in aqueous solution. Result ： Temperature and pH were the main factors affecting the stability of parishin, and the hydrolysis of easter bond in the parishin was the primary degradation pathways, furthermore, a possible primary degradation pathway of parishin based on MS fragmentation characteristics was proposed. Conclusion： The increase in gastrodin content may be derived from the conversion of parishin, it is suggested that the processing conditions should be controlled during the production process of Gastrodiae Rhizoma.