文章摘要
刘晓,朱晓钗,谢莉,朱小芳,蔡宝昌.生、炒酸枣仁水提液指纹图谱对比研究[J].南京中医药大学学报,2019,35(5):585-589.
生、炒酸枣仁水提液指纹图谱对比研究
Comparative Study on Fingerprints of Decoctions of Crude and Parched Ziziphi Spinosae <\i>Semen
  
DOI:
中文关键词: 关键词:酸枣仁  指纹图谱  炮制工艺  主成分分析
英文关键词: Ziziphi spinosae <\i>semen  fingerprint  processing  principal component analysis
基金项目:
作者单位
刘晓1,2,3,朱晓钗1,2,3,谢莉1,2,3,朱小芳1,2,3,蔡宝昌1,2,3,4 1.南京中医药大学药学院江苏 南京 2100232.国家教育部中药炮制规范化及标准化工程研究中心江苏 南京 210023
3.江苏省中药炮制重点实验室
江苏 南京 2100234.南京海昌中药集团有限公司江苏 南京 210061 
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中文摘要:
      目的 分别建立生、炒酸枣仁水提液的指纹图谱,拟从整体水平表征酸枣仁炒制前后化学成分发生的变化,同时以此指导酸枣仁的炒制工艺优化。方法 采用Hypersil GOLD C18色谱柱,0.1%甲酸水溶液-乙腈为流动相进行梯度洗脱,体积流量1 mL/min,检测波长280 nm,分别测定不同产地不同批次生、炒酸枣仁水提液的指纹图谱,利用中药指纹图谱相似度评价系统(2012A版)进行相似度比较,同时使用主成分分析方法对2种酸枣仁样品分别进行模式识别。结果 同时建立了生、炒酸枣仁的水提液指纹图谱共有模式,确定了生酸枣仁水提液样品中的10个共有峰和炒酸枣仁水提液样品中的12个共有峰,并利用模式识别方法对生、炒酸枣仁加以区分。对比标准图谱,确定在130~150 ℃的炒制温度范围内,酸枣仁炒制最佳时间为7 min。结论 采用指纹图谱结合模式识别的方式能够有效区分生、炒酸枣仁水提液样品,同时为酸枣仁的质量评价与炮制工艺优化提供参考。
英文摘要:
      OBJECTIVE To study the change of chemical compounds in Ziziphi spinosae <\i>semen (ZSS) caused by stir-frying by developing HPLC fingerprints of decoction samples of crude and parched ZSS, and to provide references for ZSS stir-frying processing optimization. METHODS Hypersil GOLD C18 column (250 mm×4.6 mm, 5 μm) was used with 0.1% formic acid in water (v/v<\i>) - acetonitrile as the elution system in gradient elution mode. The flow rate was 1.0 mL/min and the detective wavelength was 280 nm. The fingerprints for decoctions of crude and parched ZSS to evaluate their qualities were performed by Traditional Chinese Medicine Fingerprint Similarity Evaluation System (2012A edition). Meanwhile, principal component analysis, as a method of pattern recognition, was applied to give an overall evaluation. RESULTS The common modes of HPLC fingerprint for crude and parched ZSS were set up. There were 10 common peaks in the fingerprints for the crude and 12 common peaks for the parched. CONCLUSION The combination of fingerprints and chemical pattern recognition is an effective method for the distinction between crude and parched ZSS, which will provide meaning references for quality evaluation and stir-frying processing optimization of ZSS.
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