Screening and content determination of differential quality markers in <italic style="font-style: italic">Zingiber officinale </italic>mixed and triturated with <italic style="font-style: italic">Schisandra chinensis</italic> before and after processing

ZHONG Pei; XUE Jianglin; ZHAO Quan; LIU Chanming; YAN Xiaojing; SU Dan; SONG Yonggui; LU Tulin; HUANG Wei

doi:10.6039/j.issn.1001-0408.2024.23.06

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Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing

更新时间：2024-12-09

- Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing
- ZHONGGUO YAOFANG Vol. 35, Issue 23, Pages: 2870-2876(2024)
- 作者机构：
  
  1.南京中医药大学常州附属医院药学部，江苏常州　213003
  2.国家中医药管理局中药炮制技术传承基地，江苏常州　213003
  3.江西中医药大学中医药防治认知障碍脑疾病江西省重点实验室，南昌　330004
  4.南京中医药大学药学院，南京　210023
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2024.23.06
  CLC： R917
- Published：15 December 2024，
  
  Received：12 June 2024，
  
  Revised：18 September 2024，
- 稿件说明：
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钟佩,薛江林,赵权等.干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量测定 ^Δ[J].中国药房,2024,35(23):2870-2876.

ZHONG Pei,XUE Jianglin,ZHAO Quan,et al.Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing[J].ZHONGGUO YAOFANG,2024,35(23):2870-2876.
钟佩,薛江林,赵权等.干姜拌捣五味子临方炮制前后差异质量标志物筛选及其含量测定 ^Δ[J].中国药房,2024,35(23):2870-2876. DOI： 10.6039/j.issn.1001-0408.2024.23.06.

ZHONG Pei,XUE Jianglin,ZHAO Quan,et al.Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing[J].ZHONGGUO YAOFANG,2024,35(23):2870-2876. DOI： 10.6039/j.issn.1001-0408.2024.23.06.

摘要

目的

筛选干姜拌捣五味子临方炮制前后差异质量标志物（Q-Marker）并进行定量分析。

方法

建立炮制前（干姜-五味子配伍药对）和炮制后（干姜拌捣五味子）样品（各10批）的高效液相色谱（HPLC）指纹图谱，通过化学模式识别分析及Q-Marker“五原则”筛选炮制前后样品的差异Q-Marker，并进行含量测定。

结果

干姜-五味子配伍药对样品指纹图谱中共标定出14个共有峰，干姜拌捣五味子样品指纹图谱中共标定出22个共有峰，共指认了8个共有峰。通过化学模式识别分析结果和Q-Marker“五原则”筛选出差异Q-Marker为6-姜酚、五味子醇甲、五味子醇乙、8-姜酚、10-姜酚、五味子甲素、五味子乙素、五味子丙素。干姜拌捣五味子样品中8个差异Q-Marker的平均含量分别为229.46、244.48、39.96、44.12、61.17、47.82、100.11、9.70 μg/g，干姜-五味子配伍药对样品中检出的4种差异Q-Marker（6-姜酚、五味子醇甲、五味子醇乙、8-姜酚）的平均含量分别为112.58、19.01、26.74、5.98 μg/g。

结论

本研究筛选出了干姜拌捣五味子炮制前后样品的8个差异Q-Marker，其中6-姜酚、五味子醇甲、五味子醇乙、8-姜酚的含量相比炮制前升高，10-姜酚、五味子甲素、五味子乙素、五味子丙素为炮制后新检出成分。

Abstract

OBJECTIVE

To screen and quantitatively analyze differential quality markers （Q-Marker） in

Zingiber officinale

mixed and triturated with

Schisandra chinensis

（ZMTS） before and after processing.

METHODS

HPLC fingerprints of before processing [

Z. officinale

complicated with

S. chinensis

（ZWS）

]

and after processing （ZMTS）（10 batches each） were established. The differences of Q-Markers before and after processing were screened by the chemical pattern recognition method and Q-Marker “five principles”， and the contents were determined.

RESULTS

A total of 14 common peaks were identified in the fingerprints of ZWS， 22 common peaks were identified in the fingerprints of ZMTS， and 8 components were identified. Differential Q-Marker were screened by chemical pattern recognition and Q-Marker “five principles”， i.e. 6-gingerol， schisandrol A， schisandrol B， 8-gingerol，10-gingerol， schisandrin A， schisandrin B， schizandrin C. The average contents of the 8 differential Q-Markers in ZMTS were 229.46， 244.48， 39.96， 44.12， 61.17， 47.82， 100.11 and 9.70 μg/g， respectively. The average contents of the 4 differential Q-Markers （6-gingerol， schisandrol A， schisandrol B， 8-gingerol） in ZWS were 112.58， 19.01， 26.74 and 5.98 μg/g， respectively.

CONCLUSIONS

In this study， the differential Q-Markers before and after ZMTS processing are screened. The contents of the Q-Markers in ZMTS after processing are higher than those before processing.

关键词

干姜五味子干姜拌捣五味子差异质量标志物高效液相色谱指纹图谱

Keywords

Schisandra chinensisdifferential Q-MarkerHPLCfingerprint

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Screening and content determination of differential quality markers in Zingiber officinale mixed and triturated with Schisandra chinensis before and after processing

DOI：10.6039/j.issn.1001-0408.2024.23.06

摘要

Abstract

关键词

Keywords

references