炆何首乌饮片中蒽醌糖苷类成分变化与减毒效应

Changes of Anthraquinone Glycosides and Detoxificatio Effect in Decoction Pieces of Stewed Polygoni Multiflori Radix

目的 揭示炆法炮制特点,并从蒽醌糖苷类成分的变化探讨炆何首乌饮片的减毒效果。方法 采用HPLC进行何首乌药材、炆何首乌饮片、制何首乌饮片的指纹图谱及含量测定研究,并通过SPSS19.0软件对含量测定结果进行聚类分析;同时采用LC-MS分析何首乌炆制前后化学成分的变化情况。结果 首次发现何首乌经过炆制会出现大黄素-8-O-β-D-葡萄糖苷、决明酮-8-O-β-D-葡萄糖苷、大黄素-8-O-丙二酰-吡喃葡萄糖苷、大黄素甲醚-8-O-β-D-葡萄糖苷4个蒽醌糖苷类成分的显著性消失。结合制何首乌实验数据,推测由于制何首乌炮制时间较短,结合蒽醌只是部分水解成游离蒽醌,但炆制时间过长,使得蒽醌糖苷类成分糖苷键断裂,因此结合蒽醌与总蒽醌的比值从89.4%减少到51.9%,存在化学成分显著性变化。结论 何首乌经炆制,使得结合蒽醌水解为游离蒽醌,从而使毒性更低。

OBJECTIVE To reveal the processing characteristics of stewing method and to discuss the detoxification effect of decoction pieces of stewed Polygoni Multiflori Radix from the changes in anthraquinone glycosides.METHODS HPLC was used to study the fingerprint and content determination of Polygoni Multiflori Radix,stewed Polygoni Multiflori Radix slices,and Polygoni Multiflori Radix Praeparata slices,and SPSS 19.0 software was used to analyze the content determination results.At the same time,the LC-MS was used to analyze the changes of chemical composition of Polygoni Multiflori Radix before and after stewing.RESULTS It was found for the first time that four anthraquinone glycosides,emodin-8-O-β-Dglucoside,casino-8-O-β-D-glucoside,emodin-8-O-malonyl-glucopyranoside and physcion-8-O-β-D-glucoside,disappeared significantly after stewing Polygoni Multiflori Radix.Combined with the experimental data of Polygoni Multiflori Radix Praeparata,it was speculated that due to the short processing time of Polygoni Multiflori Radix Praeparata,combined anthraquinones was only partially hydrolyzed into free anthraquinones,but the long time of stewing breaks the glycosidic bond of anthraquinone glycosides,so the ratio of combined anthraquinones to total anthraquinones decreased from 89.4% to 51.9%,indicating a significant change in chemical composition.CONCLUSION The stewing of Polygoni Multiflori Radix results in the hydrolysis of bound anthraquinone to free anthraquinone,resulting in lower toxicity.