回流和渗漉提取法制备大黄提取物的化学轮廓差异比较研究

Comparative Study on the Chemical Contour Difference of Rhubarb Extracts Which Prepared by Backflow and Percolation Methods

目的:比较中国药典2015年版中回流和渗漉提取法制备的大黄提取物的化学轮廓差异,筛选出导致差异的特征性化学成分。方法:经HPLC分析获得回流和渗漉提取法制备的大黄提取物样品的色谱图数据集;采用主成分分析(PCA)、偏最小二乘法-判别分析(PLS-DA)、聚类分析(HCA)等多变量统计分析方法比较回流和渗漉提取法制备的大黄提取物的化学轮廓差异及筛选出导致差异的特征性化学成分。结果:回流法和渗漉法制备的大黄提取物化学轮廓明显不同,导致差异的主要特征性化学成分为芦荟大黄素、大黄酸、大黄素、大黄酚和大黄素甲醚。结论:从化学轮廓角度,回流和渗漉提取方法制备的大黄提取物具有显著差异。

Objective:To compare the different metabolic profiling of the rhubarb extracts which prepared by backflow and percolation in Chinese Pharmacopoeia(2015 edition),and to select the characteristic chemical components that lead to the difference.Methods:The chromatogram data seted of two rhubarb extracts were obtained by HPLC analysis.The metabolic profiling differences of the rhubarb extracts in different extraction and hydrolysis methods were compared by principal component analysis,partial least square-discriminant analysis and hierarchical cluster analysis,then the characteristic constituents were screened out.Results:The metabolic profilings between two rhubarb extracts were apparently different,and the data showed five constituents among them mainly made the quality difference,including aloe-emodin,rhein,emodin,chrysophanol and rheochrysidin.Conclusion:The metabolic profiling of the rhubarb extracts which prepared by backflow and percolation has significant differences.