Changes of Chemical Components in Raw and Processed Products of Salviae Miltiorrhizae Radix et Rhizoma by HPLC-TOF/MS

WU Peng; LI Hui-fen; ZHANG Xue-lan; CUI Wei-liang; JIANG Hai-qiang; MENG Yan; WANG Jun-xiu

doi:10.13422/j.cnki.syfjx.2016110006

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Changes of Chemical Components in Raw and Processed Products of Salviae Miltiorrhizae Radix et Rhizoma by HPLC-TOF/MS

更新时间：2024-01-04

- Changes of Chemical Components in Raw and Processed Products of Salviae Miltiorrhizae Radix et Rhizoma by HPLC-TOF/MS
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 22, Issue 11, Pages: 6-9(2016)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2016110006
  CLC： R283.1
- Published：2016
- 稿件说明：
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WU Peng, LI Hui-fen, ZHANG Xue-lan, et al. Changes of Chemical Components in Raw and Processed Products of Salviae Miltiorrhizae Radix et Rhizoma by HPLC-TOF/MS[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(11): 6-9.
DOI：

WU Peng, LI Hui-fen, ZHANG Xue-lan, et al. Changes of Chemical Components in Raw and Processed Products of Salviae Miltiorrhizae Radix et Rhizoma by HPLC-TOF/MS[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(11): 6-9. DOI： 10.13422/j.cnki.syfjx.2016110006.

摘要

目的: 采用高效液相色谱-飞行时间质谱联用技术(HPLC-TOF/MS)分析丹参酒炙前后主要化学成分的变化

为揭示丹参炮制原理及制定丹参饮片的质量标准提供参考。方法: HPLC分离采用Halo® C18色谱柱(2.1 mm×100 mm

2.7 μm)

流动相乙腈(A)-0.1%甲酸水溶液(B)梯度洗脱(0~3 min

0%~10%A;3~8 min

10%~40%A;8~25 min

40%~70%A;25~36 min

70%~100%A)

流速0.25 mL·min-1;质谱定性采用飞行时间质谱

ESI离子源

正离子模式下扫描

采用对照品定位、质谱数据、数据库匹配和文献参照对各离子峰进行归属

通过丹参酒炙前后离子峰数目和峰面积的比较

研究其化学成分变化。结果: 生丹参和酒丹参中分别推测出中16

14种化合物。丹参酒炙后

紫草酸或丹酚酸H

丹参酮ⅡB色谱峰消失

隐丹参酮、丹参新醌乙、丹参酮ⅡA和丹参新酮的峰面积显著降低

二氢丹参酮Ⅰ和丹参酮Ⅰ的峰面积增加。结论: 丹参酒炙后化学成分的种类和含量变化显著

部分丹参酮类和丹酚酸类成分产生质变或量变

推测丹参酒炙后活血祛瘀作用增强与所含成分转化成体内更易吸收的活性成分有关。

Abstract

Objective: To analyze the chemical components in raw and processed products of Salviae Miltiorrhizae Radix et Rhizoma by high performance liquid chromatography-time of flight mass spectrometry (HPLC-TOF/MS). Method: Separation was performed on a Halo® C18 column (2.1 mm×100 mm

2.7 μm)

the mobile phase consisted of acetonitrile and 0.1% formic acid water with gradient elution. TOF-MS with electrospray ionization (ESI) ion source was applied for qualitative analysis under positive ion mode. Combining with standard reference positioning

MS data

literatures and database matching

ion peak number and peak area of Salviae Miltiorrhizae Radix et Rhizoma before and after being processed were compared. Result: Sixteen components and fourteen components were obtained from raw and processed Salviae Miltiorrhizae Radix et Rhizoma

respectively. After being processed with wine

the peaks of lithospermic acid or salvianolic acid H and tanshinone ⅡB were disappeared. Peak areas of cryptotanshinone

neotanshinone B

tanshinone ⅡA and miltirone decreased significantly. Peak areas of dihydrotanshinone Ⅰ and tanshinone Ⅰ increased. Conclusion: Changes of type and content of chemical components in Salviae Miltiorrhizae Radix et Rhizoma are remarkable after being processed with wine

part of tanshinones and salvianolic acids have qualitative and quantitative change. It speculates that enhance of blood stasis is related to chemical components of Salviae Miltiorrhizae Radix et Rhizoma transformed into the active components which can be absorbed easily.

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Related Institution

Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences

School of Pharmacy，Shandong Analysis and Test Center，Key Laboratory for Applied Technology of Sophisticated Analytical Instruments of Shandong Province，Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province， Qilu University of Technology（Shandong Academy of Sciences）

Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yu-Yao，Academy of Chinese Medical Sciences，Henan University of Chinese Medicine

Institute of Traditional Chinese Medicine， Heilongjiang University of Chinese Medicine

Graduate School，Heilongjiang University of Chinese Medicine

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