高等学校化学学报 ›› 2006, Vol. 27 ›› Issue (1): 35-38.

• 研究论文 • 上一篇    下一篇

中药红曲化学稳定性多成分综合评价

李永国1, 柳红2, 王峥涛1, 胡之璧1   

  1. 1. 中药标准化教育部重点实验室, 上海中药标准化研究中心, 上海中医药大学中药研究所, 上海 201203;
    2. 中国科学院上海药物研究所药物发现与设计中心, 新药研究国家重点实验室, 上海 201203
  • 收稿日期:2005-03-31 出版日期:2006-01-10 发布日期:2006-01-10
  • 通讯作者: 王峥涛(1956年出生), 男, 博士, 教授, 主要从事中药化学与质量标准研究. E-mail: wangzht@hotmail.com
  • 基金资助:

    上海市科学技术发展基金(批准号: 03DZ19546)和上海市重点学科项目(批准号: Y0301)资助.

Multi-components Comprehensive Evaluation  on Chemical Stability  of Fermented Red Yeast Rice

LI Yong-Guo1, LIU Hong2, WANG Zheng-Tao1*, HU Zhi-Bi1   

  1. 1. Key Laboratory of Standardization for Chinese Medicines of Ministry of Education, 
    Shanghai R & D Center for Standardization of  Chinese Medicines, Institute of Chinese
    Materia Medica, Shanghai University of Traditional Chinese Medicine,  Shanghai 201203, China;
        2. Center for Drug Discovery and Design, State Key Laboratory of Drug Research,
    Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China
  • Received:2005-03-31 Online:2006-01-10 Published:2006-01-10
  • Contact: WANG Zheng-Tao, wangzht@hotmail.com

摘要:

建立了利用高效液相色谱法同时测定红曲中具降血脂活性的12种他汀类成分的方法, 并进行方法学评价. 研究了红曲在高温(80及60 ℃)高温高湿(60 ℃及75%RH), 室温高湿(25 ℃及92.5%RH)和光照等条件下的化学稳定性, 在40 ℃及75%RH的条件下进行3个月的加速试验. 通过测定稳定性试验样品中12种他汀类成分的含量, 考察了红曲中这些成分的动态变化情况, 并加以综合评价.

关键词: 红曲;  化学稳定性;  他汀类成分;  综合变化率

Abstract:

A novel multi-components comprehensive evaluation approach in the present research is superior to the conventional single marker-orientation method in being more reasonable and suitable for the demonstration of the chemical stability of Chinese Medicines(CMs). An application of this proposed method on the chemical stability study of fermented red yeast rice, one of traditional Chinese healthcare food and medicines, was addressed. The accelerated testing(40 ℃, 75%RH) for 3 months and the stress testing under five storage conditions involving  high temperature(80 ℃, 60 ℃), high humidity(25 ℃ and 92.5%RH) and high humidity with high temperature(60 ℃ and 75%RH) and light effects were carried out. A complex criteria, given name “variability percentage[V(%)]” was initiated to display the combination of multi-components stability in CM. The results show that variability percentage[V(%)] generated from the sum of monacolin lacton and acid forms was preferred to assess the stability of red yeast rice. This proposed way could be used as technique platform and applied to stability evaluation of other CMs, which could provide detail information on the inter- and intra- varieties of multi-components in CM.

Key words: Red yeast rice; Chemical stability; Monacolins; Complex criteria variability 

中图分类号: