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干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量

          测定     Δ



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          钟 佩 ,薛江林 ,赵 权 ,刘产明 ,颜晓静 ,苏 丹 ,宋永贵 ,陆兔林 ,黄 玮 (1.南京中医药大学常
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          州附属医院药学部,江苏 常州 213003;2.国家中医药管理局中药炮制技术传承基地,江苏 常州 213003;
          3.江西中医药大学中医药防治认知障碍脑疾病江西省重点实验室,南昌 330004;4.南京中医药大学药学院,
          南京 210023)
          中图分类号  R917      文献标志码  A      文章编号  1001-0408(2024)23-2870-07
          DOI  10.6039/j.issn.1001-0408.2024.23.06

          摘   要  目的  筛选干姜拌捣五味子临方炮制前后差异质量标志物(Q-Marker)并进行定量分析。方法  建立炮制前(干姜-五味子
          配伍药对)和炮制后(干姜拌捣五味子)样品(各10批)的高效液相色谱(HPLC)指纹图谱,通过化学模式识别分析及Q-Marker“五
          原则”筛选炮制前后样品的差异Q-Marker,并进行含量测定。结果  干姜-五味子配伍药对样品指纹图谱中共标定出14个共有峰,
          干姜拌捣五味子样品指纹图谱中共标定出22个共有峰,共指认了8个共有峰。通过化学模式识别分析结果和Q-Marker“五原则”
          筛选出差异Q-Marker为6-姜酚、五味子醇甲、五味子醇乙、8-姜酚、10-姜酚、五味子甲素、五味子乙素、五味子丙素。干姜拌捣五味
          子样品中8个差异Q-Marker的平均含量分别为229.46、244.48、39.96、44.12、61.17、47.82、100.11、9.70 μg/g,干姜-五味子配伍药对
          样品中检出的 4 种差异 Q-Marker(6-姜酚、五味子醇甲、五味子醇乙、8-姜酚)的平均含量分别为 112.58、19.01、26.74、5.98 μg/g。
          结论  本研究筛选出了干姜拌捣五味子炮制前后样品的8个差异Q-Marker,其中6-姜酚、五味子醇甲、五味子醇乙、8-姜酚的含量
          相比炮制前升高,10-姜酚、五味子甲素、五味子乙素、五味子丙素为炮制后新检出成分。
          关键词  干姜;五味子;干姜拌捣五味子;差异质量标志物;高效液相色谱;指纹图谱

          Screening  and  content  determination  of  differential  quality  markers  in  Zingiber  officinale  mixed  and

          triturated with Schisandra chinensis before and after processing
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          ZHONG Pei ,XUE Jianglin ,ZHAO Quan ,LIU Chanming ,YAN Xiaojing ,SU Dan ,SONG Yonggui ,LU
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          Tulin ,HUANG Wei (1.  Dept.  of  Pharmacy,  Changzhou  Hospital Affiliated  to  Nanjing  University  of  Chinese
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          Medicine, Jiangsu Changzhou 213003, China;2. Traditional Chinese Medicine Processing Technology Inheritance
          Base,  National Administration  of  Traditional  Chinese  Medicine,  Jiangsu  Changzhou  213003,  China;3.  Jiangxi
          Provincial Key Laboratory of Traditional Chinese Medicine for Prevention and Treatment of Brain Diseases with
          Cognitive  Impairment,  Jiangxi  University  of  Chinese  Medicine,  Nanchang  330004,  China;4.  School  of
          Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China)
          ABSTRACT    OBJECTIVE  To  screen  and  quantitatively  analyze  differential  quality  markers (Q-Marker)  in  Zingiber  officinale
          mixed  and  triturated  with  Schisandra  chinensis (ZMTS)  before  and  after  processing.  METHODS  HPLC  fingerprints  of  before
          processing  [Z.  officinale  complicated  with  S.  chinensis (ZWS)]  and  after  processing (ZMTS) (10  batches  each)  were  established.
          The differences of Q-Markers before and after processing were screened by the chemical pattern recognition method and Q-Marker
         “five principles”, and the contents were determined. RESULTS A total of 14 common peaks were identified in the fingerprints of
                                                              ZWS,  22  common  peaks  were  identified  in  the  fingerprints  of
              Δ 基金项目 国家自然科学基金项目(No.82260764);江苏省中医
          药科技发展计划项目(No.YB2020054);江苏省药学会-奥赛康医院药               ZMTS,  and  8  components  were  identified.  Differential  Q-
          学科研基金项目(No.A202223);2023 年江苏省研究生科研与实践创              Marker  were  screened  by  chemical  pattern  recognition  and  Q-
          新计划项目(No.SJCX23_0862)                               Marker “five  principles”,  i. e.  6-gingerol,  schisandrol  A,
             *第一作者 硕士研究生。研究方向:中药炮制及临床中药学。
                                                              schisandrol  B,  8-gingerol, 10-gingerol,  schisandrin  A,
          E-mail:zhongpei56@163.com
              # 通信作者 主任中药师,硕士生导师。研究方向:中药炮制质量                  schisandrin  B,  schizandrin  C.  The  average  contents  of  the  8
          及机制。电话:0519-89896967。E-mail:huangwei312@126.com     differential  Q-Markers  in  ZMTS  were  229.46,  244.48,  39.96,


          · 2870 ·    China Pharmacy  2024 Vol. 35  No. 23                            中国药房  2024年第35卷第23期
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