基于化学成分相互作用研究大黄-甘草配伍应用的物质基础

Study on the Compatibility Essence of Rhubarb and Licorice Based on the Interaction of Multiple Components

目的通过研究大黄与甘草合煎液中化学成分相互作用及其变化特点,揭示其配伍的物质基础。方法以经典配伍组合大黄-甘草为研究对象,采用超高效液相色谱三重四级杆质谱串联技术,分析在临床常用不同配比下大黄及甘草中主要化学成分变化特点。结果大黄与甘草配伍,当大黄:甘草≥1∶1时,大黄中主要蒽醌大黄酸、大黄素、芦荟大黄素、大黄素甲醚、大黄酸-8-O-β-D-葡萄糖、大黄素-8-O-β-D-葡萄糖及主要蒽酮番泻苷A、番泻苷B的溶出变化并不显著,而甘草中主要三萜甘草酸、甘草次酸及主要黄酮异甘草苷的溶出有显著增加;当大黄:甘草<1∶1,大黄中主要蒽醌及蒽酮的溶出明显增加,而甘草中主要三萜及黄酮的溶出变化不明显。结论从化学成分相互作用角度,揭示了经典泻下方大黄甘草汤、调胃承气汤中甘草酸、甘草次酸、异甘草苷的溶出增加可能是甘草调和大黄使其通滞泻下而不伤正的机理之一,从物质基础角度揭示了大黄与甘草配伍组方的规律。

Objective To reveal the compatibility essence of rhubarb and licorice by investigating the interaction of multiple components in co-decoction. Method Ultra-high performance liquid chromatography triple-quadrupole mass spectrometry was used to analyze the dissolution profile of multi-components in co-decoction prepared by different ratios of rhubarb and licorice. Result The components dissolution was influenced by compatibility ratio with certain regularity. When rhubarb: licorice ≥ 1∶1, the dissolution of rhein, emodin, aloe-emodin, physcion, rhein-8-O-β-Dglucoside, emodin-8-O-β-D-glucoside, sennoside A, and sennoside B in rhubarb did not change significantly, while the dissolution of glycyrrhizic acid, glycyrrhetinic acid, and isoliquiritin in licorice increased significantly. When rhubarb: licorice < 1∶1, the dissolution of main anthraquinones and anthrones in rhubarb increased significantly, while the dissolution of main triterpenes and flavonoids in licorice did not change significantly. Conclusion The material basis and one possible mechanism of compatibility is the changing dissolution profile in co-decoction process, which caused by interaction of multi-components between rhubarb and licorice.