【摘要】 利用代谢组学技术,对大黄全成分进行对比分析,研究生熟大黄各类化学成分的变化。应用超高效液相色谱-四级杆-飞行时间质谱(UHPLC-Q-TOF)联用技术,获取大黄生品和熟品的色谱和质谱信息,采用多元统计分析技术对提取的324个特征峰进行比较分析。炮制大黄非靶向代谢组学研究中,发现大黄生品和熟品化学成分明显不同,与生大黄相比,炮制后有127个成分发生显著变化,其中125个成分含量降低,2个成分升高。该研究鉴定了其中的10个化合物,另外推测了其他23个成分的结构类型,其中15个为鞣质类,8个为蒽醌类,炮制均使它们含量降低。炮制大黄靶向代谢组学研究发现炮制使芦荟大黄素、大黄酸、大黄素、大黄素甲醚含量降低。炮制显著影响大黄中多种成分的含量,代谢组学研究能够比较全面地揭示这种变化。更多还原

【Abstract】 Untargeted metabolomics analysis of rhubarb and stewed rhubarb samples shows that the determined samples clearly clustered in to two groups,indicating that the processing procedures caused changes in the composition and / or content of components in rhubarb. Ten components were identified by UHPLC-Q-TOF-MS / MS and references,which intensity declined in rhubarb after processing. Targeted metabolomics analysis of rhubarb and stewed rhubarb samples indicated that aloe-emodin,rhein,emodin and physcion were detected with lower intensity in stewed rhubarb samples than in rhubarb samples. Metabolomics analysis of rhubarb and stewed rhubarb indicated the various components of rhubarb changed after processing.更多还原