天麻清蒸过程中7种化学成分变化规律研究及分析

目的:探讨天麻清蒸过程中7种化学成分的动态变化规律。方法:采用HPLC同时测定天麻生品及清蒸不同时间炮制品中天麻素(GA)、柠檬酸(CA)、对羟基苯甲醇(HA)、巴利森苷A(PA)、巴利森苷B(PB)、巴利森苷C(PC)、巴利森苷E(PE)的含量,从各化合物结构初步推断其可能存在的变化途径,并用SPSS 16.0、SIMCA 13.0软件对不同炮制品进行聚类分析(HCA)和偏最小二乘法-判别分析(PLS-DA)。结果:天麻蒸制60min后各成分含量趋于稳定,在蒸制过程中,PA、PE发生不完全水解,GA、CA、PB含量逐渐增加,HA、PC含量几乎不变,初步推断PA、PE水解可形成GA、CA、PB;HCA分析表明天麻蒸制样品可大致聚成4类;PLS-DA分析可以区分天麻不同蒸制样品,GA和PB对样品区分具有较大的贡献率。结论:蒸制影响天麻中天麻素类成分含量,为揭示天麻的炮制原理与天麻饮片的规范化炮制提供实验依据,为天麻饮片质量标志物(Q-Marker)的研究奠定基础。

Research and analysis of the dynamic changes of seven chemical compounds from Gastrodia elata affected by different steaming time spans

OBJECTIVE To study on dynamic changes of seven chemical components in steamed Gastrodia elata.METHODS The contents of gastrodin (GA),citric acid (CA),p-hydroxybenzyl alcohol (HA),parishin A (PA),parishin B (PB),parishin C (PC) and parishin E (PE) were simultaneously determined by HPLC in Gastrodia elata and steamed after different processing times.Based on the compound structure,the possible changes were analyzed,and the cluster analysis (HCA) and partial least squares discriminant analysis (PLS-DA) were performed with SPSS 16 and SIMCA 13.0 software for different processed products.RESULTS The results showed that the content of each composition tended to be stable after steaming for 60 min.In the steaming process,PA and PE were incompletely hydrolyzed,GA,CA and PB increased gradually,while HA and PC were almost unchanged.PA and PE could be changed into GA,CA or PB.HCA showed that the samples might be roughly classified into four groups.PLS-DA showed that different samples could be distinguished,and GA and PB had relatively great effects on the classification.CONCLUSION Steaming can influence the contents of chemical compounds from Gastrodia elata.The research can provide the experimental evidence for the processing mechanism,as well as the processing standardization and quality markers (Q-Marker) of Gastrodia elata.