不同产地及种植年限巴戟天中6种寡糖类成分的定量分析

Content analysis of 6 Morinda officinalis How oligosaccharides from different habitats and planting years

目的建立巴戟天Morinda officinalis 6种寡糖类成分的含量测定方法,考察23批不同产地及种植年限的药材中寡糖类成分含量差异。方法采用HPLC法进行含量分析,色谱柱为ZORBAX NH2柱(250 mm×4.6 mm,5μm);以0.1%醋酸水(A)-乙腈(B)为流动相,梯度洗脱:0~35 min,70%~67%A;体积流量1.0 mL/min,柱温28℃;以蒸发光散射检测器(ELSD)检测,检测条件:漂移管温度80℃,雾化管温度40℃,氮气体积流量1.60 mL/min。结果不同产地及种植年限的巴戟天中蔗糖、蔗果三糖、耐斯糖、蔗果五糖含量以广东产地含量最高,蔗果六糖和蔗果七糖以福建含量最高,而总含量以3年生广东高要含量最高,为(394.68±19.14)mg/g,其次是6年生福建南靖为(342.31±43.88)mg/g,且寡糖含量具有随种植时间的增加而降低的趋势。结论不同产地及种植年限的巴戟天药材寡糖含量差异较大,可为巴戟天巴戟天药材的质量控制提供参考依据。

Objective To establish a method for determining the content of six oligosaccharides, and investigate the difference of the content of 23 batches of Morinda officinalis How samples from different habitats and planting years. Methods The content of oligosaccharides was analyzed by HPLC. HPLC column was ZORBAX NH2(250 mm×4.6 mm, 5 μm). The mobile phase was 0.1% acetic acid water(A)-acetonitrile(B), and gradient elution with the flow rate of 1.0 mL/min. The column temperature was 28 ℃. Detector was ELSD and the temperature of drift tube was 80 ℃ and nebulizer was 40 ℃. The flow rate of N2 was 1.6 SLM. To investigate the differences in the content of M. officinalis oligosaccharides from different origins and years of cultivation. Results The samples from Guangdong Province had the largest amounts of sucrose, 1-kestose, Nystose and 1 F-fructofuranosylnystose. The content of 1,1,1,1-Kestohexose and fructoheptasaccharide was the highest from Fujian Province. Among them, the total oligosaccharide content of 3-year-old Gaoyao was the highest at(394.68±19.14) mg/g. Secondly, the content of 6-year-old Nanjing was(342.31±43.88) mg/g. And the oligosaccharide content had a tendency to decrease with the increase of planting time. Conclusion There were large differences in the content of Morinda officinalis oligosaccharides from different habitats and years of cultivation. This research may provide reference for the the quality control of Morinda officinalis How.