中国药物警戒 ›› 2022, Vol. 19 ›› Issue (12): 1285-1290.
DOI: 10.19803/j.1672-8629.20220482

• 何首乌质量及安全性评价专栏（二） • 上一篇    下一篇

何首乌九蒸九晒炮制过程中多糖结构的动态变化研究

王莹1, 辜冬琳1,2,△, 杨建波1, 刘晶晶1, 范晶1, 刘越3, 汪祺1,#, 金红宇1, 魏锋1, 马双成1,*   

  1. 1中国食品药品检定研究院,北京 100050;
    2中国药科大学,江苏 南京 210009;
    3北京中医药大学,北京 102400
  • 收稿日期:2022-08-12 出版日期:2022-12-15 发布日期:2022-12-21
  • 通讯作者: *马双成,男,研究员,中药民族药物质基础与质量安全评价研究。E-mail: masc@nifdc.org.cn; #为共同通信作者。
  • 作者简介:王莹,女,副研究员,中药质量控制及安全检测研究。Δ为并列第一作者。
  • 基金资助:
    国家自然科学基金资助项目（81973476）; 国家自然科学基金资助项目（81903807）

Dynamic changes of polysaccharide structure during a nine-time repeat of steaming and drying of Polygoni Multiflori Radix

WANG Ying1, GU Donglin1,2,△, YANG Jianbo1, LIU Jingjing1, FAN Jing1, LIU Yue3, WANG Qi1,#, JIN Hongyu1, WEI Feng1, MA Shuangcheng1,*   

  1. 1National Institutes for Food and Drug Control, Beijing 100050, China;
    2China Pharmaceutical University, Nanjing Jiangsu 210009, China;
    3Beijing University of Chinese Medicine, Beijing 102400, China
  • Received:2022-08-12 Online:2022-12-15 Published:2022-12-21

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摘要： 目的 研究何首乌在九蒸九晒炮制过程中多糖初级结构的动态变化。方法 采用水提醇沉得到何首乌生品及每一次蒸晒品的多糖成分,采用1-苯基-3-甲基-5-吡唑啉酮（PMP）衍生化-高效液相色谱-二极管阵列检测器（HPLC-PDA）法测定单糖组成,凝胶渗透色谱-多角度激光光散射仪-示差检测器串联法（GPC-MALLS-RID）测定平均相对分子质量（Mw）,采用红外光谱法解析多糖官能团结构,同时对其差异性进行分析。结果 从生品到九蒸九晒品,其多糖得率分别为：3.93%、12.65%、17.08%、18.62%、18.78%、18.88%、19.59%、15.23%、16.32%、24.07%,呈现上升-下降-再上升的趋势。在单糖组成测定方面,何首乌生品及炮制品中多糖成分均由甘露糖、鼠李糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、阿拉伯糖7种单糖组成。单糖组成种类虽然一致,但单糖含量存在一定差异。随着蒸制次数的增加,半乳糖醛酸含量总体呈下降趋势、葡萄糖含量呈上升趋势。生品及九蒸九晒品的Mw分别为515.6×103、144.9×103、325.9×103、458.5×103、256.6×103、172.8×103、281.8×103、371.2×103、304.7×103、257.1×103,整体呈现下降趋势;红外光谱测定结果显示何首乌生品和制品的吸收光谱无显著差异。结论 与何首乌生品多糖相比,九蒸九晒过程炮制品中的多糖在单糖组成及相对分子质量方面发生显著变化,且与其蒸制次数呈现关联性,该结果可为探索何首乌的炮制机制及其质控标准研究提供数据支持。

关键词: 何首乌, 多糖, 九蒸九晒, 差异, 结构分析

Abstract: Objective To study the dynamic changes of the primary structure of polysaccharides in Polygoni Multiflori Radix（PM）after nine times of steamed and sun-bathed processing. Methods The polysaccharide components of raw PM and each steamed product were obtained by water extraction and alcohol precipitation. The monosaccharide composition was determined using the PMP derivatization HPLC-PDA method, the average molecular weight（Mw）was determined with the GPC-MALLS-RID method, and the functional group structure of polysaccharide was analyzed via infrared spectroscopy. Moreover, the structural differences were analyzed. Results From raw products to processed products, the polysaccharide yield was 3.93%, 12.65%, 17.08%, 18.62%, 18.78%, 18.88%, 19.59%, 15.23%, 16.32% and 24.07%, respectively, showing an upward-downward-upward trend. The polysaccharides in raw and processed products of PM were both composed of 7 monosaccharides: mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose. Despite the consistent monosaccharide composition, there were some differences in the content of monosaccharide. With the increasing number of times of steaming, the content of galacturonic acid decreased while that of glucose increased. The results of relative molecular weight measurement showed that the Mw of raw products and processed products was 515.6×103,144.9×103,325.9×103,458.5×103,256.6×103,172.8×103,281.8×103,371.2×103,304.7×103 and 257.1×103, respectively, showing a downward trend. The results of infrared spectroscopy showed that there was no significant difference in the absorption spectra of polysaccharides from raw and processed PM. Conclusion Compared with the polysaccharide in raw products of PM, the polysaccharide in processed products during the nine-time steaming and sun-drying undergoes a significant change in the monosaccharide composition and relative molecular weight, and is related to the number of times of processing. The results provide data for exploring the processing mechanism and quality control standards of PM.

Key words: Polygoni Multiflori Radix, polysaccharide, nine-time repeat of steaming and sun-drying, differences, structural analysis

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