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目的:建立巴戟天蒽醌类成分指纹图谱分析方法,分析炮制技术对巴戟天蒽醌类成分的影响,为巴戟天炮制品质量标准评价体系的制定提供实验参考。方法:采用HPLC法,Sinergi 4u fusion-RP 80 A色谱柱(Phenomenex,250 mm×4.6 mm,4μm),以乙腈-0.4%磷酸水梯度洗脱,检测波长:254 nm,柱温:室温。建立巴戟天蒽醌类成分指纹图谱模型,使用计算机辅助相似度评价软件及统计学方法进行数据处理,得出不同产地巴戟天生品及炮制品蒽醌类成分指纹图谱共有模式。结果:经相似度软件分析后确定不同产地巴戟天生品与广东德庆巴戟天不同炮制品的蒽醌类成分指纹图谱中均有20个共有峰。其中,不同炮制品蒽醌类成分具有相似性,但共有峰相对含量具有差异性。另对照品对样品峰进行标定,结果 12号峰为1,8-二羟基蒽醌。结论:巴戟天经不同炮制方法处理后,蒽醌类成分相对含量有变化。炮制辅料与温度为炮制过程中对巴戟天蒽醌类成分的二大影响因素。其中,以甘草制得的巴戟天蒽醌类成分含量变化尤为明显,其次为酒制与盐制,同时炒制对巴戟天中蒽醌类成分的影响较蒸制大。
OBJECTIVE: To establish a method for the fingerprint analysis of anthraquinones in Morinda officinalis, analyze the influence of processing techniques on the anthraquinones in Morinda officinalis, and provide experimental reference for the establishment of the evaluation system of anthraquinones in Morinda officinalis. Methods: The elution was performed on a Sinergi 4u fusion-RP 80 A column (Phenomenex, 250 mm × 4.6 mm, 4 μm) by gradient elution with acetonitrile-0.4% phosphoric acid. The detection wavelength was 254 nm and the column temperature was room temperature. The fingerprint model of anthraquinones in Morinda officinalis L. was established. The data were processed by computer-aided similarity evaluation software and statistical methods. The fingerprint pattern of anthraquinones in Morinda officinalis from different areas was obtained. Results: The fingerprint of anthraquinones in different products of Morinda officinalis from different origins and Morinda officinalis from Deqing city of Guangdong Province was confirmed by similarity software analysis. Among them, the anthraquinones of different processed products had similarities, but the relative peak content of common peaks was different. Another reference standard sample peak calibration, the results of the peak No. 12 1,8-dihydroxyanthraquinone. Conclusion: Morinda officinalis treated by different methods, the relative content of anthraquinones changes. Processing accessories and temperature for the processing of anthraquinones Morinda officinalis composition of the two major factors. Among them, the content of anthraquinones in the root of Radix et Rhizoma Morinda officinalis changed especially obviously, followed by wine and salt, and the effect of saute on the anthraquinones in Morinda officinalis was stronger than steaming.