茵陈标准汤剂与其饮片中的化学成分比较 点击下载
| 论文标题： | 茵陈标准汤剂与其饮片中的化学成分比较 |
| 英文标题： | |
| 中文摘要： | 目的 比较茵陈标准汤剂及其饮片中的化学成分，为阐明其药效物质奠定基础。方法制备茵陈标准汤剂和饮片供试品溶液，采用超快速液相色谱-四极杆-飞行时间串联质谱（UFLC-Q-TOF-MS/MS）技术在负离子模式下进行检测，利用PeakView1.6质谱分析软件提取各样品总离子流图，通过与对照品、文献数据、化合物在线检索数据库PubChem等比对，鉴定茵陈标准汤剂及其饮片中的化学成分，并进行差异成分分析。结果在茵陈标准汤剂及其饮片中共鉴定出化学成分125个，包括有机酸类成分50个、黄酮类成分39个、香豆素类成分3个、氨基酸类成分2个、木脂素类成分5个、其他类成分26个。茵陈标准汤剂中的3-甲氧基-咖啡酸-4-O-葡萄糖苷、对羟基苯甲酸、咖啡酸4-O-葡萄糖苷、spiraeoside、phenylβ-D-glucoside未在其饮片中检测到，而饮片中的6′-6′绿原酸二聚体、槲皮素-5-葡萄糖苷、apigenin7-methylether5（-6″-malonylglucoside）、槲皮素-3-O-阿拉伯糖苷、6″-caffeoylhy‐perin、6-O-caffeoyl-D-glucoside未在标准汤剂中检测到。结论茵陈饮片中的大部分成分传递到了标准汤剂中，但有少数成分在煎煮过程中全部或部分发生了化学反应，在标准汤剂中转化成了其他成分或形成了新成分。 |
| 英文摘要： | OBJECTIVE To compare the chemical components contained in Artemisiae Scopariae Herba （ASH） standard decoction and its decoction pieces， and provide foundation of their pharmacological substances. METHODS ASH standard decoction and its decoction pieces were prepared； UFLC-Q-TOF-MS/MS method was used for the detection in the negative ion mode， and the total ion chromatogram was extracted by the PeakView 1.6 software. By comparing with reference substances， literature data， and online search of compound database such as PubChem， the chemical components contained in ASH standard decoction and its decoction pieces were identified and analyzed for the differences. RESULTS A total of 125 chemical components were identified in ASH standard decoction and its decoction pieces， including 50 organic acids， 39 flavonoids， 3 coumarins， 2 amino acids， 5 lignans， and 26 others. 3-methoxy-caffeic acid-4-O- β -D-glucoside， p-hydroxybenzoic acid， caffeic acid 4-O- glucoside， spiraeoside， and phenyl β-D-glucoside in ASH standard decoction were not detected in its decoction pieces， while 6′-6′ chlorogenic acid dimer， quercetin-5-glucoside， apigenin 7-methyl ether 5-（6″-malonylglucoside）， quercetin-3-O-arabinoside， 6″-caffeoylhyperin and 6-O-caffeoyl-D-glucoside in decoction pieces were not detected in the standard decoction. CONCLUSIONS Most components in ASH decoction pieces are transferred to its standard decoction， but a few components undergo chemical reactions in whole or in part during the boiling process， transforming into other or new components in the standard decoction. |
| 期刊： | 2024年第35卷第12期 |
| 作者： | 王璐瑶；李余佳；耿佳乐；李传娟；戴莹；窦志华 |
| 英文作者： | WANG Luyao，LI Yujia，GENG Jiale，LI Chuanjuan，DAI Ying，DOU Zhihua |
| 关键字： | 茵陈；标准汤剂；饮片；差异成分分析；超快速液相色谱-四极杆-飞行时间串联质谱 |
| KEYWORDS： | Artemisiae Scopariae Herba； standard |
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