苍耳子清炒改砂炒炮制工艺研究

目的通过比较苍耳子Xanthii Fructus不同炮制品活性成分及毒性成分的质量分数,对苍耳子炮制工艺进行改进。方法采用《中国药典》2015年版方法测定生品、清炒和砂炒苍耳子中活性成分新绿原酸、绿原酸、隐绿原酸、咖啡酸、3,5-二咖啡酰奎宁酸、4,5-二咖啡酰奎宁酸以及毒性成分羧基苍术苷和苍术苷的质量分数;建立了苍耳子样品的指纹图谱,并对其用中国药典委员会颁布的中药色谱指纹图谱相似度评价系统软件(版本:2004A)、SPSS 19.0软件、SIMCAI 13.0软件进行相似度分析、聚类分析和偏最小二乘法-判别分析(PLS-DA)。结果苍耳子清炒改进为控温砂炒后的炮制工艺活性成分的质量分数高且毒性成分的质量分数低;19个样品的相似度均大于0.98;聚类分析表明样品可大致聚成4类;PLS-DA分析表明不同样品间可以区分开。结论建立的苍耳子质量分析方法重现性好,苍耳子炮制工艺由清炒法改进为砂炒法可行,实验为苍耳子炮制工艺改进提供了科学依据。

Improvement of different processing technologies of Xanthii Fructus

Objective To compare the different processed products of Xanthii Fructus and improve the processing technology of Xanthii Fructus. Methods Using 2015 version of Chinese Pharmacopoeia to determine the contents of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, 3, 5-dicaffeoylquinic acid, and 4, 5-dicaffeoylquinic acid as well as toxic ingredients, such as carboxyatractyloside and atractyloside in raw products, stir-fried and sand fried active ingredients of Xanthii Fructus; The fingerprint of Xanthii Fructus samples was established, and the Chinese Pharmacopoeia Commission promulgated the chromatographic fingerprint similarity evaluation system software (version: 2004A) for the similarity evaluation; SPSS 19.0 software analyzed cluster analysis and SIMCAI 13.0 software analyzed partial least squares-discriminant analysis (PLS-DA). Results The results showed that the active ingredient content of improved processing technology was high and toxic constituents content was low; The similarity of the 19 samples was greater than 0.98; Cluster analysis showed that the samples might be roughly classified into four groups; PLS-DA analysis showed that different samples can be distinguished. Conclusion The established analysis method of Xanthii Fructus has a good reproducibility verifies the feasibility of improved processing technology, and provides a scientific basis for quality control of Xanthii Fructus.