抗衰老复方化学配伍关系的色谱指纹谱研究

目的对抗衰老复方形成、配伍以及配制过程的变化进行指纹图谱研究。方法建立HPLC-UV和LC-M S指纹图谱,对图谱结果进行比较分析。结果以获取的复方指纹图谱18个编码指纹峰为基础,对药材指纹图谱将复方中编码的指纹峰进行来源归属,其中复方1、2号峰来自灵芝11L、21L号峰;复方4、5号峰来自女贞子1N、4N号峰;复方3、8、9、10、11、12、13、14、18号峰来自五味子1W、4W、12W、14W、16W、18W、22W、26W、31W号峰,而复方6、7、15、16、17号峰无药材归属峰。归属显示在该测定方法下,药材来源的峰在复方中的表达可以划分一定的指纹区域,其中6~14 m in主要来自灵芝,20~30 m in主要来自女贞子,40 m in以后主要来自五味子,区域的划分加强了抗衰老复方的化学配伍研究的针对性。结论药材到复方的形成过程中,药材会产生两种变化,一种是不受共存药材的影响;而另一种是受到影响,结合在抗衰老复方的配制中,如果考虑3药共煎和药材先后加入的情况,则五味子的加入顺序会影响最终复方的质量,而先投入五味子,后投入女贞子或者灵芝,产生的复方与3药共煎的结果是相同的,说明在复方配置过程中,药材的变化受到了药材间配伍关系的影响,结果为复方的配伍和质量研究提供了可行途径。

Fingerprint in chemical compatibility of Anti-aging Compound Recipe

Objective To study the variance of fingerprint peaks in the processes of Antiaging Compound Recipe formation,compatibility,and preparation.Methods Anti-aging Compound Recipe and its herbs7 fingerprint chromatogram were studied and validated by HPLC/UV and LC/MS which were used in chemical compatibility.Results Based on the 1 8 code peaks from compound recipe fingerprint and compared with herb fingerprints,1 8 code peaks of compound recipe were under the assignment of herb source,that was,No.1,2 from Ganoderma No.1 1L,21L;No.4,5 from Fructus Ligustri Lucidi No.1N,4N;No.3,8,9,10,11,12,13,14,18 from Fructus Schisandrae.No.1W,4W,12W,14W,16W,18W,22W,26W,31W;and No.6,7,15,16,17 were no assignment.The assignment resulted the peaks of herb source could be divided into several fingerprint regions,as antiaging formulae,6-14 min mainly from Ganoderma,20-30 min from Fructus Ligustri Lucidi,after 40 min from Fructus Schisandrde.All of them enhanced what the study on chemical compatibility of Antiaging Compound Recipe was aimed at.Conclusion The tWO actions have appeared during mixing the crude Chinese medicinal materials into a formula recipe,one is no influence among the coexisted raw materials,while the other iS with influence each other.In Antiaging Compound Recipe the three CO-decocted raw materials and their sequence put into are considered.Final results present that Fructus Schisandrae adding sequence could influence the quality of compound recipe which illustrated the compatibility among herbs and determined the variance of herbs during the preparation of compound recipe.And the results also provide a feasible way to study the compatibility and quality of compound recipe.