目的 分析姜黄连的化学成分，在物质基础层面探究姜炙对黄连的影响。方法 采用Waters Acquity UPLC BEH C18色谱柱（100 mm×2.1 mm，1.7 μm），以0.1%甲酸水溶液（A）-乙腈（B）为流动相进行梯度洗脱，利用LTQ-Orbitrap/MS正、负离子模式采集数据，通过高分辨质谱数据解析，对姜黄连的化学成分进行定性分析。结果 黄连、姜黄连和生姜汁中共鉴定出34种化合物，其中归属于黄连25种、姜黄连32种、生姜汁9种；黄连和姜黄连的共有成分25种，黄连姜炙后新增7种姜辣素类物质，均为生姜汁中的成分。结论 黄连姜炙后化学成分发生变化，新增了7种姜辣素类成分，为姜黄连的药效物质基础研究提供参考。

Objective Analyze the chemical components of Coptidis Rhizoma, and explore the effect of Coptidis Rhizoma was processed fresh ginger juice at the material basis level. Methods WatersACQUITY UPLC BEH C₁₈ column (100 mm × 2.1 mm, 1.8 μm) was used for gradient elution with 0.1% formic acid aqueous solution (A) and 0.1% acetonitrile (B) as mobile phases. The data were collected by using LTQ – Orbitrap/MS in positive and negative ion mode. The chemical constituents of Coptidis Rhizoma were analyzed qualitatively by high resolution mass spectrometry. Results Thirty – four chemical constituents were identified from Coptidis Rhizoma, Coptidis Rhizoma processed with fresh ginger juice and ginger juice, including twenty – five from Coptidis Rhizoma, Thirty–two from Coptidis Rhizoma processed with fresh ginger juice and nine from ginger juice; there are twenty-five kinds of common components in Coptidis Rhizoma and Coptidis Rhizoma processed with fresh ginger juice and seven kinds of gingerols from ginger juice were added after Coptidis Rhizoma was processed fresh ginger juice. Conclusion The chemical composition of Coptidis Rhizoma processed with fresh ginger juice was changed that seven kinds of gingerols were added. It provides a reference for the study of pharmacodynamic material basis of Coptidis Rhizoma processed with fresh ginger juice.

R284.1

国家中药标准化项目：黄连等 4种中药饮片标准化建设的炮制研究（ZYBZH-Y-HUB-20）