Zhang Guoqin, Liu Meiqi, Ma Zicheng, Wang Meng, Sun Lili, Liu Yanan, Ren Xiaoliang
School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China.
State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China.
Chem Biodivers. 2023 Mar;20(3):e202200989. doi: 10.1002/cbdv.202200989. Epub 2023 Feb 20.
In the processing field, there is a saying that "seed drugs be stir-fried". Bitter almond (BA) is a kind of seed Chinese medicine. BA need be used after being fried. To distinguish raw bitter almonds (RBA) from processed products and prove the rationality of "seed drugs be stir-fried", we analyzed the RBA and five processed products (scalded bitter almonds, fried bitter almonds, honey fried bitter almonds, bran fried bitter almonds, bitter almonds cream) using RP-HPLC fingerprints and chemometric methods. The similarity between RBA and processed products was 0.733∼0.995. Hierarchically clustered heatmap was used to evaluate the changes in components. Principal component analysis (PCA) was used for classification, and all samples are distinguished according to RBA and five processing methods. Six chemical markers were obtained by partial least squares discriminant analysis (PLS-DA). The content and degradation rate of amygdalin and β-glucosidase activity were determined. Compared with RBA, the content and degradation rate of amygdalin, and β-glucosidase activity were increased in bitter almonds cream. The content and degradation rate were decreased, and β-glucosidase was inactivated in other processed products. The above results showed that stir-frying had the best effect. The results showed that processing can ensure the stability of RBA quality, and the saying "seed drugs be stir-fried" is reasonable.
在炮制领域，有“逢子必炒”的说法。苦杏仁是一种种子类中药，苦杏仁需炒制后使用。为区分生苦杏仁（RBA）与炮制后的产品，并证明“逢子必炒”的合理性，我们采用反相高效液相色谱（RP-HPLC）指纹图谱和化学计量学方法，对RBA和五种炮制产品（燀苦杏仁、炒苦杏仁、蜜炙苦杏仁、麸炒苦杏仁、苦杏仁霜）进行了分析。RBA与炮制产品之间的相似度为0.733∼0.995。采用层次聚类热图评估成分变化，运用主成分分析（PCA）进行分类，所有样品均能根据RBA和五种炮制方法区分开来。通过偏最小二乘判别分析（PLS-DA）获得了六个化学标志物。测定了苦杏仁苷的含量和降解率以及β-葡萄糖苷酶的活性。与RBA相比，苦杏仁霜中苦杏仁苷的含量和降解率以及β-葡萄糖苷酶活性均升高。其他炮制产品中苦杏仁苷的含量和降解率降低，且β-葡萄糖苷酶失活。上述结果表明炒制效果最佳。结果表明，炮制可确保RBA质量的稳定性，“逢子必炒”的说法是合理的。
