天然产物研究与开发 ›› 2024, Vol. 36 ›› Issue (3): 377-387.doi: 10.16333/j.1001-6880.2024.3.002

• 研究论文 • 上一篇    下一篇

不同产地肉桂质量及炮制过程成分变化研究

梅   菊1,吴   涛1,李   强1,刘   洋1,殷   涛1,廖香莲1,2,孙代华1,胡力飞1,3*   

  1. 1湖北省中药配方颗粒工程技术研究中心,黄石 435100;2湖北师范大学生命科学学院,黄石 435002;3湖北工业大学教育部工业发酵省部共建协同创新中心,武汉 430068
  • 出版日期:2024-03-20 发布日期:2024-03-20
  • 基金资助:
    Cinnamomi Cortex;processing;cinnamaldehyde;chemometrics;content determination

Study on the quality of Cinnamomi Cortex from different origins and the changes of components in the processing process

MEI Ju1,WU Tao1,LI Qiang1,LIU Yang1,YIN Tao1,LIAO Xiang-lian1,2,SUN Dai-hua1,HU Li-fei1,3*   

  1. 1Hubei Provincial Engineering Technology Research Center of Traditional Chinese Medicine Formula Granules,Huangshi 435000,China;2College of Life Science,Hubei Normal University,Huangshi 435002,China; 3Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province),Hubei University of Technology,Wuhan 430068,China
  • Online:2024-03-20 Published:2024-03-20

摘要:

建立了肉桂指纹图谱和5种有效成分的含量测定方法,对不同产地28批肉桂药材差异及炮制前后的成分变化进行了研究。采用超高效液相色谱法建立了肉桂指纹图谱并对共有峰进行了指认,采用OriginPro 2023软件对28批样品指纹图谱进行了聚类分析和主成分分析,聚类分析的样本和共有峰分类情况与主成分分析情况相近,其中阳春市、肇庆市高要区、防城港市和贵港市样本分类较为集中,采用SIMCA14.1软件进行了正交偏最小二乘判别分析,可实现对广东、广西两省/自治区肉桂的有效区分。通过香豆素、肉桂醇、肉桂酸、桂皮醛、2-甲氧基桂皮醛及挥发油的含量测定对炮制前后的肉桂样本进行对比分析,结果表明,药材与饮片5个成分和挥发油含量均值较为相近,肉桂炮制过程的成分差异较小;且各批次间桂皮醛、肉桂酸和肉桂醇的整体变化趋势相近,2-甲氧基桂皮醛和香豆素的变化趋势相近,与化学计量学分析结果一致。本研究可为肉桂产地选择、质量研究提供参考。

关键词: 肉桂, 炮制, 桂皮醛, 化学计量学, 含量测定

Abstract:

The fingerprint of Cinnamomi Cortex was established by ultra high performance liquid chromatography (UPLC) and the common peaks were identified.The cluster analysis (CA) and principal component analysis (PCA) of 28 batches of samples were carried out by OriginPro 2023 software.The classification of samples and common peaks of CA is similar to that of PCA,among which the sample classification of Yangchun City,Gaoyao District of Zhaoqing City,Fangchenggang City and Guigang City is more concentrated.Orthogonal partial least squares-discriminant analysis (OPLS-DA) was carried out by using SIMCA14.1 software,which can effectively distinguish Cinnamomi Cortex from Guangdong and Guangxi provinces.The samples of Cinnamomi Cortex before and after processing were compared and analyzed by determining the content of coumarin,cinnamyl alcohol,cinnamic acid,cinnamaldehyde,2-methoxycinnamaldehyde and volatile oil.The results showed that the average content of five components and volatile oil between medicinal materials and decoction pieces were similar,and there was little difference in the composition of Cinnamomi Cortex in the processing process.The overall change trends of cinnamaldehyde,cinnamic acid and cinnamyl alcohol were similar,and the changes of 2-methoxycinnamaldehyde and coumarin were similar,which were consistent with the results of chemometrics analysis.This study can provide reference for the selection of origins and quality research of Cinnamomi Cortex.

Key words: Cinnamomi Cortex, processing, cinnamaldehyde, chemometrics, content determination

中图分类号:  R283 R284.1