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Study on the Effects of the Integration of Field Processing and Decoction Piece Processing on Chemical
Composition of Ligusticum chuanxiong Decoction Pieces
WU Qingmei ，LIU Xiaofen ，LIAN Yan ，CHEN Ling ，HUANG Feng ，PENG Cheng ，YANG Chen ，HUANG
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Wei ，JIANG Guihua（1. Key Laboratory of Standardization of Chinese Medicinal Materials/State Key Laboratory
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Breeding Base of Systematic Research and Development of Traditional Chinese Medicine Resources，Chengdu
University of TCM，Chengdu 611137，China；2. Dujiangyan Shendu Traditional Chinese Medicine Co.，Ltd.，
Sichuan Dujiangyan 611830，China）
ABSTRACT OBJECTIVE：To investigate the effects of the integration of field processing and decoction piece processing
（hereinafter called“Integration”for short）on chemical composition of Ligusticum chuanxiong decoction pieces. METHODS：Fresh
L. chuanxiong were collected from Dujiangyan and Pengzhou of Sichuan；integrated decoction pieces of L. chuanxiong were
prepared after washing，drying in the shade（to about 28％ moisture content），slicing and drying；traditional decoction pieces was
prepared after drying in the shade，adding water to moisten（to the core），slicing and drying. HPLC fingerprints of two kinds of
decoction pieces samples （with 10 batches in each type） were established. The determination was performed on WondaSil C18
column with mobile phase consisted of 1％ formic acid solution-acetonitrile（gradient elution）at the flow rate of 1.0 mL/min. The
column temperature was 30 ℃. The detection wavelength was set at 285 nm，and the sample size was 10 μL. Using ligusticolide A
as reference，HPLC fingerprints of 20 batches of samples were drawn. The similarity of the fingerprints was evaluated with
Similarity Evaluation System for Chromatographic Fingerprint of TCM（2004A edition），and then common peaks were confirmed.
The contents of chlorogenic acid，ferulic acid and ligusticolide A were determined by above chromatographic condition. Single
factor variance analysis was performed for comparison of the contents. RESULTS：The similarity of HPLC fingerprints among 20
batches of samples was above 0.900. A total of 16 common peaks were determined，7 of which were chlorogenic acid，ferulic
acid，ligusticolide Ⅰ，pine cypress ferulinate，ligusticolide A，n-butylphthalide and ligustilide，respectively. The linear range of
chlorogenic acid，ferulic acid and ligusticolide A were 0.008-0.200 mg/mL（r＝0.999 9），0.010-0.140 mg/mL（r＝0.999 2）and
0.100-0.600 mg/mL（r＝0.999 3）；the limits of quantification were 0.002 8，0.000 6 and 0.005 0 mg/mL，respectively；the limits
of detection were 0.000 8，0.000 1 and 0.001 0 mg/mL，respectively；RSDs of precision，reproducibility and stability tests were all
lower than 3％ ，and average recoveries were 96.27％ -102.02％（RSD＜2％ ，n＝6）. The contents of above compositions in the
integrated decoction pieces and traditional decoction pieces were（1.677 0±0.311 0），（1.562 7±0.124 5），（9.494 0±1.351 3）mg/g
and（1.300 2±0.469 2），（1.388 0±0.209 9），（9.811 7±1.098 9）mg/g，respectively；there was no statistical significance between 2
groups（P＞0.05）. CONCLUSIONS：The chemical composition of each batch of samples of L. chuanxiong integrated decoction
pieces and traditional decoction pieces is consistent，and the content of index components as chlorogenic acid，ferulic acid and
ligusticolide A in the decoction pieces is not affected by the integration processing. This process is feasible to a certain extent.
KEYWORDS Ligusticum chuanxiong； Integrated decoction piece； Traditional decoction piece； Fingerprint； Content
determination；HPLC

中药饮片是中医临床用药的基本形式之一，其既是 之效，因其善治各种原因导致的头痛，被誉为治头痛之
中成药的重要原料，也是关系整个中药产业发展的关键 “要药” 。该药主产于四川都江堰、彭州等地，是川产
[10-11]
[1]
[12]
环节，因此饮片质量的优劣将直接影响临床疗效 。近 道地药材，在临床上应用广泛 。川芎传统的加工方法
年来，国家加大了对中药饮片质量的管理，但有效成分 需将鲜川芎完全干燥，得川芎药材，然后将川芎药材浸
含量不足等问题仍层出不穷，主要与药材浸泡时间不当 润、切片、干燥后，制成川芎饮片。由此可见，川芎从鲜
[2]
等产地加工、饮片炮制不规范有关 。为保障中药饮片 药到饮片需1次水处理和2次干燥过程 。由于川芎中
[13]
质量，解决因交叉重复、加工操作繁琐以及无量化指标 的有效成分多为水溶性成分，在浸润过程中易导致成分
等问题，有学者提出了中药产地加工与饮片炮制一体化 损失而影响药效，再加之整个加工过程周期长，容易造
[14]
（以下简称“一体化”）的概念 [1-2] 。目前，中药一体化的加 成二次污染 。因此，有必要开展川芎一体化研究以减
工形式主要包含两种，一种为趁鲜将药材切片或切段， 少有效成分损失、提升饮片质量。有研究指出，川芎中
干燥后包装；另一种则是将切制前移至加工环节，即蒸 的有机酸类和苯酞类成分为其活性成分，其中绿原酸具
煮后再切制或半干切制，干燥后包装。相关研究指出， 有保护心血管、抗菌等作用，阿魏酸具有保护血管、抗氧
[3]
[8]
[5]
[4]
[6]
[7]
黄柏 、何首乌 、知母 、香薷 、白芍 、苦参 、板蓝根 [9] 化等功效，洋川芎内酯具有舒张血管、抗氧化等作
等药材的一体化加工均具有可行性。 用 [15-19] 。本课题组在前期川芎产地加工炮制一体化研究
川 芎 为 伞 形 科 植 物 川 芎（Ligusticum chuanxiong 的基础上，以上述3种成分作为指标成分，比较一体化加
Hort.）的干燥根茎，其味辛、性温，具活血行气、祛风止痛 工和传统加工所得饮片指标成分含量的差异，旨在为川
中国药房 2020年第31卷第6期 China Pharmacy 2020 Vol. 31 No. 6 ·687 ·