基于NMR代谢组学技术白芍其醋制品化学比较.pdfVIP

基于NMR代谢组学技术的白芍及其醋制品的化学比较 李震宇* ，范玛莉，秦雪梅 山西大学中医药现代研究中心，山西 太原 030006 摘要：为了探讨白芍醋制后化学成分的变化及炮制用醋种类的影响，本研究采用 1H NMR代谢组学技术结合多元统计分析手段对白芍及其两种醋制品的化学成分 进行比较分析。从白芍的核磁指纹中指认出 30 余种化学成分，多元统计结果显 示白芍、陈醋制白芍和米醋制白芍能明显分开。白芍醋制后，异亮氨酸、乳酸、 丙氨酸、精氨酸等初级代谢产物及芍药内酯苷、5-HMF的含量增加，而蔗糖、芍 药苷、芍药总苷（以苯甲酰基计）的含量下降；陈醋制白芍和米醋制白芍的化学 组成也存在差异，陈醋制白芍中含有较多的亮氨酸、异亮氨酸、缬氨酸等初级代 谢产物及芍药内酯苷，而米醋制白芍中蔗糖和芍药总苷（以苯甲酰基计）含量较 高，且陈醋制白芍的化学变化较米醋制白芍更大。本研究从整体上比较了白芍醋 制后化学成分的变化及炮制用醋的影响，研究结果提示白芍炮制后化学成分变化 与功效变化的相关性及炮制用醋的影响值得进一步深入研究。 1 关键词：白芍；醋制；陈醋；米醋； H NMR ；多元统计分析 Comparison of chemical composition between raw and vinegar-baked Paeoniae Radix Alba using NMR based metabolomic approach LI Zhen-Yu*, FAN Ma-Li, QIN Xue-Mei Modern Research Center for Traditional Chinese Medicine, Shanxi University, Taiyuan 030006, China Abstract: To compare the chemical change of Paeoniae Radix Alba PRA after vinegar-baking processing, as well as the effect of vinegar types exerted on the processing, 1H NMR-based metabolomic approach combined with multivariate statistical analysis, was used to investigate the differential metabolites between the raw and two vinegar-baked PRA. More than thirty metabolites were identified in the 基金项目： 山西省高等学校创新人才支持计划资助；山西省农业攻关科技项目 （座机电话号码023-4 ）；山西省科技创新重点团队（座机电话号码15 ）； 通讯作者: 李震宇 Tel: 0351 座机电话号码 E-mail: lizhenyu@ 1H NMR spectrum of PRA, and the multivariate statistical analysis showed that raw and two vinegar-baked PRA could be separated obviously. After vinegar-baking, the contents of isoleucine, lactate, alanine, arginine, albiflorin, and 5-HMF elevated, while those of sucrose, paeoniflorin and its analogues calculated by benzoate decreased. The chemical compositions of two vinegar-baked PRA were also different. Shanxi vinegar-baked PRA showed higher level of leucine, isoleucine, valine, and albiflorin, while Rice vinegar-baked PRA contained more sucrose and paeoniflorin’s analogues ca