Gan Li, Yan Yu-Jing, Ding Qing, Hong Wan-Min, Ji Yu-Hua, Yang Xiao-Dong, Liu Liao-Yuan, Wei Mei
Guangdong Province Key Laboratory of Traditional Chinese Medicine Formula Granule,Guangdong Yifang Pharmaceutical Co.,Ltd. Foshan 528244,China.
Zhongguo Zhong Yao Za Zhi. 2021 Mar;46(6):1410-1416. doi: 10.19540/j.cnki.cjcmm.20201130.301.
The extract rates, multicomponent content and fingerprint were determined in this study to investigate the quality diffe-rence between standard decoction of raw Paeoniae Radix Alba and fried Paeoniae Radix Alba. UPLC fingerprint was established for 17 batches of standard decoction of raw and fried Paeoniae Radix Alba, and the contents of gallic acid, catechin, albiflorin, paeoniflorin and benzoyl paeoniflorin were determined. The peak areas of standard decoction were analyzed by the independent t-test and orthogonal partial least squares discriminant analysis. There was no significant difference in extract rates between the standard decoction of raw and fried Paeoniae Radix Alba. After fried processing, the content of albiflorin increased by 0.26%, while the contents of gallic acid, catechin, paeoniflorin and benzoyl paeoniflorin decreased by 13.04%, 27.97%, 10.30% and 18.79% respectively. There were 14 common peaks in the fingerprint of standard decoction of raw Paeoniae Radix Alba, and 16 common peaks in the fried Paeoniae Radix Alba. Peak 1 and peak 3 were new ones after processing, among which the peak 3 was 5-hydroxymethylfurfural. The results showed that peak 1, peak 3, peak 11 and peak 15 were the key compounds to distinguish standard decoction of raw and fried Paeoniae Radix Alba. In conclusion, this method is stable and can be used for the study of quantity transfer and quality control in the preparation process of standard decoction, granules and other dosage forms for raw and fried Paeoniae Radix Alba, providing reference for the identification of raw and fried Paeoniae Radix Alba and related preparations.
本研究测定了白芍生品与炒白芍标准汤剂的提取率、多成分含量及指纹图谱，以考察二者的质量差异。建立了17批次白芍生品与炒白芍标准汤剂的超高效液相色谱指纹图谱，并测定了没食子酸、儿茶素、芍药苷、芍药内酯苷和苯甲酰芍药苷的含量。采用独立样本t检验和正交偏最小二乘法判别分析对标准汤剂的峰面积进行分析。白芍生品与炒白芍标准汤剂的提取率无显著差异。炒制后，芍药苷含量增加0.26%，而没食子酸、儿茶素、芍药内酯苷和苯甲酰芍药苷含量分别降低13.04%、27.97%、10.30%和18.79%。白芍生品标准汤剂指纹图谱中有14个共有峰，炒白芍有16个共有峰。峰1和峰3为炮制后新增的峰，其中峰3为5-羟甲基糠醛。结果表明，峰1、峰3、峰11和峰15是区分白芍生品与炒白芍标准汤剂的关键成分。综上所述，该方法稳定，可用于白芍生品与炒白芍标准汤剂、颗粒剂等剂型制备过程中的量效传递及质量控制研究，为白芍生品与炒白芍及其相关制剂的鉴别提供参考。
