Comparison of UPLC Fingerprint and Determination of Index Components Before and After Processing of Cyperi Rhizoma Processed with Four Excipients
10.13422/j.cnki.syfjx.20210850
- VernacularTitle:四制香附炮制前后UPLC指纹图谱比较及指标成分含量测定
- Author:
Cong LIU
1
;
Li-xia WANG
2
;
Xiao-yun YANG
2
;
Xiao-xu CHEN
2
;
Tong JIANG
2
;
Li-ying TANG
2
;
Qiong ZHANG
1
;
Zhu-ju WANG
2
Author Information
1. School of Pharmacy，Shanxi Medical University，Taiyuan 030001，China
2. Institute of Chinese Materia Medica， China Academy of Chinese Medical Sciences，Beijing 100700，China
- Publication Type:Research Article
- Keywords:
Cyperi Rhizoma processed with four excipients;
Maillard reaction;
fingerprint;
processing;
cyperenone;
α-cyperone;
ultra-performance liquid chromatography （UPLC）
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2021;27(15):76-82
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To study the quality evaluation method of Cyperi Rhizoma processed with four excipients. Method:Ultra-performance liquid chromatography （UPLC） fingerprints of raw products and processed products with four excipients of Cyperi Rhizoma were established， and the changes of chemical components in the fingerprints before and after processing were compared by chemometric analysis. The mobile phase was consisted of methanol （A）-water （B） for gradient elution （0-10 min， 5%-40%A； 10-30 min， 40%-70%A； 30-40 min， 70%A） at a flow rate of 0.3 mL·min-1. The injection volume was 3 μL， the column temperature was 35 ℃， and the detection wavelength was 280 nm. The content changes of main index components in Cyperi Rhizoma before and after processing were compared by UPLC. The mobile phase was methanol-water （75∶25） and the detection wavelength was 242 nm. Result:Processing with four excipients had a significant impact on the overall characteristics of chemical components in the fingerprint of Cyperi Rhizoma. A total of 28 characteristic peaks were identified in fingerprints of the raw and processed products. Among them， peaks 1， 2 and 4 were specific peaks of the processed products， peak 5 was characteristic peak of the raw products. Peak 2 was identified as 5-hydroxymethylfurfural， peak 24 as cyperenone and peak 27 as α-cyperone. The 5-hydroxymethylfurfural produced by the processing with four excipients came from rice vinegar， rice wine and Maillard reaction of polysaccharides in Cyperi Rhizoma. The results of determination showed that there was no significant difference in the content of cyperenone after processing， but the content of α-cyperone decreased significantly. Conclusion:In the process of Cyperi Rhizoma processed with four excipients， there are new components produced by structural transformation， which are accompanied by changes in the content of index components. In this study， the quality of raw and processed products of Cyperi Rhizoma can be rapidly and effectively evaluated from qualitative and quantitative aspects.
