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目的:考察陈皮醋制前后化学成分的变化,为陈皮醋制前后药效变化的物质基础研究提供依据。方法:按照《中药炮制学辞典》方法醋制陈皮,采用HPLC法结合偏最小二乘判别分析(PLS-DA)对陈皮醋制前后的样品进行多元统计分析,得到陈皮醋制前后主要差异成分的信息。结果:醋制前后15个保留时间下的色谱峰变量有显著性差异,初步识别其中2个相对含量升高的组分分别为芸香柚皮苷和橙皮苷。结论:陈皮醋制前后化学成分发生改变,芸香柚皮苷和橙皮苷可能为陈皮醋制后药效改变的物质基础,为阐明其在临床应用中药效变化提供了依据。
OBJECTIVE: To investigate the changes of chemical composition before and after the vinegar preparation, and provide the basis for the material basis study on the changes of pharmacodynamics before and after the vinegar preparation. Methods: According to the method of traditional Chinese medicine concocted dictionary, Citrus rehmanniae Cortex was analyzed by using PLS-DA and Multivariate statistical analysis of samples before and after vinegar preparation by HPLC, and the main difference components information. Results: There were significant differences in the chromatographic peak variables of 15 retention time before and after vinegar. Rutin, naringin and hesperidin were identified in two of the two components. Conclusion: The chemical composition of Citrus vinegar has changed before and after. Rutin, naringin and hesperidin may be the material basis for the pharmacodynamic changes of Citrus rehmanniae vinegar, which provides the basis for elucidating the changes of pharmacodynamics in clinical application.