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| Study and analysis of UPLC characteristic spectrum of duhuo standard decoction |
| Hits 1596 Download times 1486 Received:February 20, 2019 |
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| DOI
10.11656/j.issn.1673-9043.2019.03.16 |
| Key Words
Duhuo;standard decoction;characteristic atlas;traditional Chinese medicine granule |
| Author Name | Affiliation | E-mail | | YAN Xiaoxin | Beijing Tcmages Pharmaceutical Co., Ltd., Beijing 101300, China
Beijing University of Chinese Medicine, Beijing 100029, China | | | ZHANG Zhiqiang | Beijing Tcmages Pharmaceutical Co., Ltd., Beijing 101300, China | | | DU Shouying | Beijing University of Chinese Medicine, Beijing 100029, China | dushouying@263.net |
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| Abstract
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| [Objective] To establish the characteristic chromatogram of Duhuo standard decoction and to evaluate the quality of Duhuo standard decoction. [Methods] The UPLC characteristic chromatogram of Duhuo standard decoction was established by ultra-high performance liquid chromatography with standard decoction as standard. The characteristic peaks were identified by liquid chromatography-mass spectrometry (LC-MS). Principal component analysis (PCA) and cluster analysis (CLA) were carried out by SPSS software to study the composition transformation of Radix Angelicae Pubescentis during decoction. [Results] Nine characteristic peaks were identified in the characteristic chromatogram of Duhuo standard decoction. It was identified that peak 1 was columbianetin-βD-glucoside, peak 3, 4 and 5 might be Angelol B/G/D, peak 7 was Columbianadin acetate, peak 8 was osthol, and peak 9 was Columbianadin. The medicinal materials of Radix Angelicae Pubescens have different origins, and the quality of Radix Angelicae Pubescens in Sichuan and Enshi of Hubei Province is closer, but there is a big difference between them and Yichang of Hubei Province. After decocting, the difference decreases. By quantifying the transfer probability of each characteristic peak, it was found that nine characteristic peaks changed regularly in the decocting process. Among them, peak 3, 4, 5 and 6 were mainly accumulated, peak 1, 7, 8 and 9 were decomposed or not easily transferred, and peak 2 showed different trends in different batches. This peak was the main ingredient affected by the difference of origin in the decocting process. [Conclusion] The method is accurate and repeatable, and can be used to characterize the internal quality of Duhuo standard decoction. |
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