| 引用本文: | 蔡文君,石敬依,林文栋,罗容.基于化学计量学的麸炒枳实与烫枳实比较研究[J].中国现代应用药学,2022,39(11):1395-1403. |
| CAI Wenjun,SHI Jingyi,LIN Wendong,LUO Rong.Comparative Study Between Bran Stir-fried and Sand-scalded Aurantii Fructus Immaturus Based on Chemometrics[J].Chin J Mod Appl Pharm(中国现代应用药学),2022,39(11):1395-1403. |
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| 摘要: |
| 目的 利用指纹图谱与化学计量学进行麸炒枳实和烫枳实的质量评价及比较研究，为临床选择使用枳实2种饮片提供部分科学依据。方法 依据中国药典2020年版和《北京市中药饮片炮制规范》（2008年版）炮制麸炒枳实与烫枳实2种饮片，采用超高效液相色谱法分别建立2种饮片的指纹图谱，采用中药色谱指纹图谱相似度评价系统软件进行相似度分析，利用化学计量学进行2种饮片指纹图谱中14个共有成分及辛弗林的比较研究，并对2种饮片中已指认的9个成分进行定量分析与比较。结果 麸炒枳实和烫枳实与各自对照指纹图谱相似度>0.9，同一批次麸炒枳实与烫枳实相似度>0.9。与对照品比对指认出芸香柚皮苷、柚皮苷、野漆树苷、橙皮苷、新橙皮苷、柚皮素、橙皮素、川陈皮素8个共有峰。聚类分析结果显示2种饮片无明显聚类。PCA分析显示麸炒枳实与烫枳实不能完全区分为2类。VIP法筛选出对区分麸炒枳实和烫枳实影响较大的7个成分，分别是柚皮素、柚皮苷、野漆树苷、X8、橙皮素、川陈皮素、X1。定量分析结果显示，与麸炒枳实组比较，烫枳实组中柚皮苷含量较低，野漆树苷、柚皮素含量较高，且有显著性差异。结论 本研究建立了麸炒枳实与烫枳实的定量指纹图谱及黄酮类多成分含量测定的质量评价方法，研究结果可为临床选择使用枳实2种饮片提供部分科学依据。 |
| 关键词: 麸炒枳实 烫枳实 指纹图谱 化学计量学 黄酮类成分 辛弗林 |
| DOI：10.13748/j.cnki.issn1007-7693.2022.11.002 |
| 分类号:R284.1 |
| 基金项目:国家自然科学基金面上项目（81973431） |
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| Comparative Study Between Bran Stir-fried and Sand-scalded Aurantii Fructus Immaturus Based on Chemometrics |
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CAI Wenjun1, SHI Jingyi2, LIN Wendong1, LUO Rong1
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1.School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China;2.Department of Pharmacy, Beijing Longfu Hospital, Beijing 100010, China
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| Abstract: |
| OBJECTIVE To carry out the quality evaluation and comparative study of bran stir-fried and sand-scalded Aurantii Fructus Immaturus by using fingerprints and chemometrics, which provide some scientific basis for clinical selection and use of the two decoction pieces. METHODS According to Chinese Pharmacopoeia 2020 edition and "Beijing Traditional Chinese Medicine Processing Standards" (2008 edition), two kinds of decoction pieces of bran stir-fried and sand-scalded Aurantii Fructus Immaturus were processed. The quantitative fingerprints of the two kinds of decoction pieces were established by ultra-high performance liquid chromatography. The similarity analysis was carried out by the software "Chinese Medicine Chromatographic Fingerprint Similarity Evaluation System". The 14 common components and synephrine in the fingerprints were compared by chemometrics in the two decoction pieces. And the 9 identified components were quantitatively analyzed and compared by chromatography. RESULTS The similarity of the fingerprints of the bran stir-fried and sand-scalded Aurantii Fructus Immaturus with their respective controls was greater than 0.9, and the similarity of the same batch of bran stir-fried and sand-scalded Aurantii Fructus Immaturus was greater than 0.9. By comparing with the reference substance, 8 common peaks of narirutin, naringin, rhoifolin, hesperidin, neohesperidin, naringenin, hesperetin and nobiletin were identified. The results of cluster analysis showed that there was no obvious clustering of the two decoction pieces. PCA analysis showed that bran stir-fried and sand-scalded Aurantii Fructus Immaturus could not be completely distinguished into two categories. The VIP method screened out 7 components that had a greater impact on the distinction between bran stir-fried and sand-scalded Aurantii Fructus Immaturus, namely naringenin, naringin, rhoifolin, X8, hesperetin, nobiletin and X1. The results of quantitative analysis showed that compared with the bran stir-fried Aurantii Fructus Immaturus, the content of naringin in the sand-scalded Aurantii Fructus Immaturus was lower, and the contents of rhoifolin and naringenin were higher, all of which were significantly different. CONCLUSION The quantitative fingerprints of bran stir-fried and sand-scalded Aurantii Fructus Immaturus and the quality evaluation method for the determination of flavonoids multi-component content are established. The results of the study could provide some scientific basis for the clinical selection of the two decoction pieces of Aurantii Fructus Immaturus. |
| Key words: bran stir-baked Aurantii Fructus Immaturus sand-heated Aurantii Fructus Immaturus fingerprint chemometrics flavonoids synephrine |
