基于液相色谱质谱联用技术的含不同品种甘草的海藻玉壶汤化学成分分析

Chemical composition analysis of Haizao Yuhu Decoction containing different glycyrrhiza varieties based on liquid chromatography-mass spectrometry

目的:探究含不同品种甘草的海藻玉壶汤中所含化学成分的差异。方法:采用液相色谱质谱联用(LC-MS)法检测含3个不同品种甘草(乌拉尔甘草、胀果甘草、光果甘草)的海藻玉壶汤中化学成分的差异。结果:3组海藻玉壶汤均鉴定出40个相同的化合物。3组在鉴定出的化学成分上仅显示出细微差别,乌拉尔组还鉴定出甘草香豆素,胀果组还鉴定出甘草查尔酮A,含量均较低。相对含量较高的主要化学成分包括甘草苷、甘草皂苷G2、甘草酸、柚皮苷、橙皮苷、连翘苷、连翘酯苷A。结论:含不同品种甘草的海藻玉壶汤鉴定出的相对含量较高的主要化学成分未显示出成分差别,但可能在含量上存在一定差异。

Objective:To investigate whether the difference of chemical composition in Haizao Yuhu Decoction(HYD)containing different glycyrrhiza varieties.Methods:The difference of chemical composition in HYD containing three different glycyrrhiza(Glycyrrhiza uralensis Fisch.,Glycyrrhiza inflata Bat.and Glycyrrhiza glabra L.)were detected by liquid chromatography mass spectrometry(LC-MS).Results:The same 40 compounds were identified in the three types of HYD,and only slight differences were found in the chemical components of the three types of HYD.The compound glycycoumarin was identified in the HYD containing Glycyrrhiza uralensis,and licochalcone A was identified in the HYD containing Glycyrrhiza inflata,both were low in content.The main chemical components with high relative content included liquiritin,liquirisaponin G2,glycyrrhizic acid,naringin,hesperidin,forsythin and forsythiadin A.Conclusion:The main chemical components with high content of HYD with different varieties of glycyrrhiza does not show the difference in composition,but there may be some differences in content.