酸枣仁药材炒制前后5种活性成分含量及指纹图谱变化研究

Study on Changes of Five Active Ingredients Content and Fingerprint Before and After Stir-Frying of Sour Jujube Kernel Medicinal Materials

目的检测酸枣仁药材炒制前后5种活性成分含量及指纹图谱的变化情况,研究探索炒制过程对酸枣仁药材化学成分的影响。方法利用高效液相色谱(HPLC-DAD)检测酸枣仁中5种活性成分(包括斯皮诺素、6″-阿魏酰斯皮诺素、酸枣仁皂苷A、酸枣仁皂苷B和白桦脂酸)的含量,并进行指纹图谱检测,分析比对炒制前后及不同炒制条件对酸枣仁化学成分的影响。结果通过比较,炒制能够增加酸枣仁中5种活性成分的含量,指纹图谱也发生明显变化。结论炒制过程增加了酸枣仁中具有安神活性成分的含量,提高了药典规定活性成分的含量,证实“生效熟增”确有道理,而其它未知成分的明显减少则有待进一步深入研究,以判断是否存在“生熟异治”现象。

OBJECTIVE To detect the changes of five active ingredients'content and fingerprint before and after stir-frying,and to investigate the effect of the stir-frying process on the chemical composition of medicinal materials of sour jujube kernels.METHODS HPLC-DAD was used to determine the contents of five components(including spinosin,6‴-feruloylspinosin,jujube saponin A,jujube kernel saponin B and betulinic acid)in sour jujube kernel,and fingerprint detection was carried out to analyze and compare the effects of before and after frying and different frying conditions on the chemical composition of jujube kernel.RESULTS By comparison,stir-frying could increase the content of five active ingredients in jujube kernels,and the fingerprint also changed significantly.CONCLUSION The stir-frying process increased the content of sedative active ingredients in jujube kernels,increased the content of active ingredients specified in the pharmacopoeia,and confirmed that the“effective ripening increase”is indeed justified,while the obvious reduction of other unknown ingredients need further in-depth study to determine whether there is a phenomenon of“raw and processed medicinals have different action”.