Liao Yu-Jiao, Ao Ming-Yue, Li Xing, Chen Zhi-Min, Hu Chang-Jiang
School of Pharmacy, Chengdu University of Traditional Chinese Medicine Chengdu 611137, China.
Zhongguo Zhong Yao Za Zhi. 2021 Jan;46(2):374-379. doi: 10.19540/j.cnki.cjcmm.20201022.303.
To determine the content of extracts in different processed products of Chuanxiong Rhizoma and the content of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A and ligustilide, in order to study the effect of different proces-sing methods on the alcohol-soluble extract and the content of six ingredients of Chuanxiong Rhizoma. The extract was determined according to the alcohol-soluble extract determination method set forth in item 2201 of the 2020 Chinese Pharmacopoeia Ⅳ; the content was determined by using Agilent TC-C_(18) column(4.6 mm×250 mm, 5 μm) for gradient elution, with acetonitrile(A)-0.5% acetic acid solution(B) as the mobile phase; the column temperature was at 30 ℃; the flow rate was 1.0 mL·min~(-1), the detection wavelength was 285 nm; and the injection volume was 10 μL. Compared with Chuanxiong Rhizoma, the extracts of processed products all increased significantly; by the degree of increase, the order was stir-frying Chuanxiong Rhizoma with honey>stir-frying Chuanxiong Rhizoma with rice wine>stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction>stir-frying Chuanxiong Rhizoma with tea decoction; the HPLC method was convenient and reliable, with a high linear relationship of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A and ligustilide, and a high precision, repeatability, stability and the sample recovery rate in Chuanxiong Rhizoma and its processed products. There were 15 chromatographic peaks before and after processing, eight of them were identified. Compared with the pre-processing, two chromatographic peaks were added after the stir-frying with honey and rice wine; and four chromatographic peaks were added after the processing with Angelicae Dahuricae Radix decoction; the contents of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A, and ligustilide in stir-frying Chuanxiong Rhizoma with rice wine were all reduced. Except for the content of ferulic acid that increased, the content of the other five components decreased in stir-frying Chuanxiong Rhizoma with honey, stir-frying Chuanxiong Rhizoma with tea decoction, and stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction. Rice wine, honey, decoction of tea and Angelicae Dahuricae Radix could all promote the dissolution of chemical components in Chuanxiong Rhizoma, and increase the content of extract; the changes in the contents of six components of different processed products could provide a certain basis for studying chemical composition and efficacy of different processed products of Chuanxiong Rhizoma.
测定川芎不同炮制品的浸出物含量以及绿原酸、阿魏酸、藁本内酯Ⅰ、松柏基阿魏酸酯、藁本内酯A和藁本内酯的含量，以研究不同炮制方法对川芎醇溶性浸出物及6种成分含量的影响。浸出物按照《中国药典》2020年版四部通则2201醇溶性浸出物测定法测定；含量测定采用Agilent TC-C₁₈柱（4.6 mm×250 mm，5 μm）进行梯度洗脱，以乙腈（A）-0.5%醋酸溶液（B）为流动相；柱温为30℃；流速为1.0 mL·min⁻¹，检测波长为285 nm；进样量为10 μL。与川芎相比，各炮制品浸出物均显著增加；按增加程度排序为蜜炙川芎＞酒炙川芎＞羌活汤炙川芎＞茶汤炙川芎；高效液相色谱法简便可靠，绿原酸、阿魏酸、藁本内酯Ⅰ、松柏基阿魏酸酯、藁本内酯A和藁本内酯线性关系良好，川芎及其炮制品精密度、重复性、稳定性及加样回收率高。炮制前后共出现15个色谱峰，鉴定出8个。与炮制前相比，蜜炙和酒炙后新增2个色谱峰；羌活汤炙后新增4个色谱峰；酒炙川芎中绿原酸、阿魏酸、藁本内酯Ⅰ、松柏基阿魏酸酯、藁本内酯A和藁本内酯含量均降低。蜜炙川芎、茶汤炙川芎、羌活汤炙川芎中，除阿魏酸含量增加外，其余5种成分含量均降低。酒、蜂蜜、茶和羌活汤均能促进川芎中化学成分的溶出，增加浸出物含量；不同炮制品6种成分含量的变化可为研究川芎不同炮制品的化学成分和药效提供一定依据。
