黄芪甘温药性物质基础组分拆分的化学成分交叉验证方法学研究

目的:探索黄芪的拆分组分之间有无交叉,对组分拆分交叉验证的方法学进行研究,为黄芪甘温药性组分的判定提供研究基础。方法:采用水煎煮提取,不同溶剂萃取,分别以HPLC-UV和HPLC-ELSD数据作指纹图谱相似度评价以及主成分分析。结果:指纹图谱相似度评价和主成分分析的定性结果显示,黄酮组分与其余各组分之间相似度均小于0.31,皂苷组分与各组分之间相似度均小于0.34。结论:溶剂萃取法获得的拆分组分之间交叉较小,紫外和蒸发光散射两种数据获取方式相结合、相似度分析和主成分分析两种数据评价模式相结合的方法学能够有效的评价黄芪组分的交叉度,从而有利于黄芪甘温药性组分的判定。

The Study on Cross Validation Method for the Split Constituent of the Material from Astragalus Sweet and Warm Property

Whether there was crossing between Astragalus major split constituents was explored, and the methodology of cross validation for split constituents was studied to determine Astragalus sweet and warm property. The Astragalus was extracted by boiling water or other different solvents, and detected by HPLC-DAD or HPLC-ELSD. Finally, the similarity of each constituent was calculated by fingerprint software. Similarities of flavonoids and saponin constituents were all less than 0.31 and 0.34, respectively, compared to other constituents. The cross situation of nature-taste split components which was extracted by solvents was not serious. This method was proven to be feasible, and provided a theoretical and substantial basis for the Chinese taste pharmacological experiments and would be conductive to determine Astragalus sweet and warm property.