运用代谢组学技术研究发现炮制引起大黄多成分变化(4)
ZHAO Nan1， ZHANG Xiao-zhe1， HU Chang-jiang3， JIA Tian-zhu2， XIAO Hong-bin1*
(1.Dalian Institute of Chemical Physics， Chinese Academy of Sciences， Dalian 116023， China；
2. Liaoning University of Traditional Chinese Medicine， Dalian 116001， China；
3. Chengdu University of Traditional Chinese Medicine， Chengdu 611137， China)
[Abstract] Untargeted metabolomics analysis of rhubarb and stewed rhubarb samples shows that the determined samples clearly clustered in to two groups， indicating that the processing procedures caused changes in the composition and/or content of components in rhubarb. Ten components were identified by UHPLC-Q-TOF-MS/MS and references， which intensity declined in rhubarb after processing. Targeted metabolomics analysis of rhubarb and stewed rhubarb samples indicated that aloe-emodin， rhein， emodin and physcion were detected with lower intensity in stewed rhubarb samples than in rhubarb samples. Metabolomics analysis of rhubarb and stewed rhubarb indicated the various components of rhubarb changed after processing.
[Key words] UHPLC-Q-TOF； rhubarb； metabolomics； processing
doi：10.4268/cjcmm20140913, 百拇医药(赵楠 张晓哲 胡昌江 贾天柱 肖红斌)
(1.Dalian Institute of Chemical Physics， Chinese Academy of Sciences， Dalian 116023， China；
2. Liaoning University of Traditional Chinese Medicine， Dalian 116001， China；
3. Chengdu University of Traditional Chinese Medicine， Chengdu 611137， China)
[Abstract] Untargeted metabolomics analysis of rhubarb and stewed rhubarb samples shows that the determined samples clearly clustered in to two groups， indicating that the processing procedures caused changes in the composition and/or content of components in rhubarb. Ten components were identified by UHPLC-Q-TOF-MS/MS and references， which intensity declined in rhubarb after processing. Targeted metabolomics analysis of rhubarb and stewed rhubarb samples indicated that aloe-emodin， rhein， emodin and physcion were detected with lower intensity in stewed rhubarb samples than in rhubarb samples. Metabolomics analysis of rhubarb and stewed rhubarb indicated the various components of rhubarb changed after processing.
[Key words] UHPLC-Q-TOF； rhubarb； metabolomics； processing
doi：10.4268/cjcmm20140913, 百拇医药(赵楠 张晓哲 胡昌江 贾天柱 肖红斌)