甘草炮制品主要化学成分的比较及质量传递规律研究
投稿时间:2023-10-07     点此下载全文
引用本文:曾文莉,李鹏跃,代云桃,秦雪梅.甘草炮制品主要化学成分的比较及质量传递规律研究[J].中国现代中药,2024,26(4):711-719
DOI:10.13313/j.issn.1673-4890.20231007004
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作者中文名作者英文名单位中文名单位英文名E-Mail
曾文莉 ZENG Wen-li 山西大学 中医药现代研究中心,山西 太原 030006
中国中医科学院 中药研究所,北京 100700
Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China
China Academy of Chinese Medical Sciences, Beijing 100700, China
 
李鹏跃 LI Peng-yue 中国中医科学院 中药研究所,北京 100700 China Academy of Chinese Medical Sciences, Beijing 100700, China  
代云桃* DAI Yun-tao 山西大学 中医药现代研究中心,山西 太原 030006
中国中医科学院 中药研究所,北京 100700
Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China
China Academy of Chinese Medical Sciences, Beijing 100700, China
 
秦雪梅* QIN Xue-mei 山西大学 中医药现代研究中心,山西 太原 030006 Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China  
基金项目:国家自然科学基金项目(81803734)
中文摘要:目的 比较生甘草、炒甘草及蜜炙甘草主要化学成分,研究其质量传递规律,为甘草炮制品的质量控制提供参考依据。方法 参照《中华人民共和国药典》2020年版(一部)甘草饮片项下含量测定方法测定生甘草、炒甘草及蜜炙甘草中指标成分,计算其转移率;建立同时适用于生甘草、炒甘草及蜜炙甘草的高效液相色谱法(HPLC)指纹图谱,采用“中药色谱指纹图谱相似度评价系统”(2012版)进行相似度分析,标定共有峰并进行成分指认;结合多元统计分析进行不同炮制品的差异性分析,找出主要差异性成分。结果 生甘草、炒甘草及蜜炙甘草中甘草苷的质量分数依次为0.63%~2.75%、1.30%~4.87%、0.56%~2.36%,转移率为136.8%~226.3%(生甘草到炒甘草)、76.0%~96.2%(生甘草到蜜炙甘草);甘草酸的质量分数依次为2.07%~6.07%、3.70%~10.25%、1.71%~5.23%,转移率为157.1%~188.5%(生甘草到炒甘草)、78.0%~99.6%(生甘草到蜜炙甘草),上述转移率均位于均值的±30%。甘草炮制品的HPLC指纹图谱相似度高(0.958~0.996),标定共有峰15个,指认共有峰10个,分别为D-xylonic acid、芹糖甘草苷、甘草苷、6″-O-乙酰甘草苷、芹糖异甘草苷、芒柄花苷、异甘草苷、新异甘草苷、甘草素、甘草酸。主成分分析显示生甘草、炒甘草、蜜炙甘草整体化学模式存在差异,主要差异成分有6个,包括甘草苷和甘草酸等。结论 不同甘草炮制品的化学指纹图谱相似度高,无法显示炮制引起的三者的差异性;但三者整体化学模式具有差异,主要体现在单个化学成分的含量变化,尤其是甘草苷和甘草酸,该结果为不同甘草炮制品的质量标准建立及其相关复方制剂的整体和全程质量控制提供了参考。
中文关键词:甘草  炒甘草  蜜炙甘草  指纹图谱  质量传递
 
Comparison of Main Chemical Constituents and Mass Transfer Patterns of Licorice Processed Products
Abstract:Objective To compare the main chemical constituents of raw licorice, fried licorice and honey-licorice, and study their mass transfer law, aiming at providing a reference for the quality control of licorice processed products.Methods The index components in raw licorice, fried licorice and honey-licorice were determined according to the content determination method in the Section of Licorice Decoction Pieces in Chinese Pharmacopoeia (2020 Edition) (Ⅰ), and their transfer rates were calculated. The high performance liquid chromatography (HPLC) fingerprints of raw licorice, fried licorice and honey-licorice were established, and the similarity analysis was performed using the "Similarity Evaluation System for Chromatographic Fingerprints of Traditional Chinese Medicine" (2012 Edition) to calibrate the common peaks and identify components; a differential analysis of the different processed products was performed by multivariate statistical analysis to find out the main differential components.Results The mass fractions of liquiritin in raw licorice, fried licorice and honey-licorice were 0.63%-2.75%, 1.30%-4.87%, and 0.56%-2.36%, respectively. The transfer rates of liquiritin were 136.8%-226.3% (raw licorice to fried licorice) and 76.0%-96.2% (raw licorice to honey-licorice). The mass fractions of glycyrrhizic acid were 2.07%-6.07%, 3.70%-10.25% and 1.71%-5.23%, respectively. The transfer rates of glycyrrhizic acid were 157.1%-188.5% (raw licorice to fried licorice) and 78.0%-99.6% (raw licorice to honey-licorice). The aforementioned transfer rates were within ±30% of the mean. The HPLC fingerprint similarity of licorice processed products was high (0.958-0.996), and 15 common peaks were calibrated. The 10 common peaks were identified as D-xylonic acid, liquiritin apioside, liquiritin, 6″-O-acetylliquiritin, isoliquiritin apioside, ononin, isoliquiritin, neoisoliquiritin, liquiritigenin, glycyrrhizic acid. Principal component analysis showed that the chemical patterns of raw licorice, fried licorice and honey-licorice were different, and there were 6 main differential components, 2 of them were liquiritin and glycyrrhizic acid.Conclusion The similarity of chemical fingerprints of different licorice processed products is high, which can not show the difference of the three caused by processing. However, the overall chemical patterns of the three are different, mainly reflected in the content changes of individual chemical components, especially liquiritin and glycyrrhizic acid. The results provide a reference for the establishment of quality standards for different licorice processed products and the overall and whole-process quality control of related compound preparations.
keywords:licorice  fried licorice  honey-licorice  fingerprint  mass transfer
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