甘肃道地药材红芪与炙红芪指纹图谱对比研究

目的：建立红芪与炙红芪指纹图谱，比较红芪蜜炙前后指纹图谱差异。方法：采用HPLC色谱技术绘制红芪与炙红芪醇提液指纹图谱，利用相似度软件分析红芪与炙红芪指纹图谱差异。HPLC色谱条件如下：色谱柱：Agilent HC-C₁₈色谱柱（4.6 mm×250 mm，5 μm）；流动相为乙腈-0.01%磷酸水溶液。流速：1.0 mL·min^-1；检测波长：280 nm；柱温：30 ℃；进样量10 μL。梯度洗脱程序：0~5 min，乙腈2%~5%；5~20 min，乙腈5%~16%；20~35 min，乙腈16%~18%；35~36 min，乙腈18%~30%；36~66 min，乙腈30%~60%；66~80 min，乙腈60%~90%。结果：红芪与炙红芪甲醇提取液指纹图谱中有19个共有峰，除1，4，6，18，19号峰外，其余共有峰峰面积具有显著性差异。与红芪组相比，炙红芪组9号和2，3，8，10，11，16，17号共有峰峰面积均显著增加，P<0.05和P<0.01。5，7，12，13，14，15号共有峰峰面积显著减少，P<0.01。其中16号峰为毛蕊异黄酮，17号峰为芒柄花素；20号和21号峰为炙红芪组新出现的色谱峰。结论：红芪与炙红芪醇提液指纹图谱存在差异，红芪蜜炙前后化学成分存在量与质的差异，表明蜜炙过程对红芪中化学成分影响显著，可以采用指纹图谱对红芪与炙红芪做鉴别和质量控制。

Comparativestudy on fingerprint of Hedysari Radix and honey-processed Hedysari Radix in Gansu province

OBJECTIVE To establish the fingerprint of Hedysari Radix and honey-processed Hedysari Radix and compare the difference of fingerprint before and after Hedysari Radix-based honey processing. METHODS The HPLC chromatographic technique was used to draw the fingerprint of the methanol extract of Hedysari Radix and honey-processed Hedysari Radix, and the similarity software was used to analyze the difference between the fingerprint of Hedysari Radix and honey-processed Hedysari Radix. The chromatographic conditions were as follows:column:Agilent HC-C₁₈ column (4. 6 mm×250 mm, 5 μm); The mobile phase is acetonitrile-0.01% phosphoric acid solution. The flow rate was 1:1.0 ml·min^-1; The detection wavelength was 1:280 nm;the column temperature was 30℃, and the injection amount was 10 μL. The gradient elution procedure:0-5 min, acetonitrile 2%-5%; 5-20 min, acetonitrile 5%-16%; 20-35 min, acetonitrile 16%-18%; 35-36 min, acetonitrile 18%-30%; 36-66 min, acetonitrile 30%-60%; 66-80 min, acetonitrile 60%-90%. RESULTS There were 19 common peaks in the fingerprints of methanol extract of Hedysari Radix and honey-processed Hedysari Radix, except for the peaks of 1, 4, 6, 18 and 19, and there were significant differences in the area of the other common peaks. Compared with Hedysari Radix, the common peak areas of 9, 2, 3, 8, 10, 11, 16, and 17 in the honey-processed Hedysari Radix group were significantly increased ((P<0.05 and P<0.01). The peak areas of common peaks 5, 7, 12, 13, 14, and 15 were significantly reduced (P<0.01) Among them, 16 was isoflavone, 17 was amaranthin, and 20 and 21 were the new chromatographic peaks in Hedysari Radix group. CCONCLUSION There was a difference in quantity and quality between the fingerprints of methanol extract of Hedysari Radix and honey-processed Hedysari Radix, which indicated that the process of honey cooking has a significant effect on the chemical components of Hedysari Radix. The fingerprints can be used to identify and control the quality of Hedysari Radix and honey-processed Hedysari Radix.