肉桂精准煮散饮片与原饮片的煎煮质量

目的:研究化学指纹图谱及DNA条形码分子鉴定技术在肉桂精准煮散饮片质量体系的应用。方法:应用psb Atrn H序列作为DNA条形码对肉桂进行鉴定;采用标准汤剂煎煮法,比较原饮片及不同规格煮散饮片的出膏率。建立肉桂HPLC指纹图谱,测定指标成分肉桂酸、肉桂醛的含量,同时标定指纹图谱共有峰,比较各样品共有峰相对峰面积及相似度评价。结果:psb A-trn H序列对肉桂药材可实现准确鉴定;精准煮散饮片平均出膏率及煎煮液中指标成分肉桂酸、肉桂醛含量略高于原饮片,且含量差异性明显减小,RSD从原饮片的5.19%、26.80%降低为0.36%、0.42%。10个共有峰相对峰面积均有所升高,均一性明显提高。结论:肉桂精准煮散饮片可提高原饮片的煎煮效率及均一性。

Comparative Study on the Decoction Quality Between Precise Powder and Original Slices of Cinnamonum Cassia Presl

To study the application of precise powder decoction pieces (PPDP) of Cinnamonum cassia Presl (CCP) with chemical fingerprint chromatography and DNA molecular identification technology were used on quality system. Methods: PsbA-trnH sequence was used as DNA barcode to indentify CCP. Different specifications of PPDP were prepared, and their dry extract content rates were compared with that of original slices. HPLC fingerprint of CCP was established and the contents of cinnamic acid and cinnamic aldehyde were measured. Common peak of fingerprint was demarcated. The common peak relative peak areas and similarity evaluation of each sample were compared. Results: CCP could be accurately identified by psbA-trnH sequences. The extract rate of the concentration of cinnamic acid and cinnamic aldehyde of PPDP were slightly higher than that of the original pieces, and the content differences decreased significantly. RSD of inter-assay dissolution of cinnamic acid and cinnamic aldehyde of the original slices were 5.19% and 26.80%, respectively, which could be reduced to 0.36% and 0.42% after mixing and preparing into PPDP. The relative peak areas of the 10 common peaks were increased, and uniformity was significantly improved. Conclusion: The precise powder decoction pieces of CCP can improve the extraction efficiency and uniformity of original slices.