Study on steaming time and characteristic quality standard of salt-steaming <italic style="font-style: italic">Morinda officinalis</italic> based on Q-marker and anti-oxidative activities

LIU Mengyun; CHE Xiaoying; LIU Qiuyi; QIN Yiran; DING Ping

doi:10.6039/j.issn.1001-0408.2023.09.05

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Study on steaming time and characteristic quality standard of salt-steaming Morinda officinalis based on Q-marker and anti-oxidative activities

更新时间：2023-11-06

- Study on steaming time and characteristic quality standard of salt-steaming Morinda officinalis based on Q-marker and anti-oxidative activities
- ZHONGGUO YAOFANG Vol. 34, Issue 9, Pages: 1048-1052(2023)
- 作者机构：
  
  1.河南中医药大学药学院，郑州　450046
  2.广州中医药大学中药学院，广州　510006
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2023.09.05
  CLC： R943.1;R283.1
- Published：15 May 2023，
  
  Received：28 October 2022，
  
  Revised：27 March 2023，
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刘梦云,车晓颖,刘秋怡等.基于质量标志物和抗氧化药效的盐巴戟天蒸制时间及特色质量标准研究 ^Δ[J].中国药房,2023,34(09):1048-1052.

LIU Mengyun,CHE Xiaoying,LIU Qiuyi,et al.Study on steaming time and characteristic quality standard of salt-steaming Morinda officinalis based on Q-marker and anti-oxidative activities[J].ZHONGGUO YAOFANG,2023,34(09):1048-1052.
刘梦云,车晓颖,刘秋怡等.基于质量标志物和抗氧化药效的盐巴戟天蒸制时间及特色质量标准研究 ^Δ[J].中国药房,2023,34(09):1048-1052. DOI： 10.6039/j.issn.1001-0408.2023.09.05.

LIU Mengyun,CHE Xiaoying,LIU Qiuyi,et al.Study on steaming time and characteristic quality standard of salt-steaming Morinda officinalis based on Q-marker and anti-oxidative activities[J].ZHONGGUO YAOFANG,2023,34(09):1048-1052. DOI： 10.6039/j.issn.1001-0408.2023.09.05.

摘要

目的

基于质量标志物（Q-marker）成分和抗氧化药效综合优选盐巴戟天的最佳蒸制时间，并建立该炮制饮片的特色质量标准。

方法

采用高效液相色谱-蒸发光散色检测器（HPLC-ELSD）法同时测定不同蒸制时间盐巴戟天中6种Q-marker成分（1-蔗果三糖、耐斯糖、1

-果呋喃糖基耐斯糖、果果三糖、果果四糖、果果五糖）的含量，采用紫外-可见分光光度法测定样品提取液清除4种氧化自由基的活性及其铁还原能力，采用灰色关联度与熵权逼近理想解排序-融合模型法筛选盐巴戟天的最佳蒸制时间；测定10批按最佳蒸制时间制备的盐巴戟天中6种Q-marker成分的含量，并建立盐巴戟天饮片的HPLC-ELSD指纹图谱。

结果

盐巴戟天在蒸制3～5 h时，6种Q-marker成分含量较高；当蒸制5 h时，其清除1，1-二苯基-2-三硝基苯肼自由基、2，2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基、2-苯基-4，4，5，5-四甲基咪唑啉-3-氧代-1-氧自由基、羟基自由基和铁还原能力均最好。10批自制盐巴戟天样品的指纹图谱中共有20个共有峰，相似度均大于0.990；共指认出9个色谱峰，分别为D-果糖（峰1）、D（+）-无水葡萄糖（峰2）、蔗糖（峰3）、1-蔗果三糖（峰4）、耐斯糖（峰5）、1

-果呋喃糖基耐斯糖（峰6）、果果三糖（峰X2）、果果四糖（峰X3）和果果五糖（峰X4）。6种Q-marker成分的平均含量分别为4.17%、5.54%、6.60%、2.89%、2.62%、2.13%。

结论

盐巴戟天的最佳蒸制时间为5 h；初步拟定6种Q-marker成分的含量以干燥品计算，分别不得少于3.03%、4.11%、4.87%、2.15%、1.96%、1.58%，菊淀粉型总寡糖/全果型总寡糖含量比值不得大于2.5。

Abstract

OBJECTIVE

To comprehensively screen the optimal steaming time of salt-steaming

Morinda officinalis

（SSMO） based on Q-markers and anti-oxidative activities， and to establish characteristic quality standard of the decoction pieces.

METHODS

The contents of six Q-markers （1-kestose， nystose， 1

-fructofuranosylnystose， inulotriose， inulotetraose and inulopentaose） in SSMO at different steaming time were determined by HPLC-ELSD method simultaneously. The activity of sample extracts to scavenge 4 kinds of oxidative free radical and their iron reduction abilities were determined by visible UV spectrophotometer. The optimal steaming time of SSMO was screened by gray relevance degree and entropy weight technique for order preference by similarity to an ideal solution （TOPSIS）-fusion model method. The contents of six Q-markers in 10 batches of SSMO prepared at the optimal steaming time were determined. HPLC-ELSD fingerprints of SSMO decoction pieces were established.

RESULTS

The results showed that the contents of six Q-markers were the highest when SSMO was steamed for 3-5 h； and the ability of scavenging DPPH·， ABTS·， PTIO·， ·OH and iron reduction ability was the best at 5 h. There were 20 common peaks in the fingerprints for 10 batches of samples， and the similarities were higher than 0.990. A total of 9 chromatographic peaks were identified， which were D-fructose （peak 1）， D（+）-glucose （peak 2）， sucrose （peak 3）， 1-kestose （peak 4）， nystose （peak 5）， 1

-fructofuranosylnystose （peak 6）， inulotriose （peak X2）， inulotetraose （peak X3） and inulopentaose （peak X4）. Average contents of six Q-markers were 4.17%， 5.54%， 6.60%， 2.89%， 2.62% and 2.13%， respectively.

CONCLUSIONS

The optimal steaming time of SSMO is 5 h； the contents of six Q-markers are primarily determined on the basis of dry product， which are no less than 3.03%， 4.11%， 4.87%， 2.15%， 1.96% and 1.58%， respectively. The ratio of Inulin-/Inulo oligosaccharides content is no more than 2.5.

关键词

盐巴戟天质量标志物抗氧化蒸制时间质量标准

Keywords

Q-markersanti-oxidationsteaming timequality standard

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Study on steaming time and characteristic quality standard of salt-steaming Morinda officinalis based on Q-marker and anti-oxidative activities

DOI：10.6039/j.issn.1001-0408.2023.09.05

摘要

Abstract

关键词

Keywords

references