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首页> 美国卫生研究院文献>Molecules >Quality Evaluation of Scrophulariae Radix Processed by Different ‘Sweating’ Methods Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Grey Relational Analysis
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Quality Evaluation of Scrophulariae Radix Processed by Different ‘Sweating’ Methods Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Grey Relational Analysis

机译：多种生物活性成分同时测定与灰色关联分析相结合的不同出汗方法处理玄参质量的评价

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摘要

Scrophulariae Radix is one of the most popular traditional Chinese medicines (TCMs), which needs to be processed by ‘sweating’ methods. Primary processing of Scrophulariae Radix is an important link which closely relates to the quality of products in this TCM. To facilitate selection of the suitable ‘sweating’ processing method for Scrophulariae Radix, in this study the quality of Scrophulariae Radix processed by different ‘sweating’ methods was evaluated based on simultaneous determination of multiple bioactive constituents combined with grey relational analysis. The contents of iridoid glycosides, phenylpropanoid glycosides, and organic acids in Scrophulariae Radix processed by different ‘sweating’ methods were simultaneously determined using ultra high performance liquid chromatography coupled with triple quadrupole-linear ion trap mass spectrometry (UPLC-QTRAP-MS/MS). Furthermore, grey relational analysis (GRA) was performed to evaluate the ‘sweating’ processed samples according to the contents of twelve constituents. All of the results demonstrated that the quality of Scrophulariae Radix processed by oven drying at 35 °C and ‘sweating’ for three days was better. The developed method was useful for the overall assessment on quality of Scrophulariae Radix, and this study may provide the foundation and support for ‘sweating’ processing of Scrophulariae Radix in normalization and standardization.
机译：玄参是最受欢迎的中药（TCM）之一，需要通过“出汗”方法进行处理。玄参的初加工是与中药产品质量密切相关的重要环节。为了便于选择玄参的合适的“出汗”加工方法，本研究基于多种生物活性成分的同时测定和灰色关联分析，对通过不同“出汗”方法加工的玄参的质量进行了评估。使用超高效液相色谱-三重四极杆-线性离子阱质谱（UPLC-QTRAP-MS / MS）同时测定通过不同的“出汗”方法处理的玄参中的虹彩苷，苯基丙苷和有机酸的含量。 。此外，根据十二种成分的含量，进行了灰色关联分析（GRA）来评估“冒汗”处理过的样品。所有结果表明，经35°C烤箱干燥和“出汗”三天加工的玄参质量更好。所开发的方法可用于对玄参质量的总体评估，该研究可能为玄参的“出汗”加工标准化和标准化提供基础和支持。

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