栀子不同炮制品标准汤剂的对比研究

目的 研究栀子不同炮制品标准汤剂质量指标的差异。方法 测定19批栀子、炒栀子和焦栀子标准汤剂出膏率、指标成分栀子苷的含量和转移率，并建立标准汤剂指纹图谱，计算指纹图谱相似度，采用对照品比对的方式对共有峰进行确证，以指纹图谱共有峰的峰面积为变量，进行正交偏最小二乘法-判别分析（OPLS-DA），寻找差异性标志物。结果 标准汤剂的出膏率排序焦栀子>栀子>炒栀子；栀子苷的含量排序栀子>炒栀子>焦栀子；栀子苷的转移率排序焦栀子>栀子>炒栀子。栀子、炒栀子和焦栀子指纹图谱均标识出7个共有峰，指认出其中5个成分，栀子不同炮制品标准汤剂指纹图谱的相似度均大于0.95；OPLS-DA将栀子、炒栀子和焦栀子分为两类，并找到5个差异性成分，分别为峰6、峰5、峰7、峰3和峰2，表明随着炒制程度的加深，上述化学成分在标准汤剂中的含量逐渐降低。结论 可为栀子、炒栀子和焦栀子配方颗粒及其经典名方复方制剂的研究与开发提供参考。

Comparative Study on Standard Decoction of Different Processed Products of Gardeniae Fructus

Objective To investigate the differences in quality indicators of standard decoctions for different processed products of Gardeniae Fructus.Methods The paste yield rate, as well as the content and transfer rate of the indicator component geniposide in 19 batches of Gardeniae Fructus, stir-fried Gardeniae Fructus and burnt Gardeniae Fructus decoction were determined. The fingerprints of their standard decoctions were established, and the similarity of the fingerprints was calculated. The common peaks were confirmed by comparing the reference substances. The orthogonal partial least squares discriminant analysis (OPLS-DA) was carried out to find differential markers with the areas of these common peaks as variables.Results The paste yield rates of standard decoction were as follows: burnt Gardeniae Fructus>stir-fried Gardeniae Fructus>Gardeniae Fructus. The contents of geniposide were as follows: Gardeniae Fructus>stir-fried Gardeniae Fructus>burnt Gardeniae Fructus. The transfer rates of geniposide were as follows: burnt Gardeniae Fructus>Gardeniae Fructus>stir-fried Gardeniae Fructus. Seven common peaks were identified in the fingerprints of Gardeniae Fructus, stir-fried Gardeniae Fructus and burnt Gardeniae Fructus, among which five components were identified. The similarity of the fingerprints of different processed standard decoctions of Gardeniae Fructus was greater than 0.95. OPLS-DA divided Gardeniae Fructus, stir-fried Gardeniae Fructus and burnt Gardeniae Fructus into two categories and identified five distinct components, namely peak 6, peak 5, peak 7, peak 3, and peak 2. These data indicated that as an increasing degree of processing, the contents of the above chemical components in standard decoction gradually decreased.Conclusion This study provides an important reference for the research and development of Gardeniae Fructus, stir-fried Gardeniae Fructus and burnt Gardeniae Fructus formula granules and their classic formula compound formulations.