GalliGigerii角膜内皮(GGEC),鸡的干膜是一种常用于消化的中药材。然而,由于质地和构图的特殊性,到目前为止,它的活跃成分还没有得到澄清,也缺乏质量评价指标。在这项研究中,UPLC-Q-TOF-MS用于分析GGEC水提取物中的化学成分,首次鉴定出10个核苷。建立了GGEC水提物的HPLC指纹图谱,并测定了7种核苷的含量。40批GGEC样品的指纹图谱相似性范围为0.765至0.959,表明不同方法加工的GGEC产品之间存在很大差异。此外,采用SPSS22.0和SIMCA14.1对GGECHPLC指纹图谱的19个共有峰进行层次聚类分析(HCA)和主成分分析(PCA),40批样品分为三类:生GGEC,油炸GGEC和醋加工的GGEC。通过正交偏最小二乘判别分析(OPLS-DA)标记GGEC中的八个差分分量,其中两种是腺嘌呤和胸腺嘧啶。含量测定结果表明,原料GGEC中7种核苷的总含量,油炸GGEC和醋加工GGEC分别为182.5-416.8、205.3-368.7和194.2-283.0μg·g〜(-1),分别。次黄嘌呤含量存在显著差异,用不同方法加工的GGEC产品中的胸腺嘧啶和胸苷(P<0.05),按油炸GGEC>醋加工的GGEC>生GGEC的顺序进行分级。这表明次黄嘌呤的含量,胸腺嘧啶和胸苷在油炸过程中趋于增加,变化范围可能与热暴露程度有关。本研究建立的方法简便、重现性好,可用于GGEC及其加工产物的定性和定量分析。本研究也为以化学成分为控制指标的GGEC质量标准的制定提供了参考。
Galli Gigerii Endothelium Corneum(GGEC), the dried gizzard membrane of Gallus gallus domesticus is a Chinese medicinal material commonly used for digestion. However, due to the particularity of texture and composition, its active ingre-dients have not been clarified so far, and there is also a lack of quality evaluation indicators. In this study, UPLC-Q-TOF-MS was used to analyze the chemical components from the water extract of GGEC, and ten nucleosides were identified for the first time. HPLC fingerprints of the water extracts of GGEC were established and the content of seven nucleosides was determined. The fingerprint similarities of 40 batches of GGEC samples ranged from 0.765 to 0.959, indicating that there were great differences among the GGEC products processed with different methods. In addition, SPSS 22.0 and SIMCA 14.1 were used for hierarchical cluster analysis(HCA) and principal component analysis(PCA) on the 19 common peaks of the HPLC fingerprints of GGEC, and the 40 batches of samples were divided into three categories: raw GGEC, fried GGEC and vinegar-processed GGEC. Eight differential components in GGEC were marked by orthogonal partial least squares discrimination analysis(OPLS-DA), two of which were adenine and thymine. The results of content determination showed that the total content of the seven nucleosides in raw GGEC, fried GGEC and vinegar-processed GGEC were 182.5-416.8, 205.3-368.7, and 194.2-283.0 μg·g~(-1), respectively. There were significant differences in the content of hypoxanthine, thymine and
thymidine among the GGEC products processed with different methods(P<0.05), which were graded in the order of fried GGEC>vinegar-processed GGEC>raw GGEC. This suggested that the content of hypoxanthine, thymine and
thymidine tended to increase during the frying process, and the variation range might be related to the degree of heat exposure. The established methods in this study were simple and reproducible, and could be used for qualitative and quantitative analysis of GGEC and its processed pro-ducts. This study also provided reference for the establishment of quality standards of GGEC with chemical components as control index.