目的 研究吴茱萸与甘草配伍后发挥减毒作用的化学成分变化。方法 采用HPLC指纹图谱结合化学计量学的方法,研究甘草配伍对吴茱萸化学成分的影响,采用层次递进法进一步研究甘草中3种主要成分配伍对吴茱萸中化学成分的影响。结果 化学计量学结果表明,吴茱萸单煎液和吴茱萸-甘草药对各自聚为一类,配伍后吴茱萸中多数化学成分的含量显著降低(P<0.05),实现了吴茱萸配伍甘草前后成分的差异性分析,获取了影响差异的重要化学成分;甘草组分配伍对吴茱萸中化学成分的影响显示,甘草3种主要成分均有不同程度的影响,其中甘草多糖、甘草酸的作用明显,甘草苷对吴茱萸中化学成分的作用较小。结论 所建立的指纹图谱结合化学计量学方法能够实现吴茱萸配伍甘草前后的区分,探讨了吴茱萸-甘草配伍减毒的物质基础,为研究吴茱萸-甘草配伍的合理性提供了参考。

Objective To study the changes in chemical composition of reducing toxicity of Wuzhuyu (Euodiae Fructus, EF) through compatibility with Gancao (Glycyrrhizae Radix et Rhizoma, GRR). Methods HPLC fingerprint combined with chemometric methods were used to study the effects of GRR compatibility on the chemical components of EF, then the hierarchical progressive method was used to further study the influence of the three main components of GRR on the chemical composition of EF. Results The stoichiometric results showed that the single decoction of EF and the decoction of EF-GRR were clustered into one group respectively. The content of most chemical components in EF was significantly reduced after compatibility (P < 0.05), which realized the difference analysis before and after the compatibility of EF with GRR and obtained the important chemical components that affect the difference. The effect of the three main components of GRR on the chemical components of EF showed that they had different degrees of influence, among which glycyrrhiza polysaccharide and glycyrrhizic acid had obvious effects, while glycyrrhizin had little effect. Conclusion The established fingerprint combined with chemometric methods can realize the differentiation before and after the compatibility of EF with GRR, discuss the material basis of the EF-GRR compatibility, and provide reference for studying the rationality of the EF-GRR compatibility.

R283.1

国家自然科学基金青年基金项目（81803955）