Tian Fang, Ruan Qun-Jia, Zhang Ying, Cao Hui, Ma Zhi-Guo, Zhou Gai-Lian, Wu Meng-Hua
College of Pharmacy, Jinan University, Guangzhou, China.
Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, China.
J Anal Methods Chem. 2020 Apr 23;2020:8950324. doi: 10.1155/2020/8950324. eCollection 2020.
We aimed to establish a quantitative analysis method of six constituents (5-caffeoylquinic acid, 3-caffeoylquinic acid, 4-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid) in (Yinchen) and its decoction by using HPLC coupled with DAD. Besides, the transformation paths of the six constituents were analyzed in decoction preparation processing. The analytical method was fully validated in terms of linearity, sensitivity, precision, repeatability, and recovery and applied to assess the transformation trend and quantitative analysis of the six constituents in Yinchen decoction. The contents of six constituents varied greatly in Yinchen herb and Yinchen decoction, and there were inextricable internal relationships between them. Presumably 3-caffeoylquinic acid was isomerized to generate 5-caffeoylquinic acid and 4-caffeoylquinic acid. Similarly, 1,3-dicaffeoylquinic acid and 3,4-dicaffeoylquinic acid were produced by isomerization of 4,5-dicaffeoylquinic acid. In conclusion, this study provides a chemical basis for quality control of Yinchen decoction, and the changes of selected markers in decoction could give us some novel perspectives to study the relationship between substances and drug efficacy.
我们旨在建立一种使用高效液相色谱法（HPLC）结合二极管阵列检测器（DAD）对茵陈及其汤剂中六种成分（5-咖啡酰奎宁酸、3-咖啡酰奎宁酸、4-咖啡酰奎宁酸、1,3-二咖啡酰奎宁酸、3,4-二咖啡酰奎宁酸和4,5-二咖啡酰奎宁酸）进行定量分析的方法。此外，还分析了这六种成分在汤剂制备过程中的转化途径。该分析方法在线性、灵敏度、精密度、重复性和回收率方面均得到了充分验证，并应用于评估茵陈汤剂中六种成分的转化趋势和定量分析。茵陈药材和茵陈汤剂中六种成分的含量差异很大，它们之间存在着错综复杂的内在关系。推测3-咖啡酰奎宁酸异构化生成5-咖啡酰奎宁酸和4-咖啡酰奎宁酸。同样，4,5-二咖啡酰奎宁酸异构化生成1,3-二咖啡酰奎宁酸和3,4-二咖啡酰奎宁酸。总之，本研究为茵陈汤剂的质量控制提供了化学依据，汤剂中所选标志物的变化可以为我们研究物质与药效之间的关系提供一些新的视角。
