丹参酒炙前后HPLC指纹图谱色谱峰归属比较

Identification and Comparison of Chromatographic Peak of Raw and Wine Processed Products of Radix Salvia Miltiorrhiza by HPLC Fingerprint

目的:对丹参酒炙前后HPLC指纹图谱色谱峰进行成分归属比较,探讨丹参酒炙前后化学成分的变化规律。方法:采用HPLC法,以甲醇—0. 1%甲酸水溶液为流动相,梯度洗脱,比较丹参酒炙前后280 nm波长下指纹图谱变化,以已知对照品为参照,对各色谱峰进行归属比较。结果:在HPLC指纹图谱中,生品检出26个色谱峰,归属12个色谱峰,包括6个酚酸类成分,6个丹参酮类成分。酒炙丹参检出33个色谱峰,归属14个色谱峰,包括5-羟甲基糠醛,8个酚酸类成分,5个丹参酮类成分。结论:丹参酒炙后化学成分的种类及含量发生了量变和质变,具有一定规律性。进一步探寻这些变化规律与药效增强的相关性,有助于研究丹参酒炙增效的药效物质基础和揭示其酒炙增效的炮制原理。

Objective:To identify and compare the constitutes in raw and wine processed products of Radix Salvia miltiorrhiza by HPLC fingerprint in order to study the changes of chemical constitutes before and after processing.Methods:HPLC analysis was carried out with the mobile phase of methanol and 0.1%aqueous formic acid in a gradient elution mode.The number of HPLC fingerprint chromatographic peaks and peak area changes in raw and wine processed products under 280 nm were compared.The obtained fingerprint chromatographic peaks were confirmed according to the standard references.Results:Twenty-six chromatographic peaks were detected from Radix Salvia miltiorrhiza,of which 12 chromatographic peaks were confirmed,including six phenolic acids and six tanshinones ingredients.Thirty-three chromatographic peaks were detected from wine processed product,of which 14 chromatographic peaks were confirmed,including 5-hydroxymethyl furfural,eight phenolic acids and five tanshinones ingredients.Conclusion:The chemical composition and content of Salvia miltiorrhiza have undergone quantitative change and qualitative change,which have some regularity.Further exploring the correlation between these changes and the enhancement of efficacy may be helpful for the study of the effective material basis of Salvia miltiorrhiza after wine processing and the principle of the preparation of the wine to increase the efficiency of the wine was revealed.