目的 比較小米和大米炒制黨參Codonopsis Radix前后的指紋圖譜差異。方法 采用超高效液相色譜（UPLC）法，色譜柱為Agilent Poroshell SB-C₁₈，流動(dòng)相為乙腈-0.15%冰醋酸水（梯度洗脫），體積流量為0.3 mL/min，檢測(cè)波長(zhǎng)為267 nm，柱溫為30℃，進(jìn)樣量為1 μL。以黨參炔苷為參照，建立生黨參、小米炒黨參、大米炒黨參（各9批）的UPLC指紋圖譜；運(yùn)用《中藥指紋圖譜相似度評(píng)價(jià)系統(tǒng)（2012版）》進(jìn)行相似度評(píng)價(jià)及共有峰指認(rèn)；運(yùn)用SPSS 20.0軟件進(jìn)行聚類分析；使用數(shù)據(jù)統(tǒng)計(jì)軟件SSPS 20.0與SIMCA 14.1進(jìn)行主成分分析。UPLC法檢測(cè)大米炒黨參、小米炒黨參、生黨參各9批飲片中5-羥甲基糠醛（5-HMF）和黨參炔苷含量。結(jié)果 9批黨參生品的UPLC指紋圖譜有6個(gè)共有峰，小米炒黨參和大米炒黨參分別均有10個(gè)共有峰，相似度均大于0.90；指認(rèn)了5-HMF、黨參炔苷2個(gè)共有峰，黨參“米”炒后UPLC指紋圖譜共有峰特征明顯，小米炒黨參和大米炒黨參的UPLC指紋圖譜未見明顯差異。聚類分析和主成分分析結(jié)果一致，9批黨參生品聚為一類，而小米炒黨參和大米炒黨參聚為另一類。與生黨參比較，大米炒黨參和小米炒黨參中5-HMF含量均顯著升高（P<0.01），3種飲片黨參炔苷含量無(wú)明顯差異。結(jié)論 成功建立了黨參生品及小米炒黨參、大米炒黨參的UPLC指紋圖譜，不同炮制輔料對(duì)米炒黨參中化學(xué)成分的影響趨勢(shì)相同，但程度不同。

Objective To compare the difference of fingerprints between millet and rice before and after processing Codonopsis Radix. Method Ultra-high performance liquid chromatography (UPLC) method was used, the column was Agilent Poroshell SB-C₁₈, the mobile phase was acetonitrile-0.15% glacial acetic acid water (gradient elution), the flow rate was 0.3 mL/min, and the detection wavelength was 267 nm. The column temperature was 30 ℃, and the injection volume was 1 μL. Use Lobetyolin as a reference to establish UPLC fingerprints for Codonopsis Radix, Millet Fried Codonopsis Radix, and Rice Fried Codonopsis Radix (9 batches each); use "Chinese Medicine Fingerprint Similarity Evaluation System (2012 Edition)" for similarity evaluation and common peak identification; Use SPSS 20.0 software for cluster analysis. SPSS 20.0 and SIMCA 14.1 were used for principal component analysis. The contents of 5-hydroxymethylfurfural (5-HMF) and dangshen alkynoside in 9 batches of Codonopsis Radix raw products, milletfried Codonopsis Radix and rice-fried Codonopsis Radix were detected by UPLC. Results The UPLC fingerprints of 9 batches of Codonopsis Radix raw products had six common peaks. Millet-fried Codonopsis Radix and rice-fried Codonopsis Radix have 10 common peaks respectively, and the similarity was greater than 0.90. Two common peak of Codonopsis Radix is identified. The common peak characteristics of UPLC fingerprints after "mi" fried are obvious, but there is no significant difference in UPLC fingerprints of millet fried Codonopsis Radix and rice fried Codonopsis Radix. The cluster analysis results showed that the 9 batches of Codonopsis Radix were clustered into one category, while the millet-fried Codonopsis Radix and rice-fried Codonopsis Radix clustered into another category. Compared with Codonopsis Radix raw products, the content of 5-HMF in millet fried Codonopsis Radix and rice fried Codonopsis Radix was significantly increased (P < 0.01), and there was no significant difference in the content of alkynoside among the three pieces. Conclusion The UPLC fingerprints of Codonopsis Radix raw products, millet-fried codonopsis Radix, and rice-fried codonopsis Radix have been successfully established. Different processing accessories have the same influence on the chemical components of rice-fried codonopsis Radix, but to different degrees.

R284.1

山西省中醫(yī)藥中老年健康產(chǎn)業(yè)技術(shù)創(chuàng)新聯(lián)盟項(xiàng)目（JKCY201904）；山西中醫(yī)藥大學(xué)學(xué)科建設(shè)項(xiàng)目（1008Z4）；2020年山西中醫(yī)藥大學(xué)校級(jí)研究生創(chuàng)新項(xiàng)目（2020CX039）；2020年度山西省研究生教育創(chuàng)新項(xiàng)目（2020SY460）；山西中醫(yī)藥大學(xué)中藥與食品工程學(xué)院中藥藥理與毒理研究學(xué)科建設(shè)項(xiàng)目（1008Z4）