Chemical Constituents Of Wine-processed Polygonatum Cyrtonema Hua And Preparation Of Different Constituents Before And After Being Processed

Objective: The chemical constituents of wine-processed Polygonatum cyrtonema Hua were systematically studied to provide material basis for the study of processing technology of wine-processed P.cyrtonema Hua.To find out the chemical composition difference between P.cyrtonema Hua and wine-processed P.cyrtonema Hua,and to identify and analyze the structure of the different components,so as to further explore the change rule of P.cyrtonema Hua in the process of nine-steam and nine-process processing.Methods: The chemical components of wine-processed P.cyrtonema Hua extract were extracted by alcohol reflux extraction method.The chemical components of ethyl acetate and n-butanol extract were separated and purified by silica gel column chromatography,Sephadex LH-20 gel column chromatography,medium pressure preparation chromatography and HPLC preparation chromatography.The compounds were identified by NMR,mass spectrometry,ultraviolet and infrared spectroscopy.HPLC-UV analysis was used to compare the composition differences between P.cyrtonema Hua and wine-processed P.cyrtonema Hua,and to find the chemical substances that changed during processing.Using the monomer compound isolated from wine-processed P.cyrtonema Hua,the change rule of the signature substance of P.cyrtonema Hua in the process of "nine steaming and nine drying" was preliminarily explored by HPLC technology,providing reference value for the development and utilization of P.cyrtonema Hua.Results: A total of 20 compounds were isolated from the rhizomes of wine-processed P.cyrtonema Hua and identified as,Polygonaldehyde A(1),ethanol-2-[2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]propanoate(2),methyl 4-(2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl)butanoate(3),4-Hydroxy-5-methylf-uran-3-caboxylic acid(4),3-(4-hydroxyphenyl)propanoic acid(5),4’,5,7-Trihydroxy-6,8-dimethylhmoisoflavanone(6),5-(hydroxymethyl)-1H-pyrrol-2-yl)methanediol(7),polygonatine A(8),catecholin(9),5-(((5-formylfuran-2-yl)((3-fo-rmylfuran-2-yl)methoxy)methoxy)methyl)fu-ran-2-carbaldehyde(10),5-hydroxymeth-yllfurfural(11),uridine(12),polygonatine N4(13),p-hydroxy benzaldehde(14),methyl 5-(hydroxymethyl)furan-2-carboxylate(15),N-cis-ferulic tyramine(16),butyl 5-oxopyrrolidine-2-carboxylate(17),5-(hydromethyl)-2-carboxylic acid(18),5-(1-methoxyvinyl)-2(3H)-one(19)and(2s,4s)-4-hydroxytetrahyrofuran-2-carboxylic acid(20).The composition of 4’,5,7-trihydroxy-6,8-dimethyl homoisoflavanone(6)in P.cyrtonema Hua and wine-processed P.cyrtonema was analyzed by HPLC,and its directed preparation and enrichment were completed.The results show that in the process of "nine steaming and nine drying",the symbolic chemical substances of polyhuaxanthin have changed obviously,and there is a certain trend of change.Conclusion: A total of 20 compounds were isolated from the rhizomes of wineprocessed P.cyrtonema Hua.Compound 1 and 2 and 3 isolated and identified from wine-processed P.cyrtonema Hua were new compounds,which had not been reported in the literature before.Compounds 4-5,7,9-10,12,14-15 and 17-20 were isolated from wine-processed P.cyrtonema Hua for the first time.This study provides a theoretical basis for the development and utilization of P.cyrtonema Hua extract and its quality evaluation.The successful preparation and enrichment of different components in raw and ripe decoction pieces provides a method for reference.