红芪蜜炙前后黄酮类、皂苷类成分含量测定与指纹图谱研究OA

Objective To investigate the change patterns of flavonoid and saponin contents in Hongqi(Hedysari Radix,HR)before and after honey-processing,and to provide a scientific basis for quality control of the honey-processing technology and its processing mechanism.Methods UV-Vis spectrophotometry was employed to determine the contents of total flavonoids and total saponins in 10 batches of HR and Zhihongqi(Hedysari Radix Praeparata Cum Melle,HRPCM).HPLC was used to establish flavonoid-based and saponin-based fingerprints,and similarity evaluations were conducted.The contents of six marker components calycosin-7-O-β-D-glucoside,ononin,calycosin,formononetin,astragaloside Ⅳ,and isoastragaloside Ⅱ were determined by HPLC.Results After honey-processing of 10 batches of HR,the total flavonoid contents were significantly decreased(P＜0.01),with an average decrease of 25.8％;the total saponin contents were significantly increased(P＜0.01),with an average increase of 37.93％.Similarity evaluation of fingerprints indicated that honey-processing did not alter the basic chemical profile of HR.HPLC content determination showed that after honey-processing,formononetin content was significantly increased in 8 out of 10 batches(P＜0.05,0.01),with an average increase of 30.49％;astragaloside Ⅳ and isoastragaloside Ⅱ contents were significantly increased in 8 and 7 batches,respectively(P＜0.05,0.01),with average increases of 34.79％and 26.22％;calycosin-7-O-β-D-glucoside and ononin contents were mainly decreased;calycosin content was mainly increased.Conclusion Honey-processing of Hedysari Radix can alter the active flavonoid and saponin components,thereby adjusting the structure of its pharmacodynamic material basis.