以标准汤剂为基准建立丹参的质量评价方法

市售的丹参配方颗粒质量差异大,主要原因是丹参原料饮片质量的不均一性、缺乏统一规范的生产工艺和系统的质量评价方法。配方颗粒和"标准汤剂"具有质量一致性。该文将从"标准汤剂"角度,建立评价丹参水煎液质量的系统评价方法,探索影响丹参配方颗粒质量均一性差的主要因素。制备丹参标准汤剂,建立指纹图谱并测定丹酚酸B含量,采用UPLCQTOF-MS对主要色谱峰进行结构确认;计算出膏率、指标成分转移率和p H等参数,评价工艺的稳定性。结果显示丹参标准煎液的主要成分为酚酸类成分,丹参煎液的出膏率、丹酚酸B的转移率和p H变化不大,且所得标准汤剂的指纹图谱相似度高,表明制备工艺的稳定性良好;标准煎液中丹酚酸B含量范围波动大,主要源于丹参药材中丹酚酸B含量的差异性。

Establish quality evaluation method based on standard decoction of Danshen extract

The quality of Danshen extract granules on market is largely different from each other mainly due to the heterogeneous quality of raw materials of Salvia miltiorrhiza, various producing procedures and lack of good quality evaluation method. Formula granule and "standard decoction" have the same quality. In this paper, a systematic evaluation method for the quality of Danshen decoction was established from the perspective of "standard decoction", in order to explore the main factors affecting the quality uniformity of Danshen extract granules. Danshen standard decoction was prepared; then the fingerprint method was developed to determine the content of salvianolic acid B; and the main peaks in the fingerprint were identified with UPLC-QTOF/MS to clarify the chemical compositions of Danshen decoction. Three indexes were calculated to evaluate the stability of whole process, including the extraction ratio; transfer rate of index components and pH value. The results showed that the main components of Danshen decoction were phenolic acids, while the extraction rate, the transfer rate of salvianolic acid B and pH value were in a relatively stable level, and the similarity in the fingerprint of standard decoction was high, indicating that the preparation procedure was stable. The level of salvianolic acid B in the standard decoction was in a large range, which was mainly due to the difference in the quality of Salviae Miltiorrhizae Radix et Rhizoma.