UHPLC-Q-TOF-MS分析枳壳炮制前后成分变化

利用UHPLC-Q-TOF-MS對同一批枳殼藥材生品飲片及其炮制品進行分析,比較炮制前后成分變化,探討粵港枳殼飲片發酵炮制機制的物質基礎。通過比對生品與炮制品的正負離子模式離子流出峰,并以化合物炮制前后離子峰面積比為炮制前后變化指數進行比對。結果發現枳殼經發酵炮制后,產生圣草酚-7-O-葡糖苷、橙皮素-7-O-葡萄糖苷、5-去甲基川陳皮素等3個新生成分,并可顯著增加柚皮素和橙皮素成分,以及明顯增加檸檬苦素,sudachinoid A,黃柏酮酸,諾米林酸等檸檬苦素類衍生物成分。提示粵港枳殼飲片所采用的發酵為主的方法對提升炮制品的生物活性和生物利用率,增強臨床療效具有重要意義,值得加強保護和進一步推廣。

To explore the processing mechanism of Aurantii Fructus decoction pieces used in Guangdong province and Hong Kong by analysing the chemical variation between raw and processed Aurantii Fructus witli different methods based on UHPLC-Q-TOF-MS. The total ion chromatograms detected in positive and negative ion modes, and ion peak area ratio before and after processing were taken as variation indexes in the comparison. The results indicated that fermented Aurantii Fructus could produce three new ingredients, namely eriodictyol-7-glucoside, hesperetin-7-0-glucoside and 5-demethylnobiletin. At the same time, it could significantly increase the content of naringenin and hesperetin components, and could increase the content of such limonin derivatives as sudachinoid A, oba- cunoic acid and limoninand nomilinic acid. This suggests that the fermentation processing method of Aurantii Fructus decoction pieces used in Guangdong province and Hong Kong is of important significance for enhancing biological activity and bioavailability, and improving the clinical efficacy of Aurantii Fructus decoction pieces, and so is worth further protection and promotion.