基于植物代谢组学的地黄蒸制前后化学成分变化研究

Metabolomics Study of Changes of Rehmannia glutinosa before and after Steaming

目的运用植物代谢组学,分析地黄蒸制前后化学成分变化,阐明生熟地黄之间的差异性。方法采用超高效液相-质谱联用技术研究地黄蒸制前后的植物代谢物,并对此进行主成分分析、偏最小二乘法判别法分析和热图分析。结果生地黄和熟地黄组间存在明显差异。地黄蒸制后,环烯醚萜苷元、单糖和5-羟甲基糠醛等化合物含量显著增加,氨基酸和环烯醚萜苷类化合物含量显著降低。结论地黄蒸制后,颜色加深,乌黑如碳,可能是受到美拉德反应影响的结果。果糖和半乳糖的含量也明显上升,可能是熟地黄质地变粘,味由苦转甘的原因。环烯醚萜苷类成分含量显著下降,而环烯醚萜苷元成分含量显著上升,可能是生熟地黄功效存在差异的原因。

OBJECTIVE To analyze the changes of chemical constituents of Rehmannia glutinosa before and after steaming by plant metabolomics,and to clarify the differences between raw and processed Rehmannia glutinosa.METHODS The plant metabolites of Rehmannia glutinosa before and after steaming were studied by ultra-high performance liquid chromatography-mass spectrometry.Principal component analysis,partial least squares discriminant analysis and thermogram analysis were carried out.RESULTS There were significant differences between raw Rehmannia glutinosa and processed Rehmannia glutinosa.After steaming,the contents of iridoid glycosides,monosaccharides and 5-hydroxymethyl furfural increased significantly,while the contents of amino acids and iridoid glycosides decreased significantly.CONCLUSION After steaming,the color of Rehmannia glutinosa is darker and black as carbon,which may be the result of Maillard reaction.The content of fructose and galactose also increased significantly,which may be the reason why the texture of processed Rehmannia glutinosa became sticky and the taste changed from bitter to sweet.The content of iridoid glycosides decreased significantly,while the content of iridoid glycosides increased significantly,which may be the reason for the difference in the efficacy of raw and processed Rehmannia glutinosa.