摘要
本研究通过指纹图谱结合化学计量学分析以及多成分含量测定,建立炒蔓荆子标准汤剂的质量评价体系。通过超高效液相色谱仪建立18批炒蔓荆子标准汤剂的指纹图谱,并采用相似度评价及聚类分析、主成分分析和正交偏最小二乘法判别分析等统计方法进行评价。然后针对其中7个成分开展含量测定研究,同时计算出膏率和转移率。18批样品炒蔓荆子标准汤剂指纹图谱中,共标定了19个共有峰,各批次样品与对照图谱的相似度均大于0.90。聚类分析结果显示,18批样品被聚为3类,其中,不同产地独自归为一类,主成分分析结果与之一致。正交偏最小二乘法判别分析进一步印证了分类结果,并筛选出12个质量差异成分。18批炒蔓荆子标准汤剂出膏率范围在9.35%~15.76%之间,原儿茶酸、4-羟基苯甲酸、绿原酸、香草酸、异荭草苷、穗花牡荆苷、蔓荆子黄素的含量分别为1.97~7.96、3.22~11.22、0.72~13.79、1.03~2.72、2.10~6.46、2.35~21.02、0.81~4.57 mg/g,各化合物的转移率范围分别为66.20%~87.06%、51.76%~83.43%、20.85%~64.96%、51.44%~77.41%、29.22%~42.81%、54.03%~96.63%、11.48%~26.16%。本研究建立的指纹图谱及含量测定方法准确、稳定、可靠,能够为炒蔓荆子标准汤剂的质量评价提供参考。
In this study,the quality evaluation system of fried Viticis Fructus standard decoction was established through fingerprinting combined with chemometric analysis and multi-component content determination.The fingerprints of 18 batches of fried Viticis Fructus standard decoctions were established by ultra-high performance liquid chromatography and evaluated by similarity evaluation and statistical methods such as cluster analysis,principal component analysis and orthogonal partial least squares discriminant analysis.Then,a content determination study was carried out on seven components,and the paste rate and transfer rate were also calculated.A total of 19 common peaks were calibrated in the fingerprint profiles of 18 batches of samples of fried Viticis Fructus standard decoctions,and the similarity between each batch of samples and the control profiles was greater than 0.90.The results of cluster analysis showed that the 18 batches of samples were clustered into three categories,in which the different origins were grouped into one category alone,and the results of principal component analysis were consistent with this.Orthogonal partial least squares discriminant analysis further corroborated the classification results and screened out 12 quality difference components.The established fingerprint of 18 batches of fried Viticis Fructus standard decoction identified 19 common peaks,the similarity between the standard decoction samples and reference spectrum was greater than 0.90,the 18 batches of samples were divided into three categories by cluster analysis,all producing areas were grouped into one category,and the results of principal component analysis were consistent with cluster analysis,partial least square-discriminant analysis further confirmed the classification results and screened out 12 quality difference components.The paste yield of 18 batches of standardized broth of fried Bauhinia cinerea ranged from 9.35%to 15.76%,and the contents of protocatechuic acid,4-hydroxybenzoic acid,chlorogenic acid,vanillic acid,isoorientin,spirochrysin,vitexin ranged from 1.97 to 7.96,3.22 to 11.22,0.72 to 13.79,1.03 to 2.72,2.10 to 6.46,2.35 to 21.02,0.81 to 4.57 mg/g,and the range of the transfer rate of each compound was 66.20%to 87.06%,51.76%to 83.43%,20.85%to 64.96%,51.44%to 77.41%,29.22%to 42.81%,54.03%to 96.63%,11.48%to 26.16%.The fingerprint and content determination method established in this study is accurate,stable and reliable,and can be used for quality evaluation of fried Bauhinia cinerea standard decoction.
作者
邓淙友
王闽予
徐文辉
邱嘉俊
刘轩霖
陈向东
何民友
DENG Cong-you;WANG Min-yu;XU Wen-hui;QIU Jia-jun;LIU Xuan-lin;CHEN Xiang-dong;HE Min-you(Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule,Guangdong Yifang Pharmaceutical Co.,Ltd.,Foshan 528244,China)
出处
《天然产物研究与开发》
北大核心
2025年第6期1104-1113,共10页
Natural Product Research and Development
基金
国家工信部2022年产业技术基础公共服务平台项目-中药全产业链质量技术服务平台(2022-230-221)
2022年佛山市南海区重点领域科技攻关专项(南科﹝2023﹞20号-18)。
关键词
炒蔓荆子
标准汤剂
指纹图谱
含量测定
化学计量学
fried Viticis Fructus
standard decoction
fingerprint
content determination
chemometrics
作者简介
通信作者:何民友,E-mail:miyouyoo@163.com。
