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运用计算机辅助UPLC-TOF-MS技术快速分析共煎煮对四物汤化学成分的影响。通过与空白组比较实现信号滤噪,用自制自动化预鉴别Searcher软件与自建四物汤化学成分数据库数据进行自动化比对,并用自制Sourcer程序分析四物汤信号的单药来源,实现化学成分快速鉴别。用t检验p值排序法寻找四物汤药味共煎煮过程中含量发生变化的化学成分。结果显示,从四物汤水煎液中快速鉴别信号达187个,其中鉴别出19种存在多离子证据的化学成分。四物汤共煎煮后大多数成分有较单独煎煮煎出减少的趋势,只有极少数成分在单煎液中没有信号或信号很弱,而在共煎液中信号明显,推测共煎煮过程中可能只有极少量新生成的化学成分或药味固有成分煎出大幅增加。
The effect of total decoction on the chemical composition of Siwu Tang was analyzed by computer-aided UPLC-TOF-MS technique. By comparing with the blank group to achieve signal noise filtering, self-made automated pre-identification Searcher software and self-built Siwu Tang chemical composition of the database data for automatic alignment, and with the Sourcer program to analyze single-source Sifu signal source to achieve rapid chemical composition Identification. Using t test p value sorting method to find the chemical composition of Siwu Tang decoction boiling process changes. The results showed that 187 signals were quickly identified from the Decoction of Siwu Decoction, of which 19 chemical compositions with multi-ions evidence were identified. After decoction of Siwu Tang, most of the ingredients decoction decoction declines less than that of decoction alone. Only very few ingredients have no signal or weak signal in single decoction, The process may be only a very small amount of newly formed chemical composition or medicinal flavor of fried ingredients substantially increased.