目的 建立旋覆代赭湯（Xuanfu Daizhe Decoction，XDD）中9種酚酸類(lèi)成分一測(cè)多評(píng)（quantitative analysis of multi-components by single marker，QAMS）定量測(cè)定方法，研究酚酸類(lèi)成分的傳遞規(guī)律，結(jié)合基準(zhǔn)關(guān)聯(lián)度，分析配伍的影響，并探究“去渣再煎”的影響。方法 制備15批XDD基準(zhǔn)樣品，以綠原酸為內(nèi)標(biāo)物，確定其他8種成分的相對(duì)校正因子（f_s/i）并計(jì)算含量，同時(shí)采用外標(biāo)法測(cè)定，比較兩者結(jié)果差異，計(jì)算飲片-水煎液-基準(zhǔn)樣品的轉(zhuǎn)移率，分析傳遞規(guī)律；制備不同配伍樣品，以9種酚酸類(lèi)成分轉(zhuǎn)移率和指紋圖譜相似度為評(píng)價(jià)指標(biāo)，計(jì)算基準(zhǔn)關(guān)聯(lián)度；制備不同煎煮條件樣品，檢測(cè)9種酚酸類(lèi)成分的轉(zhuǎn)移率。結(jié)果 QAMS法定量測(cè)定結(jié)果與外標(biāo)法無(wú)顯著差異。新綠原酸、綠原酸、隱綠原酸、咖啡酸、1,3-二咖啡?？鼘幩?、異綠原酸B、異綠原酸A、1,5-二咖啡酰奎寧酸、異綠原酸C的平均轉(zhuǎn)移率分別為147.34%、42.60%、321.53%、131.49%、419.76%、172.93%、18.47%、25.06%、74.68%，酚酸類(lèi)成分發(fā)生降解與異構(gòu)化可能是部分成分轉(zhuǎn)移率大于100%的主要原因；配伍、煎煮時(shí)間、濃縮對(duì)9種酚酸類(lèi)成分的傳遞均有影響，其中旋覆花與半夏配伍后各指標(biāo)成分和指紋圖譜相似度的基準(zhǔn)關(guān)聯(lián)度均大于90%，而“去渣再煎”可以進(jìn)一步促進(jìn)酚酸類(lèi)成分的降解與異構(gòu)化。結(jié)論 建立的QAMS法方便、穩(wěn)定，初步明確從飲片到XDD基準(zhǔn)樣品中酚酸類(lèi)有效成分群之間的變化、量值傳遞規(guī)律和可能的影響因素，為XDD的質(zhì)量控制和制劑開(kāi)發(fā)提供科學(xué)依據(jù)。

Objective To establish QAMS for the determination of nine phenolic acids in Xuanfu Daizhe Decoction (XDD, 旋覆代赭湯), study the transfer rule of phenolic acids, analyze the influence of compatibility combined with the standard relation, and explore the influence of “remove the residue and concentrate again”. Methods A total of 15 batches of XDD samples were prepared, chlorogenic acid was used as the internal standard, the relative correction factor (f_s/i) of other eight components were determined and the content was calculated, and the external standard method was used to determine the difference between the two results, and the transfer rate of decoction slices, water decoction and reference sample was calculated and the transfer law was analyzed. Different compatible samples were prepared, the transfer rate of nine phenolic acids and the similarity of fingerprint were used as evaluation indexes, and the standard relation was calculated. The transfer rates of nine phenolic acids were determined by preparing samples under different cooking conditions. Results There was no significant difference between QAMS method and external standard method. The average transfer rates of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, 1,3-dicaffeoyl quinic acid, isochlorogenic acid B, isochlorogenic acid A, 1,5-dicaffeoyl quinic acid and isochlorogenic acid C were 147.34%, 42.60%, 321.53%, 131.49%, 419.76%, 172.93%, 18.47%, 25.06% and 74.68%, respectively. The degradation and isomerization of phenolic acids may be the main reason that the transfer rate of some components is greater than 100%. Compatibility, decocting time and concentration all had effects on the transfer of nine phenolic acids. The standard relation of each index component and fingerprint similarity between convolution flower and pinellia were all greater than 90%, and “de-slagging and re-decocting” could further promote the degradation and isomerization of phenolic acids. Conclusion The established QAMS method is convenient and stable, and the changes of phenolic acid active component groups from XDD from decoction pieces to reference samples, the transfer rule of quantity value and possible influencing factors are preliminatively identified, which provides a scientific basis for the quality control and preparation development of XDD.

R283.6

江蘇省自然科學(xué)基金青年項(xiàng)目（BK20180265）;江蘇省中藥骨干人才高級(jí)研修項(xiàng)目;江蘇省中醫(yī)藥科技發(fā)展計(jì)劃項(xiàng)目（QN202420）;蘇州科技計(jì)劃項(xiàng)目（SKY2022076）;蘇州市應(yīng)用基礎(chǔ)研究科技創(chuàng)新項(xiàng)目（SYWD2024261）;昆山市社會(huì)發(fā)展項(xiàng)目（KS2234、KS2327）