Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processed<italic style="font-style: italic"> </italic>with Steaming and Salt

Yi YU; Li-ping KANG; Qing-xiu HAO; Li ZHOU; Jian YANG; Long-bo ZHU; Ming-hua HU; Fang-li MA; Lan-ping GUO

doi:10.13422/j.cnki.syfjx.20202063

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Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processed with Steaming and Salt

更新时间：2021-12-03

- Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processed with Steaming and Salt
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 27, Issue 2, Pages: 146-152(2021)
- 作者机构：
  
  1.无限极（中国）有限公司，广州 510663
  2.中国中医科学院中药资源中心道地药材国家重点实验室培育基地，无限极中草药品质研究联合实验室，北京 100700
  3.北京中研百草检测认证有限公司，北京 100700
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20202063
  CLC： R284.2;R289;R22;R2-031
- Received：06 December 2019，
  
  Published Online：28 July 2020，
  
  Published：20 January 2021
- 稿件说明：
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余意,康利平,郝庆秀等.饮片巴戟天、巴戟肉和盐巴戟天主要化学成分的含量差异分析[J].中国实验方剂学杂志,2021,27(02):146-152.

YU Yi,KANG Li-ping,HAO Qing-xiu,et al.Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processedwith Steaming and Salt[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(02):146-152.
余意,康利平,郝庆秀等.饮片巴戟天、巴戟肉和盐巴戟天主要化学成分的含量差异分析[J].中国实验方剂学杂志,2021,27(02):146-152. DOI： 10.13422/j.cnki.syfjx.20202063.

YU Yi,KANG Li-ping,HAO Qing-xiu,et al.Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processedwith Steaming and Salt[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(02):146-152. DOI： 10.13422/j.cnki.syfjx.20202063.

摘要

目的

考察目前市场上的饮片巴戟天、巴戟肉和盐巴戟天中主要化学成分的含量差异。

方法

在主要产区和国内主流药材市场上，收集饮片巴戟天41批、巴戟肉32批、盐巴戟天10批；在前期对巴戟天药材中糖类成分研究的基础上，利用超高液相色谱飞行时间质谱（UPLC-Q-TOF-MS）技术鉴别饮片巴戟天、巴戟肉和盐巴戟天中的主要的差异成分，利用UPLC对主要成分含量进行测定，并结合热图对三者的主要化学成分的含量进行差异分析。

结果

饮片巴戟天、巴戟肉和盐巴戟天三者的主要成分有显著差别，表现在果糖、葡萄糖、蔗糖以及低聚糖GF

的含量及种类两方面。巴戟肉和盐巴戟天中10种低聚糖GF

（

=2~11）的含量均分别低于饮片巴戟天中相应成分的含量（

0.01），巴戟肉中果糖、葡萄糖、蔗糖的含量均高于巴戟天和盐巴戟天中相应成分的含量，差异极显著（

0.01）。饮片巴戟天、巴戟肉和盐巴戟天中水晶兰苷的质量分数分别为42.6，39.8，32.3 mg·g

-1

，其中巴戟天与盐巴戟天中的含量差异显著（

=0.031）；各批次的巴戟天和盐巴戟天中耐斯糖的质量分数均高于4.0%，高于2015年版《中国药典》（简称“药典”）标准的要求；而巴戟肉中耐斯糖的平均质量分数为14.7 mg·g

-1

，只有少数批次的巴戟肉符合药典要求。

结论

蒸制使巴戟天中大部分的低聚糖转化成了果糖、葡萄糖、蔗糖；盐制使巴戟天中的各低聚糖和水晶兰苷的含量均显著降低，但是，各低聚糖含量降低的程度远小于巴戟肉。巴戟天和盐巴戟天的耐斯糖含量符合药典质量要求，巴戟肉中耐斯糖含量低于药典中限量要求。建议开展巴戟天药典标准的提升和修订，以保持药典的科学性、先进性和适用性，增强药典对巴戟天药材质量控制的导向作用。该研究结果为饮片巴戟天、巴戟肉、盐巴戟天的质量标准修订及其功效物质基础研究提供了参考依据。

Abstract

Objective

To investigate the differences of main components of prepared Morindae Officinalis Radix，Morindae Officinalis Radix processed with steaming and salt.

Method

A total of 83 batches samples were collected in the market， including 41 batches of prepared Morindae Officinalis Radix，32 batches of Morindae Officinalis Radix processed with steaming and 10 batches of Morindae Officinalis Radix processed with salt. The contents of main components were determined with high performance liquid chromatography coupled with four-pole tandem time-of-flight mass spectrometry（UPLC-Q-TOF-MS），and the differences were analyzed.

Result

The main components of prepared Morindae Officinalis Radix and Morindae Officinalis Radix processed with salt were fructo-oligosaccharides （GF

），monotropein. The main components of Morindae Officinalis Radix processed with steaming were fructose，glucose，sucrose，and monotropein. The main differences of prepared Morindae Officinalis Radix and

Morindae Officinalis Radix processed with steaming and salt were the contents of fructose，glucose，sucrose and GF2-GF11. The contents of GF2-GF11 in Morindae Officinalis Radix processed with steaming and salt were all lower than those in prepared Morindae Officinalis Radix，with extremely significant differences（

0.01）. The contents of fructose，glucose and sucrose in

Morindae Officinalis Radix processed with steaming were significantly higher than those in prepared Morindae Officinalis Radix. The content of GF3 in each batch was higher than 40.0 mg·g

-1

in prepared Morindae Officinalis Radix and Morindae Officinalis Radix processed with salt，and significantly higher than the limit in

Chinese Pharmacopoeia

. However，there were only a few batches of Morindae Officinalis Radix processed with steaming in line with the requirements of

Chinese Pharmacopoeia

. The contents of monotropein in processing Morindae Officinalis Radix and Morindae Officinalis Radix processed with steaming and salt were 42.6，39.8，32.3 mg·g

-1

，respectively. The content of monotropein in prepared Morindae Officinalis Radix was higher than that in Morindae Officinalis Radix processed with steaming. The content of monotropein in Morindae Officinalis Radix processed with steaming was higher than that in Morindae Officinalis Radix

processed with salt. Compared with the components of GF2-GF11，the effect of processing with steaming process and/or salt on monotropein content was relatively less.

Conclusion

The contents of GF2-GF11 components in prepared Morindae Officinalis Radix were converted into fructose，glucose and sucrose after processing with steaming and/or salt. The results showed that the content limit of Morindae Officinalis Radix processed with steaming needs to be revised in line with the requirements of

Chinese Pharmacopoeia

for the quality control of Morindae Officinalis Radix. The results provide a reference basis for revising the quality standards and studying the pharmacodynamic material basis of prepared Morindae Officinalis Radix，Morindae Officinalis Radix processed with steaming and salt.

关键词

Keywords

references

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Analysis on Contents of Main Constituents in Prepared Morindae Officinalis Radix，Morindae Officinalis Radix Processed with Steaming and Salt

DOI：10.13422/j.cnki.syfjx.20202063

摘要

Abstract

关键词

Keywords

references