巴戟天盐炙前后寡聚糖类与环烯醚萜类指纹图谱差异

Difference of Fingerprints of Oligosaccharides and Iridoids in Morinda officinalis Before and After Stir-frying with Salt-water

目的:对比巴戟天盐炙前后寡聚糖类与环烯醚萜类指纹图谱的差异,为巴戟天与盐巴戟天的质量评价提供参考。方法:采用超高效液相色谱仪串联电雾式检测器(UPLC-CAD),以乙腈为流动相A,以水为流动相B,梯度洗脱,柱温为35℃,流速为0.4 mL·min^(-1),建立寡聚糖类指纹图谱;采用超高效液相色谱仪串联二极管阵列检测器(UPLC-DAD),以甲醇为流动相A,以0.1%磷酸溶液为流动相B,梯度洗脱,柱温为35℃,流速为0.4 mL·min^(-1),检测波长为235 nm,建立环烯醚萜类指纹图谱。结果:巴戟天盐炙前后具有相同的指纹峰,寡聚糖类指纹图谱具有15个共有峰,环烯醚萜类指纹图谱具有7个共有峰;通过主成分分析(PCA),寡聚糖类指纹图谱中确定了1个主成分因子,累积方差贡献率达到90.3%,炮制前后平均综合得分差异较大;环烯醚萜类指纹图谱中确定了3个主成分因子,累积方差贡献率达到87.7%,炮制前后平均综合得分差异较大。结论:建立了巴戟天的寡聚糖、环烯醚萜类指纹图谱,该分析方法对巴戟天质量评价具有一定意义,并对比巴戟天盐炙前后指纹图谱的的区别,为建立盐巴戟天饮片质量标准提供参考。

Objective:To compare the differences of oligosaccharide fingerprints and iridoids fingerprints of Morinda officinalis before and after stir-frying with salt-water,so as to provide reference for their quality evaluation.Methods:UPLC-CAD was used to establish oligosaccharide fingerprints with the condition of a detection column temperature of 35℃,a flow rate at 0.4 mL·min^(-1) and acetonitrile-water as the mobile phase gradient elution.And UPLC-CAD was used to establish iridoids fingerprints with the condition of a detection column temperature of 35℃,the flow rate of 0.4 mL·min^(-1),wave length at 235 nm and methanol-0.1%phosphoric acid as the mobile phase gradient elution.Results:The fingerprints of M.officinalis had the same peaks before and after stir-frying with salt-water,the oligosaccharides fingerprints had 15 common peaks,and the iridoids fingerprints had 7 common peaks.Through principal component analysis,oligosaccharide fingerprints identified a principal component factor,and the cumulative variance contribution rate reached 90.3%.The average comprehensive score had an obvious difference before and after processing.Through principal component analysis,iridoids fingerprints identified three principal components,and the cumulative variance contribution rate was 87.7%.The average comprehensive scores before and after processing were quite different.Conclusion:The oligosaccharide fingerprints and iridoids fingerprints in M.officinalis were established.The method has certain significance in quality evaluation of M.officinalis,and the differences of fingerprints before and after stir-frying with salt-water was compared to provide a reference for establishing the quality standard of M.officinalis after stir-frying with salt-water.