急支糖浆多糖的成分分析及质量评价

Composition analysis and quality evaluation of polysaccharides from Jizhi Syrup

目的研究急支糖浆多糖组分的化学成分组成、重均相对分子质量以及单糖组成,并比较不同批次急支糖浆多糖组分,为其质量控制提供依据。方法采用比色法、高效凝胶色谱法(high performance gel permeation chromatography,HPGPC)和高效阴离子交换色谱法(high performance anion exchange chromatography,HPAEC)测定急支糖浆多糖的基本化学组成、重均相对分子质量及分散系数、单糖组成。结果15批急支糖浆多糖的中性多糖、糖醛酸和蛋白质的平均质量分数分别为47.60%、33.38%、9.30%;重均相对分子质量及分散系数分别为11757~26367和1.89~2.65。15批急支糖浆多糖中均含有岩藻糖、鼠李糖、阿拉伯糖、半乳糖、葡萄糖、甘露糖、木糖、半乳糖醛酸及葡萄糖醛酸,平均质量分数分别为1.94、20.13、115.54、99.25、117.45、13.62、6.03、215.23、9.61μg/mg,物质的量比结果为1.5∶14.4∶100.0∶71.6∶84.7∶9.8∶5.2∶144.1∶6.4。将急支糖浆与川贝枇杷糖浆、杏苏止咳糖浆、小儿热速清糖浆和小儿肺热咳喘口服液进行比较,结果发现单糖组成物质的量比结合HPAEC指纹图谱可用于急支糖浆多糖的质量控制。结论15批急支糖浆多糖的化学组成、重均相对分子质量及单糖组成具有较高的一致性,HPAEC指纹图谱具有特异性,可用作急支糖浆多糖的质控指标。

Objective To study the chemical composition,weight-average molecular weight and monosaccharide composition of Jizhi Syrup(急支糖浆)polysaccharides,and compare the polysaccharides components of different batches,so as to provide a basis for its quality control.Methods Colorimetric method,high performance gel permeation chromatography(HPGPC)and high performance anion exchange chromatography(HPAEC)were used to determine the chemical composition,the weight-average molecular weight and polydispersity index,and the monosaccharide composition of polysaccharides in Jizhi Syrup,respectively.Results The average contents of neutral polysaccharide,uronic acid and protein in 15 batches of Jizhi Syrup polysaccharides were 47.60%,33.38%,9.30%,respectively.The weight-average molecular weight and polydispersity index of 15 batches polysaccharides from Jizhi Syrup ranged from 11757—26367 and 1.89—2.65,respectively.The results of monosaccharide composition showed that fucose,rhamnose,arabinose,galactose,glucose,mannose,xylose,galacturonic acid and glucuronic acid were all contained in 15 batches polysaccharides from Jizhi Syrup,and average mass concentrations of them were 1.94,20.13,115.54,99.25,117.45,13.62,6.03,215.23,9.61μg/mg,and the molar ratio of them was 1.5∶14.4∶100.0∶71.6∶84.7∶9.8∶5.2∶144.1∶6.4.Comparing Jizhi Syrup with Chuanbeipipa Syrup(川贝枇杷糖浆),Xingsu Zhike Syrup(杏苏止咳糖浆),Xiaoer Feire Kechuan Oral Liquid(小儿肺热咳喘口服液)and Xiaoer Resuqing Syrup(小儿热速清糖浆),it was found that the HPAEC fingerprint combined with the molar ratio of monosaccharide composition could be used for the quality control of polysaccharides from Jizhi Syrup.Conclusion The chemical composition,weight-average molecular weight and monosaccharide composition of 15 batches polysaccharides have high consistency,and the HPAEC fingerprints are specific,which can be used as the quality control index of the polysaccharides from Jizhi Syrup.