Li Jia-Qi, Xue Zhen-Zhen, Yang Bin
Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences Beijing 100700, China.
Artemisinin Research Center, China Academy of Chinese Medical Sciences Beijing 100700, China.
Zhongguo Zhong Yao Za Zhi. 2023 May;48(9):2435-2454. doi: 10.19540/j.cnki.cjcmm.20230208.301.
This study aimed to investigate the impact of ginger juice on chemical profile of Magnoliae Officinalis Cortex(MOC) when they were processed together. Ultra-high-performance liquid chromatography coupled to quadrupole-orbitrap high-resolution mass spectrometry(UHPLC-Q-Orbitrap HRMS) was used for qualitative analysis of the chemical component of MOC samples before and after being processed with ginger juice. UPLC was performed to observe the content variation of eight main components in processed MOC. A total of 174 compounds were identified or tentatively deduced from processed and unprocessed MOC samples according to MS data obtained in positive and negative ion mode. After MOC was processed with ginger juice, the peak areas of most phenolics increased, while the peak areas of most phenylethanoid glycosides decreased; as for neolignans, oxyneolignans, other lignans and alkaloids, changes in the peak area were variable, and the peak areas of terpenoid-lignans varied little. Additionally, gingerols and diarylheptanoids were only detected in the processed MOC sample. The contents of syringin, magnoloside A, and magnoloside B decreased significantly in the processed MOC sample while no significant difference was observed in the contents of magnoflorine, magnocurarine, honokiol, obovatol, and magnolol. This study comprehensively explored the content variation of chemical components in processed and unprocessed MOC samples derived from different regions and with different tree ages using UPLC and UHPLC-Q-Orbitrap HRMS, and summarized the variation characteristics of various compounds. The results provide a data foundation for further research on pharmacodynamic substances of MOC processed with ginger juice.
本研究旨在探讨姜汁与厚朴（Magnoliae Officinalis Cortex，MOC）共处理时对厚朴化学特征的影响。采用超高效液相色谱-四极杆-轨道阱高分辨质谱联用技术（UHPLC-Q-Orbitrap HRMS）对厚朴样品在姜汁处理前后的化学成分进行定性分析。通过UPLC观察姜汁处理后厚朴中8种主要成分的含量变化。根据正离子和负离子模式下获得的质谱数据，从处理和未处理的厚朴样品中总共鉴定或初步推断出174种化合物。厚朴经姜汁处理后，大多数酚类化合物的峰面积增加，而大多数苯乙醇苷的峰面积减少；对于新木脂素、氧化新木脂素、其他木脂素和生物碱，峰面积变化不一，萜类木脂素的峰面积变化不大。此外，姜辣素和二芳基庚烷类化合物仅在处理后的厚朴样品中检测到。处理后的厚朴样品中紫丁香苷、厚朴苷A和厚朴苷B的含量显著降低，而木兰碱、厚朴箭毒碱、和厚朴酚、鹅掌楸碱和厚朴酚的含量未观察到显著差异。本研究利用UPLC和UHPLC-Q-Orbitrap HRMS全面探究了来自不同产地、不同树龄的处理和未处理厚朴样品中化学成分的含量变化，并总结了各类化合物的变化特征。研究结果为进一步研究姜汁处理厚朴的药效物质提供了数据基础。
