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吴茱萸和制吴茱萸的饮片、水煎液、配方颗粒UPLC特征图谱研究
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| 篇名： | 吴茱萸和制吴茱萸的饮片、水煎液、配方颗粒UPLC特征图谱研究 |
| TITLE： | Study on UHPLC Characteristic Chromatograms of Euodia rutaecarpa ，Processed E. rutaecarpa Decoction Piece ， Water Decoction and Formula Granules |
| 摘要： | 目的：建立吴茱萸和制吴茱萸饮片、水煎液、配方颗粒的超高效液相色谱（UPLC）特征图谱，比较其相关性和差异性。方法：采用UPLC法。色谱柱为YMCTriartC18，流动相为乙腈-0.1％磷酸水溶液（梯度洗脱），流速为0.3mL/min，检测波长为254nm，柱温为30℃，进样量为1μL。以柠檬苦素为参照，绘制吴茱萸和制吴茱萸饮片、水煎液、配方颗粒（各10批，共60批）的特征图谱，利用《中药色谱指纹图谱相似度评价系统（2012版）》进行相似度评价，确定共有特征峰；采用方差分析评价共有特征峰峰面积占比的差异，并采用SPSS20.0软件对吴茱萸和制吴茱萸的饮片、水煎液、配方颗粒进行聚类分析和主成分分析。结果：吴茱萸样品和制吴茱萸样品（饮片、水煎液和配方颗粒）的特征图谱中分别均含有共有特征峰16、17个，指认8、9、11、17号峰分别为柠檬苦素、吴茱萸碱、吴茱萸次碱和甘草酸；与饮片比较，水煎液和配方颗粒的特征峰相似度均低于0.55，而水煎液与配方颗粒特征峰的相似度均高于0.95。聚类分析和主成分分析结果显示，吴茱萸饮片和制吴茱萸饮片聚为一类，吴茱萸水煎液、配方颗粒聚为一类，制吴茱萸水煎液、配方颗粒聚为一类。结论：制吴茱萸较吴茱萸增加了甘草酸，二者的饮片、水煎液、配方颗粒主要化学成分组成基本相同，但饮片与水煎液、配方颗粒成分的含量有所差异。 |
| ABSTRACT： | OBJECTIVE：To e stablish UPLC characteristic chrom atograms of Euodia rutaecarpa ，processed E. rutaecarpa decoction piece ，water decoction and formula granules ，and to compare its relationship and difference. METHODS ：UPLC method was used. The determination was performed on YMC Triart C 18 column with mobile phase consisted of acetonitrile- 0.1％ phosphoric acid water solution （gradient elution ）at the flow rate of 0.3 mL/min. The detection wavelength was set at 254 nm，and column temperature was 30 ℃. The sample size was 1 μL. Using limonin as reference，the characteristic chromatograms of E. rutaecarpa ， processd E. rutaecarpa decoction piece ，water decoction and formula granules （each 10 batches，totally 60 batches）were drawn. The similarity was evaluated with TCM Chromatographic Fingerprint Similarity Evaluation System （2012 edition），and to determine the common characteristic peak. The differences of ratio of common characteristic peak area were evalucoted according to variance analysis. Meanwhile ，the cluster analysis and principal component analysis （PCA） were performed to research the differences of E. rutaecarpa ，processed E. rutaecarpa decoction piece ，water decoction and formula granules by using SPSS 20.0 software. RESULTS ：Totally 16 and 17 common peaks were respectively confirmed in characteristic chromatograms of E. rutaecarpa samples and processed E. rutaecarpa samples（decoction piece ，water decoction and formula granules ）. No. 8，9，11， 17 peaks were identified as limonin ，evodiamine，rutaecarpine and glycyrrhizic acid. Compared with decoction piece ，the similarities of characteristic peak between water decoction and formula granules were lower than 0.55，while those between water decoction and formula granule were higher than 0.95. Cluster analysis and PCA results showed that E. rutaecarpa decoction piece and processed E. rutaecarpa decoction piece could be clustered into one category ；E. rutaecarpa water decoction and formula granules could be clustered into one category ；processed E. rutaecarpa water decoction and formula granules could be clustered into one category. CONCLUSIONS ：Compared with E. rutaecarpa ，processed E. rutaecarpa additionally contain glycyrrhizic acid ； main che mical components of decoction piece ，water decoction and formula granules are basically the same ，but the contents of the components between decoction piece to water decoction and formula granules are different. |
| 期刊： | 2020年第31卷第14期 |
| 作者： | 邓李红，张志鹏，田清清，程学仁，鲁云，刘燎原 |
| AUTHORS： | DENG Lihong ，ZHANG Zhipeng ，TIAN Qingqing ，CHENG Xueren ，LU Yun，LIU Liaoyuan |
| 关键字： | 吴茱萸；制吴茱萸；饮片；水煎液；配方颗粒；超高效液相色谱法；特征图谱；化学模式识别 |
| KEYWORDS： | Euodia rutaecarpa ；processed E. rutaecarpa ； |
| 阅读数： | 468 次 |
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