古代经典名方济川煎物质基准HPLC特征指纹图谱研究

Study on HPLC characteristic fingerprint of substance benchmark of classical famous prescription of Jichuan Decoction

目的建立古代经典名方济川煎物质基准(标准煎液)HPLC特征指纹图谱,为济川煎物质基准质量研究提供参考依据。方法依据古方记载方法制备济川煎标准煎液,采用HPLC法测定15批济川煎标准煎液,并使用"中药色谱指纹图谱相似度评价系统(2012版)"软件对15批样品图谱进行相似度分析、特征峰分析。结果自动匹配法筛选得出18个共有特征峰,其中1、3号色谱峰归属于当归与升麻,2、5~7、9、11、13号色谱峰归属于肉苁蓉,4、12、14、15、17号色谱峰归属于升麻,8、10、18号色谱峰归属于枳壳,16号色谱峰归属于当归,并通过对照品指认了7个特征峰成分,分别为咖啡酸(1号峰)、松果菊苷(2号峰)、阿魏酸(3号峰)、异阿魏酸(4号峰)、毛蕊花糖苷(6号峰)、柚皮苷(8号峰)、新橙皮苷(10号峰),15批样品与生成的济川煎物质基准对照指纹图谱相似度均大于0.9。结论建立的济川煎物质基准HPLC分析方法简便、准确、稳定、灵敏,体现了济川煎的整体化学成分特征,可用于济川煎物质基准质量研究,也为济川煎转化开发为现代制剂提供了一定的参考依据。

Objective To establish an HPLC characteristic fingerprint of substance benchmark(standard decoction)of classical famous prescription of Jichuan Decoction(JD),and provide reference for the quality study of substance benchmark of JD.Methods JD standard decoction was prepared according to the ancient method,15 batches JD standard decoction were determined by HPLC.The similarity analysis and characteristic peak analysis of 15 batches JD were carried out by the"Similarity Evaluation System for Chromatographic Fingerprint of Chinese Materia Medica 2012 version".Results A total of 18 common characteristic peaks were screened by automatic matching method,peaks 1 and 3 were from Angelicae Sinensis Radix and Cimicifugae Rhizoma,peaks 2,5,6,7,9,11 and 13 were from Cistanches Herba,peaks 4,12,14,15 and 17 from were Cimicifugae Rhizoma,peaks 8,10 and 18 from Aurantii Fructus,and peak 16 was from Angelicae Sinensis Radix.Seven characteristic components were identified by the reference substance,including caffeic acid(peak 1),echinacoside(peak 2),ferulic acid(peak 3),isoferulic acid(peak 4),mullein glycoside(peak 6),naringin(peak 8)and neohesperidin(peak 10).The similarities of 15 batches substance benchmark of JD were greater than 0.9.Conclusion The HPLC method established for substance benchmark of JD is simple,accurate,stable and sensitive.It can be used for the quality study for JD substance benchmark,and provides a reference for the transformation and development of JD for modern preparations.