Studies On Quality Evaluation Of Corydalis Bungeanae Herba

Corydalis Bungeanae Herba is the dry whole plant of Corydalis bungeana Turcz.which has the effect of clearing away heat and toxin,dispersing knot and detumescence,and can treat epidemic cold,sore throat,sore swelling and pain,etc.Corydalis bungeana Turcz.does not have strict requirements on climate and soil conditions and can be grown in most areas of the country.Corydalis Bungeanae Herba contains alkaloids,flavonoids,amino acids and other ingredients.However,different areas,harvesting time,processing methods and wild-type and cultivated-type have certain influence on the composition of Corydalis Bungeanae Herba,resulting in different quality.HPLC-QTRAP-MS/MS was used to simultaneously determine the contents of 18 chemical components in Corydalis Bungeanae Herba;UV-VIS was used to determine the contents of total alkaloids,total flavonoids,total polysaccharides and protein,and to compare the content differences of different areas,harvesting time,processing methods,wild-type and cultivated-type;HPLC triple TOF MS/MS and GC-MS combined with multivariate statistics were used to screen out the different chemical components of different areas,harvesting time processing methods,wild-type and cultivated-type,and to find out the variation law of their quantity,so as to provide data reference for comprehensive quality evaluation and comprehensive control.The main contents of the research are as follows:(1)Quantitative analysis of chemical constituents UV-VIS was used to determine the contents of total alkaloids、flavonoids、total polysaccharides and protein.HPLC-QTRAP-MS/MS was used to determine 18 chemical components in Corydalis Bungeanae Herba.Through the comprehensive evaluation of the content results,the high quality medicinal materials were produced in Hebei Province.The contents of total alkaloids、flavonoids、polysaccharides and protein in the samples which collected at different harvesting time showed a certain dynamic change and the contents of the above components were higher in the samples collected from mid-late April to early May.The contents of 18 components in different harvesting time are different and dynamic,and it is difficult to compare their comprehensive quality.Therefore,the gray correlation analysis is used to analyze and the results show that the suitable harvesting time of Corydalis Bungeanae Herba in Anguo of Hebei Province is from mid-late April to early May,which is also in line with the local harvesting time.Different drying methods have a certain impact on the chemical composition,such as microwave drying at 60℃ of total alkaloids、total flavonoids content are higher,sun drying of total polysaccharides、protein contents are higher;and the 18 chemical compositions contents combined with drying time and energy consumption results show that sun drying,blast drying at 50℃,microwave drying at 50℃ are the appropriate drying methods.According to the content results,the quality of wild-type is higher than that of cultivated-type.(2)Analysis of chemical composition difference HPLC-Triple TOF MS/MS combined with multivariate statistical analysis method were used to analyze the difference of non-volatile chemical components;GC-MS/MS combined with multivariate statistical analysis method were used to analyze the difference of fat-soluble chemical components.Through the accurate molecular weight obtained by high resolution mass spectrometry,fragment ion peak,chromatographic retention time,database and references,the differential chemical components were identified;through PCA and OPLS-DA analysis,the differential chemical components and their change rules in different areas,wild-type and cultivated-type of Corydalis Bungeanae Herba were obtained.The results showed that 9 different chemical components and 5 different fat soluble components were identified from different producing areas;10 different chemical components and 16 different fat soluble components were identified from wild-type and cultivated-type;39 different fat soluble components were identified from different harvesting time;37 different chemical components and 38 different fat soluble components were identified from different processing methods fat soluble components.