不同炮制方法对川芎中化学成分的影响研究

通过测定川芎不同炮制品中浸出物的含量及绿原酸、阿魏酸、洋川芎内酯Ⅰ、阿魏酸松柏酯、洋川芎内酯A、藁本内酯的含量,研究不同炮制方法对川芎醇溶性浸出物及6种成分含量的影响。浸出物的测定按照2020年版《中国药典》四部2201项下醇溶性浸出物测定法进行;含量测定采用Agilent TC-C18柱(4.6 mm×250 mm,5μm),流动相为乙腈(A)-0.5%醋酸溶液(B),梯度洗脱,柱温30℃,流速1.0 mL·min-1,检测波长285 nm,进样量10μL。结果表明,与生川芎相比,川芎炮制品的浸出物含量均明显增加,增加程度为蜜川芎>酒川芎>芷川芎>茶川芎。高效液相测定方法便捷、可靠,川芎及其炮制品中绿原酸、阿魏酸、洋川芎内酯Ⅰ、阿魏酸松柏酯、洋川芎内酯A、藁本内酯线性关系良好,精密度、重复性、稳定性及加样回收率均良好。川芎炮制前后共有色谱峰15个,指认了其中8个,与炮制前相比,川芎蜜炙、酒炙后新增2个色谱峰,白芷提取物炮制后新增了4个色谱峰;酒川芎中绿原酸、阿魏酸、洋川芎内酯Ⅰ、阿魏酸松柏酯、洋川芎内酯A、藁本内酯的含量均减少;蜜川芎、茶川芎、芷川芎中除阿魏酸含量增加外,其余5种成分含量均减少。黄酒、蜂蜜、茶叶及白芷提取物均能促进川芎中化学成分的溶出,增加浸出物的含量;川芎不同炮制品中6种成分含量的变化可为研究川芎不同炮制品化学成分、药效变化提供一定的依据。

Study on effect of different processing methods on chemical components of Chuanxiong Rhizoma

To determine the content of extracts in different processed products of Chuanxiong Rhizoma and the content of chlorogenic acid,ferulic acid,senkyunolideⅠ,coniferyl ferulate,senkyunolide A and ligustilide,in order to study the effect of different proces-sing methods on the alcohol-soluble extract and the content of six ingredients of Chuanxiong Rhizoma.The extract was determined according to the alcohol-soluble extract determination method set forth in item 2201 of the 2020 Chinese PharmacopoeiaⅣ;the content was determined by using Agilent TC-C18 column(4.6 mm×250 mm,5μm)for gradient elution,with acetonitrile(A)-0.5%acetic acid solution(B)as the mobile phase;the column temperature was at 30℃;the flow rate was 1.0 mL·min-1,the detection wavelength was 285 nm;and the injection volume was 10μL.Compared with Chuanxiong Rhizoma,the extracts of processed products all increased significantly;by the degree of increase,the order was stir-frying Chuanxiong Rhizoma with honey>stir-frying Chuanxiong Rhizoma with rice wine>stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction>stir-frying Chuanxiong Rhizoma with tea decoction;the HPLC method was convenient and reliable,with a high linear relationship of chlorogenic acid,ferulic acid,senkyunolideⅠ,coniferyl ferulate,senkyunolide A and ligustilide,and a high precision,repeatability,stability and the sample recovery rate in Chuanxiong Rhizoma and its processed products.There were 15 chromatographic peaks before and after processing,eight of them were identified.Compared with the pre-processing,two chromatographic peaks were added after the stir-frying with honey and rice wine;and four chromatographic peaks were added after the processing with Angelicae Dahuricae Radix decoction;the contents of chlorogenic acid,ferulic acid,senkyunolideⅠ,coniferyl ferulate,senkyunolide A,and ligustilide in stir-frying Chuanxiong Rhizoma with rice wine were all reduced.Except for the content of ferulic acid that increased,the content of the other five components decreased in stir-frying Chuanxiong Rhizoma with honey,stir-frying Chuanxiong Rhizoma with tea decoction,and stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction.Rice wine,honey,decoction of tea and Angelicae Dahuricae Radix could all promote the dissolution of chemical components in Chuanxiong Rhizoma,and increase the content of extract;the changes in the contents of six components of different processed products could provide a certain basis for studying chemical composition and efficacy of different processed products of Chuanxiong Rhizoma.