摘要
目的:通过研究姜制星朴片炮制过程中挥发性成分的组成与含量变化,揭示建昌帮特色炮制方法对厚朴挥发性成分变化过程及减毒增效炮制机制的影响。方法:按设置的时间点分别对生厚朴、姜汁闷润厚朴及炒后堆闷厚朴进行取样,采用顶空气相色谱-质谱法(HS-GC-MS)分析样品挥发性成分含量,通过峰面积归一化法得到各成分的相对质量分数,采用SIMCA 14.1软件对样品数据进行主成分分析(PCA)及正交偏最小二乘法-判别分析(OPLS-DA),以变量重要性投影(VIP)值>1为指标筛选其炮制过程中的差异性成分。结果:厚朴样品中共鉴定出挥发性成分68种,其中部分化学成分结构相似者变化趋势也类似,同时存在化合物间相互转化的现象。与生品比较,姜汁闷润厚朴中42种成分相对质量分数上升,25种成分相对质量分数下降,独有成分19种,生品独有成分4种;与姜汁闷润厚朴比较,堆闷前期厚朴中环苜蓿烯、(+)-α-蒎烯等11种成分相对质量分数上升,三环萜、α-姜黄烯等5种成分相对质量分数下降,堆闷前期厚朴独有3种成分,姜汁闷润厚朴独有4种成分;与堆闷前期厚朴比较,堆闷后期样品中(+)-α-蒎烯、莰烯等8种成分相对质量分数上升,芳樟醇、α-瑟林烯等6种成分相对质量分数下降。在厚朴炮制过程中,第20天样品前后化学成分组成明显变化,姜汁闷润与堆闷前期、堆闷前期与堆闷后期均可明显区分。结论:在姜制星朴片制备过程中,姜汁加入可使刺激成分含量降低,在姜汁加入、炒制与堆闷等多个阶段中,有效成分的含量持续增加,炮制20 d左右时饮片质量可能发生明显变化,该研究可为挖掘姜制星朴片减毒增效机制研究提供基础。
Objective:To reveal the influence of Jianchangbang characteristic processing method on the change process of volatile components and the processing mechanism of reducing toxicity and increasing efficiency of Magnoliae Officinalis Cortex(MOC)by studying the changes in the composition and content of volatile components during the processing of ginger processed Xingpo pieces.Method:Samples of raw products,ginger juice moisturized products and stir-fried and heap moisturized products of MOC were taken according to the set time points,and headspace gas chromatography-mass spectrometry(HS-GC-MS)was used to determine the contents of volatile components in the samples,and the relative content of each component was obtained by peak area normalization.Principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)were performed on the sample data using SIMCA 14.1 software,and the differential components during the processing were screened with variable importance in the projection(VIP)value>1 as the indicator.Result:A total of 68 volatile components were identified in the samples,among which some of the chemical components with similar structures showed similar trends of changes,and there was also the phenomenon of interconversion between compounds.Compared with the raw products,the contents of 42 components in ginger juice moisturized products increased,while the contents of 25 components decreased,19 components were unique,and 4 components were unique to the raw products.Compared with ginger juice moisturized products,MOC in the early stage of piling had three unique components,and the contents of 11 components such as cyclosativene and(+)-α-pinene increased,and the contents of 5 components such as tricyclic terpene andα-curcumene decreased,and ginger juice moisturized products had four unique components.Compared with the early stage of piling,in the later stage,the contents of 8 components such as(+)-α-pinene and camphene significantly increased,while the contents of 6 components
作者
陈雨迅
徐万爱
吴静雨
卢美琪
孟令邦
徐城
郑海连
张娴
张娜
龚千锋
于欢
CHEN Yuxun;XU Wanai;WU Jingyu;LU Meiqi;MENG Lingbang;XU Cheng;ZHENG Hailian;ZHANG Xian;ZHANG Na;GONG Qianfeng;YU Huan(School of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2024年第20期127-134,共8页
Chinese Journal of Experimental Traditional Medical Formulae
基金
抚州市科技局揭榜挂帅项目(XMBH00031)
国家自然科学基金青年科学基金项目(82160749)
国家自然科学基金地区科学基金项目(82104392)
国家中医药管理局第二届全国名中医(龚千锋)传承工作室项目(国中医药办人教函[2022]245号)
国家中医药管理局2022年全国名老中医药专家(龚千锋)传承工作室建设项目(国中医药人教函[2022]75号)。
