滇黄精炮制前后化学成分变化研究

Differences in chemical constituents of Polygonatum kingianum before and after processing

目的探究滇黄精Polygonatum kingianum传统炮制过程化学成分变化规律。方法按照九蒸九晒法进行滇黄精炮制,应用分光光度法和HPLC测定炮制过程中总多糖、总皂苷、总多酚、总黄酮和游离氨基酸的含量。应用UPLC-MS/MS的广泛靶向代谢组学技术检测原料和炮制后的代谢产物。结果随着炮制次数的增加,颜色逐渐加深,第3次蒸制后为深褐色,第4次至炮制结束缓慢转变为黑色。滇黄精原料具有麻味,第4蒸之后麻味消失,变为酸甜味。炮制过程中多糖和16种游离氨基酸含量降低,总皂苷、总黄酮和总多酚含量增加。广泛靶向代谢组学共检测到419个代谢物,氨基酸及其衍生物66个,脂质65个,酚酸类52个,黄酮类51个,有机酸42个,生物碱41个,核苷酸及其衍生物32个,甾体9个,木脂素和香豆素7个,异黄酮1个,萜类3个,其他类物质50个。结论系统阐述了滇黄精九蒸九晒炮制过程中化学成分的变化,九蒸九晒对滇黄精中的化学成分影响较大,随着炮制时间的增加,氨基酸及其衍生物和生物碱类化合物的相对丰度降低,有机酸和酚酸类相对丰度增加等。该研究可为炮制滇黄精有效成分的筛选与质量评价提供参考,同时差异性成分的发现为研究滇黄精生熟饮片中差异性物质的分析提供新思路,对滇黄精的扩大开发利用有重要意义。

Objective This experiment aimed to explore the change regular of chemical composition of Polygonatum kingianum during the traditional Chinese medicine processing.Methods According to the nine cycles of steaming and sun-drying methods,P.kingianum was processed.The contents of total polysaccharides,saponins,polyphenols,flavonoids,and free amino acids were determined by spectrophotometry and HPLC during the processing step.The widely targeted metabolomics technology based on UPLC-MS/MS was applied to detect the metabolites for raw and processed materials P.kingianum.Results As the increasing of processing cycles,the color gradually deepened,the color of P.kingianum turning dark brown after the third steaming and slowly turning black from the fourth to the end of processing.The raw material of P.kingianum had a hemp taste,however,it disappeared after the fourth steaming and became sour and sweet.During the processing of P.kingianum,the content of polysaccharides and 16 free amino acids decreased,while the content of total saponins,total flavonoids,and total polyphenols increased.Widely targeted metabolomics detected a total of 419 metabolites,including 66 amino acids and their derivatives,65 lipids,52 phenolic acids,51 flavonoids,42 organic acids,41 alkaloids,32 nucleotides and their derivatives,nine steroids,seven lignans and coumarins,one isoflavone,three terpenes,and 50 other substances.Conclusion This study systematically investigates the changes in chemical composition during the nine cycles of steaming and sun-drying processes of P.kingianum.Nine cycles of steaming and sun-drying have a significant impact on the chemical composition of P.kingianum.As processing time increases,the relative abundance of amino acids,their derivatives and alkaloids decreases,while the relative abundance of organic acids and phenolic acids increases.This study can serve as a reference for screening and evaluating the quality of effective ingredients in processed P.kingianum.The discovery of differential components also offers new insights for analyzing differential substances in raw and steamed P.kingianum decoction pieces.This is of significant importance for the expansion and utilization of P.kingianum.