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目的:基于植物代谢组学技术,建立分析京大戟炮制前后化学成分的UPLC-MS法。方法:采用Agilent XDB C8(150 mm×4.6 mm,5μm)色谱柱,以0.1%甲酸乙腈-0.1%甲酸溶液进行梯度洗脱,流速为0.8 m L/min,分流比为1∶3;ESI源负离子模式,m/z 100~900范围内全扫描,数据进行主成分分析(PCA)。结果:筛选出可以作为区分京大戟生品和炮制品95%乙醇提取物的7个化学标记物,鉴定了其中6个,分别为3,3’-二甲氧基鞣花酸-4’-O-β-D-吡喃木糖苷、3,3’-二甲氧基鞣花酸、(-)-(1S)-15-羟基-18-羧基西柏烯、鞣花酸、短叶苏木酚酸和没食子酸。结论:从植物代谢组学整体角度分析,京大戟生品和炮制品化学成分差异明显,推测此为京大戟炮制减毒作用的物质基础。
OBJECTIVE: To establish an UPLC-MS method for the analysis of chemical constituents of Fructus Euphorbia before and after processing based on plant metabonomics. Methods: The gradient was performed on a Agilent XDB C8 (150 mm × 4.6 mm, 5 μm) column with 0.1% formic acid in acetonitrile and 0.1% formic acid at a flow rate of 0.8 m L / min with a split ratio of 1: 3. The ESI source Negative ion mode, m / z 100 ~ 900 range of full scan, the data for principal component analysis (PCA). Results: Seven chemical markers that could be used to distinguish 95% ethanol extracts from processed and processed products of Jingda were screened out, of which 6 were identified as 3,3’-dimethoxylanthrassic acid-4 ’ O-β-D-xylopyranoside, 3,3’-dimethoxylanthranilate, (-) - (1S) -15-hydroxy-18-carboxymethylprednol, ellagic acid, Acid and gallic acid. CONCLUSION: From the perspective of plant metabolomics, the chemical compositions of raw and processed products of Jingzhajida are obviously different. It is presumed that this is the material basis for the attenuated effect of Chinese fir.