摘要
目的比较骨碎补烫品、酒品、盐品化学成分的差异。方法按照中国药典2010版标准,测定骨碎补不同炮制品的水分、总灰分、醇溶性浸出物,并建立HPLC方法,比较骨碎补不同炮制品主要化学成分的差异,考察方法的线性、精密度、稳定性、重复性及加样回收率,同时使用超高效液相色谱-四极杆飞行时间串联质谱(UHPLC-Q-TOF/MS)对骨碎补不同炮制品的主要差异化学成分进行定性。结果骨碎补炮制品的水分、总灰分、醇溶性浸出物测定结果均符合《中国药典(2010年版)》的要求。运用质谱法鉴定了8个主要差异化学成分。结论骨碎补经炮制后柚皮苷含量变化不大,但是其他主要成分的含量发生了较大的变化,这可能是不同炮制品临床功效存在差异的主要原因。
Objective To compare the differences in chemical components of scalding product,wine product and salt product of Drynaria fortunei. Methods The water content,total ash,alcohol-soluble extract of different processed products of Drynaria fortunei were detected according to the criteria in the Chinese Pharmacopoeia 2010 version. The HPLC method was es- tablished to compare the differences in the major chemical constituents of different processed products of Drynaria fortunei. The linearity ,precision, stability ,repeatability and recovery rate of the method were investigated. Meanwhile,uhra-high-performance liquid chromatography-quadrupole/time of flight mass spectrometry （UHPLC-QTOF-MS/MS） was also employed to qualitatively iden- tify the major different chemical constituents of different Drynaria fortunei processed products. Results The detection results of water content, total ash, alcohol-soluble extract of Drynaria fortunei processed products were in line with the requirements of the Chinese Pharmacopoeia（2010 edition）. Meanwhile the mass spectrographic method was used to identify 8 main different chemical constituents. Conclusion After processing,the content of naringin in Drynaria fortunei has little change,while the content of other major constituents are changed significantly ,which may be responsible for the different clinical efficacy of different processed products.
出处
《现代医药卫生》
2015年第23期3549-3551,共3页
Journal of Modern Medicine & Health
基金
江苏省自然科学基金青年基金项目(BK20140963)
科技部国家科技重大专项资助项目(2012ZX09304005)
关键词
骨碎补/化学
骨碎补/生产和制备
炮制/方法
色谱法
高压液相
砂烫
酒品
盐品
Drynaria fortunei/chemistry
Drynaria fortunei/Sheng chan he zhi bei
Processing（TCD）/methods
Chromatography,high pressure liquid
Heated with sand
Wine-processed
Salt-processed
