主 办:北 京 中 医 药 大 学
ISSN 1006-2157 CN 11-3574/R

北京中医药大学学报 ›› 2015, Vol. 38 ›› Issue (7): 473-480.doi: 10.3969/j.issn.1006-2157.2015.07.010

• 中药化学 • 上一篇    下一篇

基于药物体系的栀子特征图谱质量表征关联分析

许舒娅1, 李钢1, 梅莹莹1, 卢广英1, 赵丽敏1, 唐雪阳1, 张璐1李焕娟1, 彭平1, 石任兵1, 2#   

  1. 1 北京中医药大学中药学院 国家中医药管理局中药经典名方有效物质发现重点实验室北京 100102;
    2 北京市教委中药质量控制技术工程中心
  • 收稿日期:2014-12-30 出版日期:2015-07-30 发布日期:2015-07-30
  • 通讯作者: 石任兵, 男, 博士, 教授, 博士生导师, 研究方向:中药(复方)有效物质基础研究与药物创新, E-mail:shirb@126.com
  • 作者简介:许舒娅, 女, 在读硕士生
  • 基金资助:
    *十二五国家科技支撑计划项目(No.2012BAI29B06), 北京中医药大学创新团队资助项目(No.2011-CXTD-12), 北京中医药大学重点学科开放课题(No.2013-2DXKKF-23)

Quality representation and correlation analysis of Fructus Gardenia based on characteristic spectrum of medicinal system

XU Shu-ya1, LI Gang1, MEI Ying-ying1, LU Guang-ying1, ZHAO Li-min1, TANG Xue-yang1, ZHANG Lu1, LI Huan-juan1, PENG Ping1, SHI Ren-bing1, 2 #   

  1. 1 Key Unit of Exploring Effective Substances of Classical and Famous Formulas of State Administration of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102;
    2 Quality Control Technology and Engineering Center of Chinese Medicine, Beijing Municipal Commission of Education
  • Received:2014-12-30 Online:2015-07-30 Published:2015-07-30

摘要: 目的 建立基于药物体系的栀子特征图谱质量表征关联分析方法与评价模式, 有效精准地评价栀子饮片质量。方法 运用所建立的HPLC-PDA法表征栀子药物体系特征图谱质量, 基于特征图谱中特征峰的数量及所属化学类型对16批栀子饮片进行质的表征, 基于特征图谱中特征指标性成分栀子苷、京尼平龙胆双糖苷和绿原酸的含量及环烯醚萜类(以栀子苷表征)、苯丙酸类(以绿原酸表征)的含量, 同时采用香草醛-高氯酸显色法测定栀子总萜含量, 三氯化铁-铁氰化钾显色法测定栀子总酚含量, 对16批栀子饮片进行量的表征, 并基于基准饮片将16批栀子饮片质与量的表征结果分别进行关联性分析。结果 以批号6为基准, 栀子饮片特征图谱中共含有特征峰9个, 其中环烯醚萜成分特征峰4个, 苯丙酸类成分特征峰5个, 16批饮片色谱图中均含有此9个特征峰。批号3、4、7、8、13有效指标性成分总体含量高于基准批号6, 批号7、1、9、4、3、12、5、14与基准批号6关联性最高, 综合评价得出批号3、4、6、7优良度居前。结论 建立了栀子饮片的HPLC特征图谱质量表征方法, 并结合总酚及总萜含量测定对16批栀子饮片进行质量表征。所建立的基于药物体系的栀子特征图谱质量表征关联分析模式, 关注了栀子饮片质量整体关联性与应用有效性, 能有效精准地评价栀子饮片质量。

关键词: 栀子, 特征图谱, 质量评价, 关联分析, 栀子苷, 京尼平龙胆双糖苷, 绿原酸

Abstract: Objective To establish the quality representation and correlation analysis method based on the characteristic spectrum of medicinal system of raw decoction pieces of Zhizi (Fructus Gardenia), so as to evaluate quality of Zhizi pieces effectively and accurately. Methods Using established HPLC-PDA method to characterize the quality of Zhizi characteristic chromatogram of medicinal system. The quality of 16 batches of Zhizi pieces was represented according to the number and chemical type of characteristic peaks on chromatogram, and the quantity of 16 batches of Zhizi pieces was represented based on the content of characteristic index components of gardenoside, genipin 1-gentiobioside, chlorogenic acid, iridoids (represented by gardenoside) and phenylpropionic acids (represented by chlorogenic acid). The content of total terpenoids was determined by using vanillin-perchloric acid colorimetric method and the content of total phenols was detected by using chloride-potassium ferricyanide colorimetric method. Correlation analysis of quality and quantity representations was then performed referring to the benchmark pieces. Results As the reference substance, characteristic spectrum of Lot.6 contains nine characteristic peaks including four peaks of iridoids and five peaks of phenylpropionic acids, which all appeard on the chromatograms of 16 batches Zhizi pieces. Lot.3, 4, 7, 8, 13 Zhizi pieces had more effective index components than that of Lot.6, and Lot. 7, 1, 9, 4, 3, 12, 5, 14 pieces had higher correlation degree to Lot.6. After comprehensive evaluation, the quality of Lot. 3, 4, 6, 7 were better. Conclusion The established HPLC methods by quality and quantity representation of characteristic spectrum of 16 batches of Zhizi pieces is simple and accurate. And the evaluation mode of quantity and quality and their correlation based on Zhizi medicinal system, concerning on systemic correlation and application validity, can evaluate the quality of Zhizi pieces effectively and accurately.

Key words: Zhizi(Fructus Gardenia), characteristic chromatogram, quality evaluation, correlation analysis, gardenoside, genipin 1-gentiobioside, chlorogenic acid

中图分类号: 

  • R284.1