Changes of Chemical Components in Raw Products and Characteristic Processed Products with Porcine Cardiac Blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe Medical School by UPLC-Q-TOF/MS

Xiao-jing YAN; Bo-wen ZHENG; Yi-da ZHANG; Na LI; Chan-ming LIU; Zhen CAO; Qi ZHANG

doi:10.13422/j.cnki.syfjx.20190204

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Changes of Chemical Components in Raw Products and Characteristic Processed Products with Porcine Cardiac Blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe Medical School by UPLC-Q-TOF/MS

Pharmacy and Processing | 更新时间：2021-02-09

- Changes of Chemical Components in Raw Products and Characteristic Processed Products with Porcine Cardiac Blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe Medical School by UPLC-Q-TOF/MS
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 25, Issue 9, Pages: 109-116(2019)
- 作者机构：
  
  1.南京中医药大学　常州附属医院　孟河医学研究所，江苏　常州　 213003
  2.澳门科技大学　中药质量研究国家重点实验室，澳门　 999078
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20190204
  CLC： R22; O657; R28; C37; R943.1
- Received：13 August 2018，
  
  Published Online：02 November 2018，
  
  Published：05 May 2019
- 稿件说明：
移动端阅览
Xiao-jing YAN, Bo-wen ZHENG, Yi-da ZHANG, et al. Changes of Chemical Components in Raw Products and Characteristic Processed Products with Porcine Cardiac Blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe Medical School by UPLC-Q-TOF/MS[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(9): 109-116.
DOI：

Xiao-jing YAN, Bo-wen ZHENG, Yi-da ZHANG, et al. Changes of Chemical Components in Raw Products and Characteristic Processed Products with Porcine Cardiac Blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe Medical School by UPLC-Q-TOF/MS[J]. Chinese journal of experimental traditional medical formulae, 2019, 25(9): 109-116. DOI： 10.13422/j.cnki.syfjx.20190204.

摘要

目的：

分析猪心血丹参炮制前后的化学成分变化情况，为深入阐明该饮片的炮制机制提供科学依据。

方法：

采用超高效液相色谱-四级杆-飞行时间质谱联用技术(UPLC-Q-TOF/MS)，色谱条件为ACQUITY UPLC® C

色谱柱(2.1 mm×100 mm，1.7 μm)，流动相0.1%甲酸水溶液(A)-0.1%甲酸乙腈溶液(B)梯度洗脱(0～1 min，8%B；1～1.5 min，8%～20%B；1.5～4 min，20%B；4～5 min，20%～60%B；5～9 min，60%～70%B；9～10 min，70%～95%B；10～13 min，95%B)，柱温40 ℃，流速0.3 mL·min

－1

；质谱分析使用电喷雾离子源(ESI)，分别在正、负离子模式下扫描，扫描范围均为

50～1 200，采用对照品比对、质谱数据、数据库匹配和文献参照对各离子峰进行归属，通过比较猪心血丹参炮制前后离子峰数目和峰面积，研究其化学成分变化。

结果：

猪心血丹参炮制前后共鉴别出59个成分，未发现有新的成分产生。猪心血炮制丹参后，共有25种化学成分峰面积发生显着变化，其中丹参水溶性成分原儿茶醛，丹酚酸C

G和脂溶性成分丹参醛，丹参二醇A，丹参酮Ⅰ和氨基酸类成分

-苯丙氨酸峰面积显著增高。

结论：

猪心血丹参炮制前后化学成分的含量变化显著，其中丹参部分水溶性、脂溶性和氨基酸类成分产生了量变，推测这可能与猪心血促进丹参治疗脑缺血的作用有关。

Abstract

Objective:

To compare the chemical components in raw products and characteristic processed products with porcine cardiac blood of Salviae Miltiorrhizae Radix et Rhizoma from Menghe medical school.

Method:

The ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry(UPLC-Q-TOF/MS) was performed on an ACQUITY UPLC® C

column(2.1 mm×100 mm

1.7 μm)

mobile phase was 0.1% formic acid aqueous solution(A)-0.1% formic acid acetonitrile solution(B) for gradient elution(0-1 min

8%B

1-1.5 min

8%-20%B

1.5-4 min

20%B

4-5 min

20%-60%B

5-9 min

60%-70%B

9-10 min

70%-95%B

10-13 min

95%B). The column temperature was 40 ℃ and the flow rate was 0.3 mL·min

-1

.Q-TOF/MS with electrospray ionization(ESI) and scanning range of

50-1 200 were applied for analysis under positive and negative ion mode

respectively.All ionic peaks were assigned by comparison of reference substances

mass spectra data

database matching and literature reference

changes of chemical components in Salviae Miltiorrhizae Radix et Rhizoma were investigated by comparing number and area of ionic peaks before and after processing.

Result:

A total of 59 components were identified from raw products and characteristic processed products

and peak areas of 25 components showed obvious change.However

there were no new compound was found in characteristic processed products.After being processed with porcine cardiac blood

the contents of water-soluble ingredients(protocatechuic aldehyde

salvianolic acid C

fat-soluble ingredients(tanshinaldehyde

tanshindiol A

tanshinone Ⅰ) and amino acid (

-phenylalanine) in Salviae Miltiorrhizae Radix et Rhizoma were significantly increased.

Conclusion:

Changes of contents of chemical components in raw products and processed products of Salviae Miltiorrhizae Radix et Rhizoma are remarkable

part of water-soluble ingredients

fat-soluble ingredients and amino acids have quantitative change

which may be related to promoting treatment of Salviae Miltiorrhizae Radix et Rhizoma on cerebral ischemia after being processed with porcine cardiac blood.

关键词

Keywords

references

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