两种初加工方法当归饮片中不同提取成分的指纹图谱分析

Comparison of Fingerprints of Different Components Extracted from Danggui Pieces Processed by Different Methods

目的:比较两种初加工方法,传统烟熏干燥法和现代控温控湿干燥法所生产的当归饮片中不同提取成分的指纹图谱。方法:提取当归饮片中挥发油成分、醇溶性成分和水溶性成分,分别以阿魏酸对照品和藁本内酯对照品作为参照物,利用国家药典委员会颁布的"中药色谱指纹图谱相似度评价系统"软件进行分析。结果:两种初加工方法的当归饮片中3种提取成分的相似度分别为0.998、0.987、0.936,表明两种初加工方法所生产的当归饮片整体化学特征较为近似,所含成分没有明显差别,不会影响其质量和功效。结论:考虑到环境保护和现代规模化生产模式,应该提倡现代控温控湿干燥法作为新型初加工方法,并加以推广。

Objective:To compare the fingerprints of different components extracted from Danggui pieces processed by traditional smoke drying method and modern temperature and humidity control drying method.Methods:After extracting volatile constituents,alcohol soluble components and water soluble components from Danggui pieces,ferulic acid reference substance and ligustilide reference substance were taken as the objects of reference,similarity evaluation system of chromatographic fingerprint of traditional Chinese Medicine issued by Chinese pharmacopoeia commission was used to perform the analysis.Results:The similarity degrees of three extracting components from Danggui pieces processed by two methods were 0.998,0.987 and 0.936 respectively,which demonstrated that chemical characteristics of Danggui pieces produced by the two methods were similar,no significant difference was found in the compositions,and it will not affect its quality and efficacy.Conclusion:In consideration of environmental protection and modern large-scale production mode,modern temperature and humidity control drying method should be recommended as new primary processing method and extended.