| Objective:(1)To establish a systematic research method of chemical components of fermentation cordyceps sinensis powder and Bailing capsule,and make a comparison of cordyceps sinensis and other 6 kinds of fermented preparations;(2)To establish a HPLC fingerprint method of Bailing capsule;(3)To establish a multi-index quantitative analysis method of nucleosides and sugar alcohols components in Bailing capsuleMethods:(1)The nucleosides,sugar alcohols and volatile components in fermentation cordyceps sinensis powder and Bailing capsule were identified by LC-MS/MS and GC-MS/MS,and compared with cordyceps sinensis and other 6 kinds of fermented preparations to find the characteristic components.(2)The HPLC fingerprint method of Bailing capsule were analyzed by HPLC-DAD,and the methodology were verified at the same time;(3)The uridine acid,guanosine monophosphate,uridine,adenosine monophosphate,guanosine and adenosine in Bailing capsule and fermentation cordyceps sinensis powder were detected by HPLC-DAD.The erythritol and mannitol in Bailing capsule were detected by UPLC-ELSD.The methodology were both verified at the same timeResults:(1)The uridine acid,uracil,guanosine monophosphate,uric acid,uridine,adenosine monophosphate,adenine,guanosine,inosine and adenosine are the main ingredients in fermentation cordyceps sinensis powder and Bailing capsule,and the content of uridine acid,guanosine monophosphate and adenosine monophosphate is higher than other fermentation preparations.Sugar alcohol composition is mainly composed of erythritol and mannitol,and erythritol is specific components of Bailing capsule which made from fermentation cordyceps sinensis powder.The mannitol is the common composition of 7 kinds of fermentation preparations(except the Houtou Jianweiling capsule),but the content is different.The linoleic acid methyl ester,palmitic acid and linoleic acid are the main volatile components.(2)20 batchs of fermentation cordyceps sinensis powder and Bailing capsules were determined by fingerprint analysis.The results showed that there are 9 common peaks exists in fingerprint chromatogram.The range of similarityis from 0.959 to 0.995 of fermentation cordyceps sinensis powder and from 0.972 to 0.995 of Bailing capsules,respectively,and the average similarity is 0.985.Compared with other fermentation preparations,the similarity has obvious difference,and it was proved that the method has good specificity.(3)Chapter I established a method for the determination of nucleosides using HPLC-DAD.The results showed that the uridine acid,guanosine monophosphate,uridine,adenosine monophosphate,guanosine and adenosine were linear in the concentration range of 35.25～528.8,43.99～659.9,38.07～571.1,34.96～524.5,38.34～575.1,and 39.84～597.6μg.The average recoveries were 101.2%,97.14%,103.1%,96.72%,101.4%and 103.2%,respectively.The content in fermentation cordyceps sinensis powder were range of 1.221～1.861,1.256～2.234,0.9731～1.859,1.144～2.173,1.144～2.372 and 1.260～2.201 mg/g,respectively.The content in Bailing capsule were range of 0.9753～2.007,0.9194～2.512,1.504～1.581,1.045～2.500,1.146～1.812 and 1.378～2.025 mg/g,respectively.Chapter II firstly established a method for the determination of erythritol and mannitol in Bailing capsule using UPLC-ELSD.The results showed that the erythritol and mannitol were linear in the concentration range of 0.8234～4.940 and 0.2812～1.687 mg,respectively.The average recoveries were 103.1%and 95.48%,respectively.The content in fermentation cordyceps sinensis powder were range of 18.96～68.22 and 6.94～25.07 mg/g,respectively.The content in Bailing capsule were range of 10.22～55.54 and 4.72～35.23 mg/g,respectively.Conclusion:(1)This topic make the system research on the chemical compositions of fermentation cordyceps sinensis powder,lying the foundation of establishing the quality control standard based on the main chemical compositions.In addition,compared with other fermentation preparations,the guanosine monophosphate and adenosine monophosphate were higher,the guanosine monophosphate and erythritol were characteristic components,as distinguished from the other fermentation preparations.(2)This topic established fingerprint evaluation system which is conducive to quantitative production process operation and standardized management,to ensure the quality of preparations of internal consistency and stability of the product.(3)Multi-index content determination method was perfect the quality standard of Bailing capsule,to comprehensively control the quality of the capsule,safeguard the stability,ensure the safety of the preparation of process provides a reasonable analysis method. |
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