Cheung Tung-Kin, Li Wei, Ho Hing-Man, Liang Zhi-Tao, Huang Chuan-Qi
Guangzhou University of Chinese Medicine, Guangzhou 510405, China.
Hong Kong Baptist University, Hong Kong, China.
Zhongguo Zhong Yao Za Zhi. 2016 Jun;41(11):2070-2080. doi: 10.4268/cjcmm20161116.
To explore the processing mechanism of Aurantii Fructus decoction pieces used in Guangdong province and Hong Kong by analysing the chemical variation between raw and processed Aurantii Fructus with different methods based on UHPLC-Q-TOF-MS. The total ion chromatograms detected in positive and negative ion modes, and ion peak area ratio before and after processing were taken as variation indexes in the comparison. The results indicated that fermented Aurantii Fructus could produce three new ingredients, namely eriodictyol-7-glucoside, hesperetin-7-O-glucoside and 5-demethylnobiletin. At the same time, it could significantly increase the content of naringenin and hesperetin components, and could increase the content of such limonin derivatives as sudachinoid A, obacunoic acid and limoninand nomilinic acid. This suggests that the fermentation processing method of Aurantii Fructus decoction pieces used in Guangdong province and Hong Kong is of important significance for enhancing biological activity and bioavailability, and improving the clinical efficacy of Aurantii Fructus decoction pieces, and so is worth further protection and promotion.
基于超高效液相色谱-四极杆飞行时间质谱联用技术（UHPLC-Q-TOF-MS），通过分析生、制化橘红不同方法间的化学变化，探讨粤港两地化橘红饮片的炮制机制。以正、负离子模式下检测到的总离子流色谱图以及炮制前后离子峰面积比作为比较中的变化指标。结果表明，发酵化橘红可产生三种新成分，即圣草酚-7-葡萄糖苷、橙皮素-7-O-葡萄糖苷和5-去甲基川陈皮素。同时，它可显著增加柚皮素和橙皮素成分的含量，并可增加诸如酸橙素A、奥巴叩酸、柠檬苦素和诺米林酸等柠檬苦素衍生物的含量。这表明粤港两地使用的化橘红饮片发酵炮制方法对于增强生物活性和生物利用度、提高化橘红饮片临床疗效具有重要意义，值得进一步保护和推广。
