目的 采用¹H-NMR代謝組學(xué)技術(shù)評(píng)價(jià)何首烏炮制品中的差異代謝物。方法 建立何首烏的¹H-NMR指紋圖譜，對黑豆汁制、黃酒制、清水制、黑豆汁加黃酒制何首烏以及生首烏進(jìn)行分析，同時(shí)考察6、12、18、24、32、36 h炮制時(shí)間，采用主成分分析、偏最小二乘法判別分析等多元統(tǒng)計(jì)方法對不同炮制品與生品差異進(jìn)行比較分析。結(jié)果 在何首烏生品、炮制品中找到15種差異化學(xué)成分，其中蘇氨酸、脯氨酸、沒食子酸、β-葡萄糖、琥珀酸、乳酸、膽堿、甘氨酸含量具有隨著炮制而升高趨勢；而γ-氨基丁酸、蔗糖具有降低的趨勢；二苯乙烯苷的含量是先升高后降低。結(jié)論 基于NMR技術(shù)的代謝指紋圖譜可以較好的評(píng)價(jià)何首烏的不同炮制工藝。

Objective To investigate the significant changed metabolites in processed products of Polygoni Multiflori Radix based on fingerprint of ¹H-NMR. Methods ¹H-NMR fingerprint were established. Four processing methods (black bean juice, yellow rice wine, clean water, and black bean juice plus yellow rice wine) and six processing time points (6, 12, 18, 24, 32, and 36 h) of Polygoni Multiflori Radix were analyzed. PCA and OPLS-DA analysis were utilized to distinguish the difference among the processed Polygoni Multiflori Radix and crude Polygoni Multiflori Radix. Results 15 Distinguished compounds were found between crude Polygoni Multiflori Radix and different processed Polygoni Multiflori Radix. The tendency of threonine, proline, gallic acid, β-glucose, succinate, lactate, choline, and glycine were increased along with processing time. However, γ-aminobutyrate and sucrose were decreased significantly. The content of stilbene glycoside was increased at first and decreased finally. Conclusion The ¹H-NMR fingerprint could be better used for accessing the processing technologies of Polygoni Multiflori Radix.

R969.1