Zhang Xian, Zheng Hai-Lian, Zhang Na, Xu Cheng, Lu Mei-Qi, Meng Ling-Bang, Yu Huan
School of Pharmacy, Jiangxi University of Chinese Medicine Nanchang 330004, China.
Zhongguo Zhong Yao Za Zhi. 2024 Nov;49(22):6138-6148. doi: 10.19540/j.cnki.cjcmm.20240809.301.
This study utilized ultra-performance liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry(UPLC-Q-TOF-MS) to rapidly analyze and identify the chemical constituents in five processed products of Strychni Semen(raw, sand-roasted, fried, urine-soaked, and vinegar-processed products). Using PeakView software to extract compound information, 50 chemical components were identified based on retention time, accurate molecular ion peaks, secondary mass spectrometry data, and comparison with reference standards and relevant literature. Specifically, 41 components were identified in raw Strychni Semen, 48 in sand-roasted, 43 in fried, 41 in urine-soaked, and 40 in vinegar-processed products. Principal component analysis(PCA) and orthogonal partial least squares discriminant analysis(OPLS-DA) were employed to identify differential components among the processed products, with variable importance in projection(VIP) values>1 and a t-test with P<0.05 as criteria. PCA revealed significant differences among the five processed products, demonstrating good clustering and separation. OPLS-DA identified 13 differential components, including brucine, strychnine, loganic acid, and chlorogenic acid. The results indicated that S. nux-vomica primarily contained alkaloids, organic acids, and glycosides, with significant compositional differences among the various processed products. Notably, the content of key components such as brucine and strychnine decreased after processing, with the most significant reduction observed in vinegar-processed Strychni Semen. In conclusion, this study provides a comprehensive comparison of the effects of different processing methods on the chemical composition of Strychni Semen, exploring the differences in the material basis of the processed products and offering data to support the scientific rationale behind the processing of Strychni Semen.
本研究采用超高效液相色谱-四极杆-飞行时间质谱联用技术（UPLC-Q-TOF-MS）对马钱子的五种炮制品（生品、砂烫品、炒制品、尿制品和醋制品）中的化学成分进行快速分析和鉴定。利用PeakView软件提取化合物信息，根据保留时间、精确分子离子峰、二级质谱数据，并与参考标准品和相关文献进行比较，鉴定出50种化学成分。具体而言，生马钱子中鉴定出41种成分，砂烫品中鉴定出48种，炒制品中鉴定出43种，尿制品中鉴定出41种，醋制品中鉴定出40种。采用主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）来鉴定炮制品之间的差异成分，以投影变量重要性（VIP）值>1和P<0.05的t检验为标准。PCA显示五种炮制品之间存在显著差异，具有良好的聚类和分离效果。OPLS-DA鉴定出13种差异成分，包括马钱子碱、士的宁、马钱子酸和绿原酸。结果表明，马钱子主要含有生物碱、有机酸和糖苷类成分，不同炮制品之间的成分存在显著差异。值得注意的是，马钱子碱和士的宁等关键成分在炮制后含量降低，其中醋制马钱子中含量降低最为显著。总之，本研究全面比较了不同炮制方法对马钱子化学成分的影响，探讨了炮制品物质基础的差异，为马钱子炮制的科学依据提供了数据支持。
