Tao Yi, Jiang Yan-Hui, Tang Ke-Jian, Li Wei-Dong, Cai Bao-Chang
Key Laboratory of Chinese Medicine Processing of Nanjing University of Chinese Medicine, Nanjing 210023, China.
Zhongguo Zhong Yao Za Zhi. 2016 Feb;41(4):672-676. doi: 10.4268/cjcmm20160421.
To compare the quality control indexes and chemical constituents of crude and wine-processed Dipsacus asper. According to Chinese Pharmacopoeia 2015 edition, water content, total ash, acid-insoluble ash and water soluble extract of different processed products were detected. UPLC-Q-TOF/MS approach was established to compare the contents of major constituents in crude and wine-processed D. asper. Moreover, the linearity, precision, stability, repeatability and recoveries of the approach were well studied. The results of water content, total ash, acid-insoluble ash and water-soluble extract of crude and wine-processed D. asper were all in line with the requirements of the Chinese Pharmacopoeia 2015 edition. Meanwhile, 20 main chemical constituents were identified by using UPLC-Q-TOF/MS. After wine-processing, the contents of asperosaponin Ⅵ, acetylate analogues and caffeic acid were significantly increased, while the contents of other phenolic components such as dicaffeoylquinic acid were decreased significantly, which may be which may be the main reason for different clinical efficacy of crude and wine-processed D. asper.
比较生地黄和酒制地黄的质量控制指标及化学成分。依据《中国药典》2015年版，检测不同加工品的水分、总灰分、酸不溶性灰分和水溶性浸出物。建立超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF/MS）法比较生地黄和酒制地黄中主要成分的含量。此外，对该方法的线性、精密度、稳定性、重复性和回收率进行了深入研究。生地黄和酒制地黄的水分、总灰分、酸不溶性灰分和水溶性浸出物结果均符合《中国药典》2015年版要求。同时，采用UPLC-Q-TOF/MS鉴定出20种主要化学成分。酒制后，梓醇苷Ⅵ、乙酰化类似物和咖啡酸的含量显著增加，而二咖啡酰奎宁酸等其他酚类成分的含量显著降低，这可能是生地黄和酒制地黄临床疗效不同的主要原因。
