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王智颖,荆绮,曹宝瑞,庞靖祥,杨美娜,韩金祥.不同产地、不同炮制方式连翘的主要化学成分含量及抗菌活性比较评价[J].湖南中医药大学学报英文版,2023,43(11):2041-2047.[Click to copy
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| 不同产地、不同炮制方式连翘的主要化学成分含量及抗菌活性比较评价 |
| 王智颖,荆绮,曹宝瑞,庞靖祥,杨美娜,韩金祥 |
| (山东第一医科大学(山东省医学科学院), 生物医学科学学院, 山东 济南 250117;山东省医药生物技术研究中心, 山东 济南 250117;山东省医药生物技术研究中心, 山东 济南 250117;山东中医药大学中医学院, 山东 济南 250355) |
| 摘要: |
| 目的 对不同产地、不同炮制方式连翘的主要化学成分含量及抗菌活性进行比较评价。方法 选取不同产地、不同炮制方式的连翘,通过超高效液相色谱法(ultra performance liquid chromatography, UPLC)测定连翘苷、(+)松脂素-β-D-吡喃葡萄糖苷、芦丁、连翘酯苷A的含量;通过测定连翘煎煮液对金黄色葡萄球菌的最小抑菌浓度(minimum inhibitory concentration, MIC),比较抗菌活性。结果 相同产地清蒸连翘的(+)-松脂素-β-D-吡喃葡萄糖苷、芦丁、连翘酯苷A及连翘苷的含量均显著高于生晒连翘;在清蒸连翘中,陕西产地连翘的4种主要化学成分含量均最高;在生晒连翘中,陕西产地连翘的松脂素-β-D-吡喃葡萄糖苷和芦丁含量最高,而山东产地的连翘酯苷A和连翘苷含量最高。不同产地、不同炮制方式连翘煎煮液的MIC值明显不同,清蒸连翘的MIC值显著低于生晒连翘。结论 利用UPLC测定连翘主要化学成分含量的方法简便、准确,可用于不同产地、不同炮制方式连翘药材的区分及质量评价;连翘煎煮液对金黄色葡萄球菌的抑制作用的测定,也为其进一步抗菌作用机制研究提供参考。 |
| 关键词: 连翘 超高效液相色谱法 化学成分 金黄色葡萄球菌 最小抑菌浓度 质量评价 |
| DOI：10.3969/j.issn.1674-070X.2023.11.017 |
| Received:March 23, 2023 |
| 基金项目:山东省重点研发计划（公益类专项）（2019GSF108168）；山东省重点研发计划（鲁渝科技协作项目）（2019LYXZ037）。 |
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| Comparative evaluation on main chemical components content and antimicrobial activity of Lianqiao with different origins and processing methods |
| WANG Zhiying,JING Qi,CAO Baorui,PANG Jingxiang,YANG Meina,HAN Jinxiang |
| (College of Biomedical Sciences, Shandong first Medical University (Shandong Academy of Medical Sciences), Ji'nan, Shandong 250117, China;Shandong Medical Biotechnology Research Center, Ji'nan, Shandong 250117, China;Shandong Medical Biotechnology Research Center, Ji'nan, Shandong 250117, China;School of Chinese Medicine, Shandong University of Chinese Medicine, Ji'nan, Shandong 250355, China) |
| Abstract: |
| Objective To compare and evaluate the content of main chemical components and antimicrobial activity of Lianqiao (Forsythiae Fructus) with different origins and different processing methods. Methods Lianqiao (Forsythiae Fructus) with different origins and different processing methods were selected, and the content of phillyrin, (+)-Pinoresinol-β-D-glucopyranoside, rutin, and phillyrin A of Lianqiao (Forsythiae Fructus) were determined by ultra-high performance liquid chromatography (UPLC). The antimicrobial activity was compared by measuring the minimum inhibitory concentration (MIC) of Lianqiao (Forsythiae Fructus) decoction against Staphylococcus aureus. Results The content of (+)-Pinoresinol-β-D-glucopyranoside, rutin, phillyrin A, and phillyrin of the steamed Lianqiao (Forsythiae Fructus) were all significantly higher than those of sundried Lianqiao (Forsythiae Fructus) of the same origin. Among the steamed Lianqiao (Forsythiae Fructus), those from Shaanxi Province had the highest content of the four main chemical components. Among the sundried Lianqiao (Forsythiae Fructus), those from Shaanxi Province had the highest content of (+)-Pinoresinol-β-D-glucopyranoside and rutin, while those from Shandong Province contained the highest amount of phillyrin A and phillyrin. The MIC values of Lianqiao (Forsythiae Fructus) decoction with different origins and different processing methods were obviously different, and the MIC value of the steamed Lianqiao (Forsythiae Fructus) were significantly lower than that of the sundried Lianqiao (Forsythiae Fructus), indicating that there were varying degrees of inhibitory effects on Staphylococcus aureus. Conclusion The UPLC method for the determination of Lianqiao (Forsythiae Fructus) is simple and accurate, and can be used for the differentiation and quality evaluation of Lianqiao (Forsythiae Fructus) with different origins and different processing methods. In addition, the determination of the inhibitory effect of Lianqiao (Forsythiae Fructus) decoction on Staphylococcus aureus also provides a reference for the differentiation and quality evaluation of Lianqiao (Forsythiae Fructus). |
| Key words: Lianqiao (Forsythiae Fructus) ultra-high performance liquid chromatography main chemical components content Staphylococcus aureus minimum inhibitory concentration quality evaluation |
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