基于HPLC指纹图谱结合多元统计分析不同炮制方式对九制女贞子化学成分的影响

Effects of Different Processing Methods on Chemical Constituents of Nine Processed Ligustri Lucidi Fructus by HPLC Fingerprint and Multivariate Statistical Analysis

目的:探究并比较女贞子在九蒸九晒和九蒸九烘不同干燥工艺过程中的外观性状、浸出物和化学成分的变化。方法:按照《中国药典》方法对女贞子生品及炮制品进行醇溶性浸出物测定,采用高效液相色谱法(HPLC)对其化学成分进行分析比较,并运用聚类分析法(HCA)进行模式识别研究。结果:女贞子在两种干燥方式的炮制过程中醇溶性浸出物均呈现先降低后增加的趋势;建立了生品、炮制品的指纹图谱,共标定26个共有峰,指认8个成分,新增加a、b、c3个成分;HCA分析可将九蒸九晒和九蒸九烘炮制品归为一类。结论:本研究建立的指纹图谱法能清晰地掌握女贞子九制过程中化学成分的动态变化,结合浸出物和HCA结果分析,表明九蒸九晒和九蒸九烘炮制工艺无显著差异,可考虑用九蒸九烘的现代工艺代替传统的九蒸九晒工艺。

Objective:To explore and compare the appearance traits,extracts and chemical constituents of the nine processed Ligustri Lucidi Fructus between two different drying processes.Methods:The alcohol soluble extracts of raw and processed products from two different drying processes were determined according to the pharmacopoeia method.The compounds of raw and processed products were analyzed and compared by high performance liquid chromatography(HPLC),and the pattern recognition of raw and processed products were studied by hierarchical cluster analysis(HCA).Results:The alcohol soluble extracts decreased first and then increased during the process of both two drying methods.The fingerprints for raw and processed Ligustri Lucidi Fructus were established.A total of 26 common peaks were calibrated,8 of them were identified,and three new chemical components were found.The sun-drying and oven-drying products were classified into one category by HCA.Conclusion:The fingerprint method established in this study can clearly display the chemical composition changes of Ligustri Lucidi Fructus along the nine-preparation processes.Combined with the results of extractanalysis and HCA,there is no significant difference between the sun-drying and oven-drying processes.It is considerable to replace the traditional nine sun-drying process with the modern oven-drying process.