| 巴戟天盐炙前后寡聚糖类与环烯醚萜类指纹图谱差异 |
| 投稿时间：2019-11-19 点此下载全文
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| 引用本文：丁青,刘晓霞,魏梅,霍文杰,陈芳,王利伟,陈向东,孙冬梅.巴戟天盐炙前后寡聚糖类与环烯醚萜类指纹图谱差异[J].中国现代中药,2021,23(3):512-517 |
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| 基金项目:广东省省级科技计划项目（2018B030323004）；2017佛山市重大科技项目（2016AG100912） |
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| 中文摘要:目的：对比巴戟天盐炙前后寡聚糖类与环烯醚萜类指纹图谱的差异，为巴戟天与盐巴戟天的质量评价提供参考。方法：采用超高效液相色谱仪串联电雾式检测器（UPLC-CAD），以乙腈为流动相A，以水为流动相B，梯度洗脱，柱温为35 ℃，流速为0.4 mL·min-1，建立寡聚糖类指纹图谱；采用超高效液相色谱仪串联二极管阵列检测器（UPLC-DAD），以甲醇为流动相A，以0.1%磷酸溶液为流动相B，梯度洗脱，柱温为35 ℃，流速为0.4 mL·min-1，检测波长为235 nm，建立环烯醚萜类指纹图谱。结果：巴戟天盐炙前后具有相同的指纹峰，寡聚糖类指纹图谱具有15个共有峰，环烯醚萜类指纹图谱具有7个共有峰；通过主成分分析（PCA），寡聚糖类指纹图谱中确定了1个主成分因子，累积方差贡献率达到90.3%，炮制前后平均综合得分差异较大；环烯醚萜类指纹图谱中确定了3个主成分因子，累积方差贡献率达到87.7%，炮制前后平均综合得分差异较大。结论：建立了巴戟天的寡聚糖、环烯醚萜类指纹图谱，该分析方法对巴戟天质量评价具有一定意义，并对比巴戟天盐炙前后指纹图谱的的区别，为建立盐巴戟天饮片质量标准提供参考。 |
| 中文关键词:巴戟天 盐炙 寡聚糖类 环烯醚萜类 指纹图谱 |
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| Difference of Fingerprints of Oligosaccharides and Iridoids in Morinda officinalis Before and After Stir-frying with Salt-water |
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| Abstract:Objective：To compare the differences of oligosaccharide fingerprints and iridoids fingerprints of Morinda officinalis before and after stir-frying with salt-water，so as to provide reference for their quality evaluation. Methods：UPLC-CAD was used to establish oligosaccharide fingerprints with the condition of a detection column temperature of 35 ℃，a flow rate at 0.4 mL·min-1 and acetonitrile-water as the mobile phase gradient elution.And UPLC-CAD was used to establish iridoids fingerprints with the condition of a detection column temperature of 35 ℃，the flow rate of 0.4 mL·min-1，wave length at 235 nm and methanol-0.1% phosphoric acid as the mobile phase gradient elution. Results：The fingerprints of M.officinalis had the same peaks before and after stir-frying with salt-water，the oligosaccharides fingerprints had 15 common peaks，and the iridoids fingerprints had 7 common peaks. Through principal component analysis，oligosaccharide fingerprints identified a principal component factor，and the cumulative variance contribution rate reached 90.3%. The average comprehensive score had an obvious difference before and after processing. Through principal component analysis，iridoids fingerprints identified three principal components，and the cumulative variance contribution rate was 87.7%. The average comprehensive scores before and after processing were quite different. Conclusion：The oligosaccharide fingerprints and iridoids fingerprints in M.officinalis were established. The method has certain significance in quality evaluation of M.officinalis，and the differences of fingerprints before and after stir-frying with salt-water was compared to provide a reference for establishing the quality standard of M.officinalis after stir-frying with salt-water. |
| keywords:Morinda officinalis How stir-frying with salt-water oligcsaccharides iridoids fingerprints |
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