摘要
目的建立橘红中9种成分含量测定的方法,并探讨蜜炙、盐炙对橘红9种药效成分的影响。方法分别用盐炙法、蜜炙法加工橘红,采用LC-MS/MS法(高效液相色谱-串联质谱法)对橘红不同炮制品中绿原酸、芦丁、芸香柚皮苷、橙皮苷、橙皮素、柚皮素、橘红素、甜橙黄酮、川陈皮素9种成分进行含量测定分析。色谱条件:采用kinetex?GISTC18色谱柱(2.1 mm×100 mm,2.6μm),以乙酸铵(A)-乙腈(B)为流动相进行梯度洗脱,柱温40℃,线性洗脱流速为0.4 mL/min。质谱条件:采用Sciex QTRAP4500复合三重四级杆线性离子肼串联质谱仪,在电喷雾正离子(ESI+)模式下,温度550℃,喷雾电压4500 V进行测定。结果实验建立了橘红中9种成分含量测定的方法,经验证该法稳定、可行。通过不同炮制品中9种成分的比较分析,结果显示,橘红素、甜橙黄酮、绿原酸、橙皮素、柚皮素含量炮制前后无显著变化,蜜橘红中橙皮苷含量显著升高,盐橘红中芸香柚皮苷含量显著降低,蜜橘红、盐橘红中川陈皮素炮制后含量降低。其中,橙皮苷含量在橘红蜜炙过程变化尤为明显。结论橘红经过蜜炙、盐炙后,部分成分升高,部分含量降低,其中橙皮苷作为主要药效成分,蜜炙后含量显著增高,推测可能与辅料影响和高温加热导致部分成分分解和成分之间相互转化以及促进药效成分溶出有关,实验结果可为蜜橘红的炮制增效作用提供理论支持,并为橘红炮制原理研究提供参考。
Objective To establish a method for the determination of nine components in Juhong(Citri Eoxcarpium Rubrum)and analyze the effects of honey-processing and salt-processing methods on nine effective components in Juhong(Citri Eoxcarpium Rubrum).Methods Juhong(Citri Eoxcarpium Rubrum)was processed by salt and honey respectively.The contents of chlorogenic acid,rutin,rutin naringin,hesperidin,hesperetin,naringenin,citrinin,sweet orange flavonoids and nobiletin in different processed products of Juhong(Citri Eoxcarpium Rubrum)were determined and analyzed by liquid chromatography-mass spectrometry.Chromatographic conditions:kinetex?GIST C_(18)column(2.1 mm×100 mm,2.6μm)was used with ammonium acetate(A)-acetonitrile(B)as mobile phase for gradient elution.The column temperature was 40℃and the linear elution flow rate was 0.4 mL/min.Mass spectrometry conditions:Sciex QTRAP4500 triple quadrupole linear ion-hydrazine tandem mass spectrometer was used.In positive electrospray ionization(ESI~+)mode,the temperature was 550℃and the spray voltage was 4500 V.Results This experiment established a method for the determination of nine components in Juhong(Citri Eoxcarpium Rubrum),which was proved to be stable and feasible.Through the comparative analysis of nine components in different processed products,there was no significant change in the contents of citrinin,sweet orange flavonoids,chlorogenic acid,hesperidin or naringin after processing.The hesperidin content in honey-processed Juhong(Citri Eoxcarpium Rubrum)increased significantly,while the contents of rutin naringin in salt-processed Juhong(Citri Eoxcarpium Rubrum)decreased significantly.The tangerin content in honey-processed and salt-processed Juhong(Citri Eoxcarpium Rubrum)decreased significantly after processing.Among them,the change of hesperidin content was particularly obvious during honey processing.Conclusion The contents of some components in Juhong(Citri Eoxcarpium Rubrum)increased and the others decreased after honey-processing and salt-processing.Among the
作者
隋利强
陈雯佳
范世明
徐伟
SUI Liqiang;CHEN Wenjia;FAN Shiming;XU Wei(Pharmaceutical Institute,Fujian University of Traditional Chinese Medicine,Fuzhou 350122,Fujian,China)
出处
《中华中医药学刊》
CAS
北大核心
2023年第11期226-229,I0039,I0040,共6页
Chinese Archives of Traditional Chinese Medicine
基金
福建省科技厅引导性项目(2021Y0036)。
关键词
LC-MS/MS
橘红
炮制
LC-MS/MS
Juhong(Citri Eoxcarpium Rubrum)
processing
