Preparation of Rehmanniae Radix Juice for Baihe Dihuangtang Based on UPLC-Q-TOF-MS
10.13422/j.cnki.syfjx.20220616
- VernacularTitle:基于高分辨质谱分析的经典名方百合地黄汤中生地黄汁的制备工艺
- Author:
Meng-jia WEI
1
;
Feng-ming CHEN
1
;
Zhi-jie ZHANG
1
;
Yi-fan ZHAO
1
;
Rao-rao LI
1
;
Peng LI
2
;
Qian-ling HE
2
Author Information
1. Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences， Beijing 100700，China
2. IInstitute of Chinese Medicine Research，Yangtze River Pharmaceutical Group Jiangsu Longfeng Tang Traditional Chinese Medicine（TCM） Co. Ltd.，The National Key Laboratory of TCM Quality Control， National Administration of TCM，Taizhou 225321，China
- Publication Type:Journal Article
- Keywords:
Rehmanniae Radix juice;
fresh Rehmanniae Radix;
Baihe Dihuangtang;
purpureaside C;
verbascoside;
isoacteoside
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2022;28(9):133-140
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo compare the four preparation methods of Rehmanniae Radix juice described in ancient literature and find the method that is most suitable for the preparation of Rehmanniae Radix juice used in Baihe Dihuangtang. MethodThe ancient medical books record four methods for preparing Rehmanniae Radix juice： crushing fresh Rehmanniae Radix for juice， steaming fresh Rehmanniae Radix for juice， boiling fresh Rehmanniae Radix for juice， and boiling dry Rehmanniae Radix for juice. Ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry （UPLC-Q-TOF-MS） was employed to detect the compounds in the four juice samples， followed by principal component analysis （PCA）. Result① Totally 27 compounds were identified in the juice samples， including 10 iridoid glycosides， 14 phenylethanoid glycosides， 2 phenolic acids， and 1 irisone. Among them， 15 common compounds were shared by the four juice samples， including 7 iridoid glycosides， 7 phenylethanoid glycosides， and 1 phenolic acid. ② Five common compounds in the four juice samples can be matched with the reference standards， which were catalpol， aucubin， rehmannioside D， ajugol， and purpureaside C. ③ Verbascoside and isoacteoside were not detected in the juice prepared by crushing fresh Rehmanniae Radix， while it was detected in the other three juice samples， which indicated that the two components were produced after heating rather than being the original components in fresh Rehmanniae Radix. ④ The comparison of the ion fragments demonstrated that verbascoside was produced from purpureaside C after the cleavage of the glycosidic bond and removal of a molecule of mannose. ⑤ Isoacteoside could be isomerized from verbascoside， and its relative content increased with the extension of heating time. However， the relative content of verbascoside and purpureaside C did not decrease significantly. Therefore， it was hypothesized that purpureaside C was produced from its upstream component. ConclusionThe juice prepared by crushing fresh Rehmanniae Radix has the chemical composition significantly different from the juice samples prepared with the other 3 methods， while the latter 3 juice samples had similar chemical composition. Although all the four methods can be used， it is more suitable to prepare Rehmanniae Radix juice by steaming fresh Rehmanniae Radix， boiling fresh Rehmanniae Radix， and boiling dry Rehmanniae Radix.
