何首乌炮制后化学成分定性定量分析

A qualitative and quantitative analysis of the chemical constituents of polygonum multiflorum after processing

目的:探究何首乌炮制后化学成分定性定量分析。方法:采用超高效液相色谱仪对何首乌进行化学成分定性定量分析,观察何首乌饮片经九蒸九晒法炮制前后化学变化规律。结果:熟何首乌样品中没食子酸的含量高于生何首乌样品,不同蒸晒次数熟何首乌样品中没食子酸含量无显著差异。随着蒸晒次数的增多,二苯乙烯苷、大黄素含量逐渐降低,熟何首乌样品7二苯乙烯苷、大黄素含量最低,生何首乌样品及黑豆样品样品中二苯乙烯苷、大黄素含量高于熟何首乌样品。大黄素甲醚含量随着蒸晒次数的增多而逐渐升高,黑豆样品中大黄素甲醚含量高于何首乌样品。生何首乌样品中反式/顺式-二苯乙烯苷比值为6.54,在熟何首乌样品3和7中反式/顺式-二苯乙烯苷比值降低,分别为2.75、2.29,其中在熟何首乌样品7中反式/顺式-二苯乙烯苷比值最低,黑豆汁炖制反式/顺式-二苯乙烯苷比值低于生何首乌样品。结论:超高效液相色谱仪对何首乌化学成分进行分析显示何首乌炮制过程中化学成分变化与蒸晒次数存在相关性及量效关系,不同炮制工艺对何首乌主要化学成分的影响差异显著。

Objective:To explore the qualitative and quantitative analysis of the chemical components of polygonum multiflorum after processing.Methods:The chemical constituents of polygonum multiflorum were analyzed qualitatively and quantitatively by ultra high performance liquid chromatography.The chemical changes before and after processing the decoction pieces of polygonum multiflorum were observed.Results:The content of gallic acid in the cooked polygonum multiflorum samples was higher than that in the raw polygonum multiflorum samples.There was no significant difference in the gallic acid content of the cooked polygonum multiflorum samples with different steaming times.With the increase of steaming times,the content of stilbene glycoside and emodin gradually decreases.In sample 7 of cooked polygonum multiflorum,the content of stilbene glycoside and emodin was the lowest.The contents of stilbene glycosides and emodin in the raw samples of polygonum multiflorum and the samples of black soybeans were higher than those in the samples of cooked polygonum multiflorum.The content of emodin methyl ether gradually increases with the increase of steaming times.The content of emodin methyl ether in black soybean samples is higher than that in polygonum multiflorum samples.The ratio of trans/cis-stilbene glycosides in raw polygonum multiflorum samples was 6.54.In samples 3 and 7,the ratio of trans/cisstilbene glycosides in cooked polygonum multiflorum samples was 2.75 and 2.29,respectively.Among them,the ratio of trans/cisstilbene glycosides was the lowest in the cooked polygonum multiflorum sample 7.In the black soybean juice stew,the ratio of trans/cis-stilbene glycosides was lower than that in the raw polygonum multiflorum samples.Conclusion:After UHPLC and nine steaming and nine drying methods,the analysis of the chemical components of polygonum multiflorum showed that there was a correlation and dose-effect relationship between the changes of chemical components during the processing of polygonum multiflorum and the number of steaming and drying.The effects of different processing techniques on the main chemical components of polygonum multiflorum are significantly different.