基于指纹图谱、抗氧化谱效相关性及多成分含量的诃子炮制方法优选 点击下载
| 论文标题： | 基于指纹图谱、抗氧化谱效相关性及多成分含量的诃子炮制方法优选 |
| 英文标题： | |
| 中文摘要： | 目的 基于指纹图谱、抗氧化谱效相关性及多成分含量比较诃子生品及不同炮制品的异同，为寻找与经典古法相近的诃子现代炮制方法提供参考。方法分别以10批诃子生品及不同炮制品（单炒品、麸煨品、砂烫品、煻灰火煨品、炒炭品、酒蒸品）为检测样品，采用《中药色谱指纹图谱相似度评价系统（2012版）》建立不同样品的高效液相色谱（HPLC）指纹图谱，对色谱峰进行指认，并进行化学计量学分析；采用HPLC法测定8种指认成分的含量。采用1，1-二苯基-2-三硝基苯肼（DPPH）自由基清除法测定诃子生品及不同炮制品的抗氧化能力，并进行谱效关系分析。结果从诃子生品及不同炮制品的指纹图谱中共识别出20个共有峰，各样品的相似度均大于0.9；共指认出9个共有峰，分别为色谱峰2（诃子次酸）、3（没食子酸）、6（安石榴苷A）、8（安石榴苷B）、12（柯里拉京）、15（诃黎勒酸）、18（鞣花酸）、19（1，2，3，4，6-O-五没食子酰葡萄糖）、20（诃子酸）。与生品比较，诃子不同炮制品中上述8种成分的含量（安石榴苷A、B均记为安石榴苷）均发生了变化，其中诃子炒炭品、酒蒸品较其他炮制品含量变化更明显。化学计量学分析表明，诃子炒炭品和酒蒸品与其他炮制品指纹图谱区分明显，而诃子生品及其他炮制品指纹图谱信息存在部分重叠；挖掘出诃子生品及不同炮制品间存在4个主要差异成分（诃子酸、诃黎勒酸、没食子酸、鞣花酸），分析抗氧化活性谱效关系后得到4个主要药效成分（诃子酸、诃黎勒酸、没食子酸、柯里拉京）。诃子单炒品的抗氧化活性最强。结论单炒法是与诃子炮制经典古法煻灰火煨法相近且更为优良的现代炮制方法。 |
| 英文摘要： | OBJECTIVE To compare the similarities and differences between raw and different preparations of Terminalia chebula based on fingerprint， antioxidant spectrum-effect correlation and multi-component contents， and to provide a reference for searching for modern processing methods of T. chebula that are similar to classical ancient methods. METHODS Ten batches of raw and different preparations of T. chebula （single stir-fried products， bran-roasted products， sand-scorched products， ash-roasted products， stir-fried charcoal products， and wine-steamed products） were used as test samples. The high-performance liquid chromatography （HPLC） fingerprints of different samples were established by using the Similarity Evaluation System for Chromatographic Fingerprint of TCM （2012 edition）， the chromatographic peaks were identified， and chemometrics analysis was carried out. At the same time， HPLC method was used to determine the contents of 8 identified components. The antioxidant capacity of raw and different preparations of T. chebula was determined by DPPH free radical scavenging method， and the spectrum- effect relationship was analyzed. RESULTS A total of 20 common peaks were identified in the fingerprints of the raw and different preparations of T. chebula， and the similarity of each sample was ＞0.9. Nine common peaks were identified from the raw and different preparations of T. chebula， including chromatographic peak 2 （chebulic acid）， 3 （gallic acid）， 6 （punicalagin A）， 8 （punicalagin B）， 12 （corilagin）， 15 （chebulagic acid）， 18 （ellagic acid）， 19 （1，2，3，4，6-O-pentagalloyl glucose）， 20 （chebulinic acid）， etc. Compared with crude drug， the contents of the above 8 components （punicalagin A and B are recorded as punicalagin） in different preparations of T. chebula were changed， and the changes of the contents of the stir-fried charcoal and wine-steamed products were more obvious than those of other processed products. Chemometric analysis showed that the fingerprints of stir-fried charcoal and wine-steamed products of T. chebula were obviously distinguished from other processed products， and the fingerprint information of raw products and other processed products of T. chebula was partially overlapped. Four main differential components （chebulinic acid， chebulagic acid， gallic acid， ellagic acid） were obtained between raw and processed products of T. chebula； and four main effective components （chebulinic acid， chebulagic acid， gallic acid， corilagin） were obtained by analyzing the spectrum-effect relationship of antioxidant activity. The single stir-fried product of T. chebula showed the strongest antioxidant activity. CONCLUSIONS The single stir-frying method is a modern processing method of T. chebula which is similar to the classical ancient method and is more excellent. |
| 期刊： | 2023年第34卷第19期 |
| 作者： | 杨武杰；郝季；鞠成国；张强；安悦言；王巍 |
| 英文作者： | YANG Wujie，HAO Ji，JU Chengguo，ZHANG Qiang，AN Yueyan，WANG Wei |
| 关键字： | 诃子；炮制方法；指纹图谱；化学计量学；谱效关系；抗氧化活性 |
| KEYWORDS： | Terminalia chebula； processing method； fingerprint； chemometric； spectrum-effect relationship； antioxidant |
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