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4种不同药材来源郁金饮片醋炙前后的HPLC特征图谱分析及水煎出物含量比较
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| 篇名： | 4种不同药材来源郁金饮片醋炙前后的HPLC特征图谱分析及水煎出物含量比较 |
| TITLE： | |
| 摘要： | 目的：研究4种不同药材来源郁金生品及醋炙品水煎液的共有特征成分峰，并比较其水煎出物含量，为解析临床用郁金饮片的多来源性及补充和完善郁金的质量标准提供参考。方法：采用高效液相色谱法测定不同药材来源郁金（温郁金、桂郁金、黄丝郁金和绿丝郁金）生品和醋炙品的特征图谱，通过指纹图谱软件和镜像对比进行成分分析，并比较其醋炙前后水煎出物含量的变化。结果：4种不同药材来源郁金生品及醋炙品均有7个共有特征成分峰，醋炙对郁金各成分峰均有不同程度的影响，有的峰面积增加、有的峰面积减少、有新产生的成分峰、亦有消失的成分峰；但醋炙后4种不同药材来源郁金的共有成分没有发生质的变化，仅色谱峰面积有增减，温郁金、桂郁金、黄丝郁金醋炙后7个共有成分中有5个共有成分峰面积增大，而绿丝郁金醋炙后7个共有成分中仅3个共有成分峰面积增大。醋炙后4种不同药材来源郁金水煎出物含量均增加。结论：4种不同药材来源郁金含有7种共有成分；醋炙对其共有成分无质的影响，但会增加其色谱峰峰面积和水煎出物含量。 |
| ABSTRACT： | OBJECTIVE： To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources， compare the contents of its water decoction， and provide reference for resolving the multi-source of curcumae radix piece in clinical application， complementing and improving the quality standard of curcumae radix. METHODS： HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted products from different sources （Curcuma wenyujin， Curcuma kwangsiensis， Curcuma longa， Curcuma phaeocaulis）， and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS： Both crude curcumae radix and the vinegar roasted products from 4 different sources had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree， some peaks areas were increased， some peaks areas were reduced， some peaks were generated， and some peaks were disappeared. However， the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted， except the increase or decrease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin， C. kwangsiensis and C. longa after vinegar roasted， and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS： There are 7 common components in curcumae radix from 4 different sources. Vinegar roasted has no qualitative effect on common components， while it can increase the chromatographic peak areas and contents of water decoction. |
| 期刊： | 2017年第28卷第22期 |
| 作者： | 张军，苏本正，石典花，孙立立 |
| AUTHORS： | ZHANG Jun，SU Benzheng，SHI Dianhua，SUN Lili |
| 关键字： | 郁金生品；郁金醋炙品；高效液相色谱法；特征图谱；水煎出物 |
| KEYWORDS： | Crude curcuma radix； Vinegar roasted curcuma radix； HPLC； Characteristic spectrums； Water decoction |
| 阅读数： | 462 次 |
| 本月下载数： | 4 次 |
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