运用HPLC结合PCA技术对不同炮制程度姜炭中5个姜辣素成分含量比较研究.docVIP

运用HPLC结合PCA技术对不同炮制程度姜炭中5个姜辣素成分含量比较研究 　　[摘要] 建立同时测定不同炮制程度姜炭中5个姜辣素成分的含量，并采用PCA主成分分析法进行比较分析。 采用Ultimate TM XB-C18（4.6 mm×250 mm，5 μm）色谱柱，流动相为乙腈（A）-0.1%磷酸水（B），梯度洗脱，检测波长为280 nm，流速0.6 mL?min-1，柱温30 ℃。5个成分分离度良好，标准曲线在线性范围内相关性良好，r≥0.999 7。加样回收率均值在98.86%～101.5%，RSD 1.4%～2.9%。不同炮制程度姜炭所含姜辣素成分在组分和含量上均存在一定差异，姜酮在标炭中含量最高，姜辣素类成分随着炮制程度的加深，含量依次降低。PCA模式识别显示不同炮制程度的姜炭聚为3类，为建立姜炭的质量标准提供了科学依据。 　　[关键词] 不同炮制程度姜炭；姜辣素；主成分分析；HPLC 　　[Abstract] To establish a new method for simultaneously determining the content of five gingerol compounds in different processing degrees of ginger charcoal and PCA principal component analysis was conducted for analysis. Samples were analyzed on Ultimate TM XB-C18 column （4.6 mm×250 mm，5 μm）， with acetonitrile （A）-0.1% phosphoric acid solution （B） as mobile phase for gradient elution. Detection wavelength was set at 280 nm. The flow rate was 0.6 mL?min-1 and the column temperature was 30 ℃. The five compounds were separated well and showed good linearity （r≥0.999 7） within the concentration ranges tested. The average value for recoveries was between 98.86%-101.5%（RSD 1.4%-2.9%）. The contents of five compounds showed difference among different processing degrees of ginger charcoal. Zingiberone had the highest content in the standard carbon， and the content of gingerol was decreased as the deepening of processing degree. Different processing degrees of ginger charcoal were classified into three groups with PCA， and provided scientific basis for establishing the quality standards of ginger charcoal. 　　[Key words] different processing degrees of ginger charcoal； gingerol； principal component analysis； HPLC 　　doi：10.4268/cjcm 　　姜炭为干姜按照炒炭法制成的炮制加工品，味微苦，微辣。具有温经止血、温脾止泻的功效，主治虚寒性吐血、便血、崩漏、阳虚泄泻等症[1]。姜炭和干姜尽管均来源于姜科植物姜Zingiber officinale Rosc.的干燥根茎，但由于炮制方法不同而具有不同的药效。干姜性热而偏燥，以温中散寒，回阳通脉，温肺化饮为主；姜炭辛味消失，守而不走，专攻止血温经，固涩止血效果较强，临床多用于虚寒型出血症[2]。姜炭的主要药效活性成分有6-，8-，10-姜酚，6-姜烯酚，姜酮等姜辣素类成分。研究表明，姜辣素类成分具有抑制血小板聚集、改善心血管功能，治疗眩晕、呕吐，改善胃肠道功能，增强免疫力，消炎之作用，还具有很强的抗氧化能力 [3-5]。姜炭炮制后，辛辣味减弱，与其辣味成分（