三棱醋炙前后水煎液化学成分和抗凝血效应物质的对比研究

Comparative study of chemical composition and anticoagulant effect substances in water extract of Sparganii Rhizoma between before and after stir-baking with vinegar

目的:探讨三棱醋炙前后水煎液化学成分、抗凝血效应物质的变化规律。方法:利用高效液相色谱(HPLC)建立三棱醋炙前后水煎液指纹图谱及定量分析方法,采用正交偏最小二乘法-判别分析(OPLS-DA)比较三棱醋炙前后的成分差异,以活化部分凝血活酶时间(APTT)为指标测试三棱醋炙前后的体外抗凝血活性,通过灰色关联度和偏最小二乘回归进行谱效关系分析,探讨三棱醋炙前后的抗凝血效应物质。结果:建立了三棱生、醋品水煎液HPLC指纹图谱,均匹配17个共有峰,鉴定13个共有峰;三棱醋炙后水煎液中5-羟甲基糠醛和没食子酸的含量显著增加;三棱中APTT体外活性物质包括没食子酸、己二烯二酸、原儿茶酸、丁香酸、对香豆酸、2,6-二甲氧基苯甲醛。结论:5-羟甲基糠醛、没食子酸可以作为三棱醋炙前后水煎液的差异标志物,三棱中多种酚酸及醛类共同发挥抗凝血作用。

Objective:To explore variety rule of chemical composition and effector substances in water extract of Sparganii Rhizoma before and after stir-baking with vinegar.Methods:The fingerprint and quantitative analysis were established by HPLC.To analyze the differences before and after stir-baking with vinegar,using by orthogonal partial least squaresdiscriminant analysis(OPLS-DA).The anticoagulant activity of Sparganni Rhizoma was test by APTT in vitro.The anticoagulant substances were explored by spectrum effect relationship through gray correlation analysis and partial least squares analysis.Results:HPLC fingerprints of raw and vinegar Sparganni Rhizoma were established,17 common peaks were matched and 13 common peaks were identified.The content of 5-hydroxymethyl furfural and gallic acid increased significantly after processing;spectrum effect relationship showed APTT active ingredients mainly include gallic acid,adioic acid,procatechic acid,syrilac acid,p-coumaric acid,2,6-dimethoxybenzaldehyde.Conclusion:5-hydroxymethyl and gallic acid can be used as the difference marker between raw and vinegar Sparganii Rhizoma.The various phenolic acids and aldehydes in the Spargani Rhizoma play the anticoagulanteffecttogether.