姜炭炮制前后饮片差异质量标志物研究

Quality markers of Zingiberis Rhizoma Carbonisata before and after processing

在课题组前期研究成果及文献总结基础上,以姜炭饮片为研究对象,进行了化学物质组辨识、效应机制、药效学及药动学研究,以期确定姜炭炮制前后差异质量标志物(Q-marker)。课题组前期物质基础研究明确了姜炭炮制前后差异成分;药效学研究确定了姜炭温经止血作用;效应机制研究明确了姜炭温经止血作用的潜在靶点与通路及其内源性生物标志物;药动学研究明确了姜炭炮制前后入血成分在体内的动力学过程;并采用HPLC-DAD-ESIMS建立质量标志物的含量测定方法。综合研究结果,文章最终确定以姜酮、6-姜烯酚、二乙酰基-6-姜酚作为姜炭饮片质量标志物,以6-姜酚、8-姜酚、10-姜酚作为干姜饮片的质量标志物,旨在为姜炭炮制前后饮片质量标准的建立提供参考。

Based on the previous research results of our group and literature research, the chemical components, mechanisms, pharmacodynamics, and pharmacokinetics of Zingiberis Rhizoma Carbonisata were summarized to determine the quality markers(Q-markers) of Zingiberis Rhizoma Carbonisata and Zingiberis Rhizoma. Our research group has clarified the differential components of Zingiberis Rhizoma Carbonisata and Zingiberis Rhizoma, the meridian-warming hemostatic effect of Zingiberis Rhizoma Carbonisata, the related targets and pathways of the effect, the endogenous biomarkers of Zingiberis Rhizoma Carbonisata, and the hemodynamic processes of Zingiberis Rhizoma Carbonisata and Zingiberis Rhizoma. Moreover, based on high-performance liquid chromatography-diode array detector-electrospray ionization mass spectrometry(HPLC-DAD-ESIMS), a method for determining the content of Q-mar-kers was established. In conclusion, the study finally determined that gingerone, 6-shogaol, and diacetyl-6-gingerol were the Q-mar-kers of Zingiberis Rhizoma Carbonisata decoction pieces, and 6-gingerol, 8-gingerol, and 10-gingerol were Q-markers of Zingiberis Rhizoma decoction pieces. The result is expected to provide a reference for the establishment of quality standards for Zingiberis Rhizoma Carbonisata decoction pieces and Zingiberis Rhizoma decoction pieces.