喜马拉雅西部小檗生物碱含量的特异内变异

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2021-06-07 DOI:10.1080/10496475.2021.1935385

M. K. Chaudhary, Ankita Misra, U. Shankar, P. Agnihotri, S. Srivastava

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引用次数: 0

摘要

摘要:采用HPTLC-UV分析了枸杞子根中小檗碱和棕榈碱含量的代谢变化，为枸杞子质量原料的鉴别提供依据。绘制了10个自然种群，并从西喜马拉雅山脉的不同地区采集了样本。根据印度阿育吠陀药典(API)对每种原料的生药学参数进行质量评价。以正丙醇-水-甲酸(9:1:1 . 0 v/v/v)为溶剂建立高效液相色谱，λmax为350 nm。巴马汀和小檗碱的Rf分别为0.2±0.08和0.33±0.03，在0.1 ~ 0.5µg /点的浓度范围内呈线性关系。巴马汀和小檗碱的检出限(LOD)和定量限(LOQ)分别为5.25、5.23和15.91、15.86 ng /点。棕榈碱和小檗碱在干重基础上分别为0.117% ~ 0.739%和0.203% ~ 1.134%。基于代谢含量聚类分析，鉴定NB-03为优质来源。

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Intra-specific Variation of Alkaloid Content in Berberis lycium from the Western Himalaya

ABSTRACT The metabolic variation of berberine and palmatine content in the roots of Berberis lycium was analyzed by HPTLC–UV for the identification of quality raw material (QRM) used in the industry. Ten natural population(s) were mapped, and samples were collected from different parts of Western Himalayas. Pharmacognostical parameters of each collected raw material were evaluated as per Ayurvedic pharmacopoeia of India (API) for quality. The HPTLC chromatogram was developed in n-propanol-water-formic acid (9:1:0.1 v/v/v) and quantified at λmax of 350 nm. Rf of palmatine and berberine was at 0.2 ± 0.08 and 0.33 ± 0.03, respectively, and was linear at a concentration range of 0.1–0.5 µg per spot for both markers. Limit of detection (LOD) and limit of quantification (LOQ) of palmatine and berberine were 5.25, 5.23 and 15.91, 15.86 ng per spot, respectively. Palmatine and berberine varied from 0.117% to 0.739% and 0.203% to 1.134% on dry weight basis. NB-03 was identified as an elite source based on cluster analysis of metabolic content(s).

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.