Chemical Components Analysis of <italic style="font-style: italic">Salvia Miltiorrhiza</italic> Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry

FAN Jia-li; JI Wen-hua; WANG Xiao; GUO Lan-ping; LI Li-li

doi:10.19969/j.fxcsxb.23052204

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Chemical Components Analysis of Salvia Miltiorrhiza Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry

Scientific Papers | 更新时间：2023-12-25

- Chemical Components Analysis of Salvia Miltiorrhiza Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry
- Journal of Instrumental Analysis Vol. 42, Issue 12, Pages: 1615-1622(2023)
- 作者机构：
  
  1.齐鲁工业大学（山东省科学院）山东省分析测试中心山东省大型精密分析仪器应用技术重点实验室，山东济南 250014
  2.中国中医科学院中药资源中心道地药材国家重点实验室培育基地，北京 100007
  3.齐鲁工业大学（山东省科学院）药学院山东省高等学校天然药物活性成分研究重点实验室，山东济南 250014
- 作者简介：
- 基金信息：
- DOI：10.19969/j.fxcsxb.23052204
  CLC：
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范佳丽,纪文华,王晓等.基于液相色谱-高分辨质谱测定不同加工方式丹参的化学成分[J].分析测试学报,2023,42(12):1615-1622.

FAN Jia-li,JI Wen-hua,WANG Xiao,et al.Chemical Components Analysis of Salvia Miltiorrhiza Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry[J].Journal of Instrumental Analysis,2023,42(12):1615-1622.
范佳丽,纪文华,王晓等.基于液相色谱-高分辨质谱测定不同加工方式丹参的化学成分[J].分析测试学报,2023,42(12):1615-1622. DOI： 10.19969/j.fxcsxb.23052204.

FAN Jia-li,JI Wen-hua,WANG Xiao,et al.Chemical Components Analysis of Salvia Miltiorrhiza Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry[J].Journal of Instrumental Analysis,2023,42(12):1615-1622. DOI： 10.19969/j.fxcsxb.23052204.

摘要

采用液相色谱-高分辨质谱联用（LC-HRMS）技术，对鲜切法（鲜切后烘干、鲜切后晒干）和干切法（全干切片、传统切片）处理的丹参样品进行化学成分分析。基于质量数、保留时间和二级质谱数据，从丹参样品中定性出27种初生代谢物（氨基酸类、脂肪酸类、有机酸类、核苷类）和17种次生代谢物（丹酚酸类、丹参酮类）。主成分分析发现干切法和鲜切法有显著性差异，鲜切法两种干燥方式的差异较小。9种丹参酮类和1种丹酚酸类物质被筛选为差异次生代谢物。其中，丹参酮 Ⅰ、丹参酮 ⅡA 和丹参新酮 Ⅰ在全干切片中的丰度高于传统切片，高于鲜切后晒干片。丹参新醌乙、丹参新酮 Ⅰ、丹参新酮 Ⅱ、亚甲基丹参醌、异隐丹参酮、隐丹参酮和丹酚酸B在全干切片中的丰度高于鲜切后晒干片，高于传统切片。脂肪酸类成分在全干切片中的丰度高于传统切片和鲜切后晒干片。芳香族氨基酸（苯丙氨酸、色氨酸、酪氨酸）是次生代谢物合成的前体物质，在干切片中的丰度显著高于鲜切后晒干片。以上结果说明鲜切法丹参中有效成分的丰度低于干切法，传统切片的闷润处理会造成有效成分的损失，全干切片可以积累更多的次生代谢物，品质最好。该研究可为丹参的切片加工方式提供理论指导，为丹参药材的质量评价提供技术支持。

Abstract

The processing technology of ,Salvia miltiorrhiza, Bge. is closely related to its quality. Chemical components analysis was performed out on ,Salvia miltiorrhiza, Bge. samples prepared by fresh cutting（heat dried slices after fresh cutting，sun dried slices after fresh cutting） and dry cutting method（full dried slices，traditional dried slices） based on liquid chromatography-high resolution mass spectrometry（LC-HRMS） technology. Based on accurate mass，retention time and MS/MS data，27 primary metabolites（amino acids，fatty acids，organic acids，nucleotides） and 17 secondary metabolites（salvianolic acids，tanshinones） were identified from ,Salvia miltiorrhiza, Bge. samples. Significant differences were found between the dry cutting methods and the fresh cutting methods by principal component analysis，and the difference between the two fresh cutting methods was small. Nine tanshinones and one salvianolic acid were screened as differential secondary metabolites. The abundance of tanshinone Ⅰ，tanshinone ⅡA and miltionone Ⅰ in full dried slices were higher than those in traditional dried slices and in sun dried slices after fresh cutting. The abundance of neotanshinone B，miltionone Ⅰ，miltionone Ⅱ，methyl rosmarinate，isocryptotanshinone，cryptotanshinone and salvianolic acid B in full dried slices were higher than those in sun dried slices after fresh cutting，and higher than those in traditional dried slices. The abundance of fatty acids in full dried slices are higher than that in traditional dried slices and in the sun dried slices after fresh cutting. Aromatic amino acids（phenylalanine，tyrosine，tryptophan） were precursors of secondary metabolites，and their abundance in dry cutting slices were significantly higher than that in the sun dried slices after fresh cutting. The above results indicated that the abundance of active ingredients in the fresh cutting method were lower than that in the dry cutting method. The soaking treatment of traditional slices could cause loss of active ingredients. Fully dried slices could accumulate more secondary metabolites，which obtain the best quality. The study can provide theoretical guidance for the cutting processing method of ,Salvia miltiorrhiza, Bge. and technical support for the quality evaluation of ,Salvia miltiorrhiza, Bge..

关键词

丹参化学成分加工方式液相色谱-高分辨质谱

Keywords

Salvia miltiorrhiza Bge.chemical componentsprocessing methodliquid chromatography-high resolution mass spectrometry

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Chemical Components Analysis of Salvia Miltiorrhiza Bge. with Different Processing Methods Based on Liquid Chromatography-High Resolution Mass Spectrometry

DOI：10.19969/j.fxcsxb.23052204

摘要

Abstract

关键词

Keywords

references