摘要
目的建立生地黄与熟地黄的HPLC指纹图谱,比较地黄酒蒸前后化学成分差异,明确其差异标志物,为生地黄与熟地黄质量标准的制定提供参考。方法HPLC-DAD梯度洗脱法测定不同批次生地黄与熟地黄指纹图谱,并进行相似度评价;采用主成分分析(PCA)、正交偏最小二乘判别分析(OPLS-DA)等多元统计分析对生地黄与熟地黄指纹图谱进行比较,筛选出导致差异的特征成分。结果10批生地黄指纹图谱中标定了17个共有峰,指认了9个成分;10批熟地黄指纹图谱标定了18个共有峰,指认了10个成分;10批生地黄HPLC指纹图谱相似度为0.991~0.998,10批熟地黄与对照图谱的相似度为0.966~0.998。多元统计分析结果表明,生地黄与熟地黄可明显分为2类,并筛选得到贡献度较大的8个差异标志物,分别为2(梓醇)、6(益母草苷)、8、17、15(异毛蕊花糖苷)、14(毛蕊花糖苷)、5(地黄苷A)、7。结论生地黄与熟地黄HPLC指纹图谱差异显著,建立的指纹图谱结合多元统计分析可有效区分生地黄与熟地黄,筛选得到的差异标志物可为其质量标志物的选择提供参考。
Objective The HPLC fingerprint of raw and wine-steaming Rehmannia glutinosa was established to compare the chemical composition differences before and after steaming with wine,and to identify the difference markers,so as to provide reference for the formulation of quality standards for Rehmannia glutinosa and wine-steaming Rehmannia glutinosa.Methods HPLC-DAD gradient elution method was used to determine the fingerprint of different batches of raw and wine-steaming Rehmannia glutinosa,and the similarity was evaluated.Principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA)and other multivariate statistical analysis were used to compare the fingerprint patterns of raw and wine-steaming Rehmannia glutinosa to screen out the characteristic components that caused the difference.Results In 10 batches of Rehmannia glutinosa fingerprints,17 common peaks and 9 components were identified.The fingerprints of 10 batches of wine-steaming Rehmannia glutinosa identified 18 common peaks and 10 components.The similarity of 10 batches of raw Rehmannia glutinosa by HPLC was 0.991~0.998,and the similarity between 10 batches of wine-steaming Rehmannia glutinosa and the control group was 0.966~0.998.The results of multivariate statistical analysis showed that raw Rehmannia glutinosa and wine-steaming Rehmannia glutinosa could be divided into 2 categories,and 8 difference markers with large contribution were screened,namely 2(catalpa alcohol),6(Leonurus heterophylla glycoside),8,17,15(Isomorrhiza glycoside),14(Hemorrhiza glycoside),5(Rehmannia glutinosa A)and 7.Conclusion The HPLC fingerprints of raw and wine-steaming Rehmannia glutinosa were significantly different.The established fingerprints combined with multivariate statistical analysis could effectively distinguish raw and wine-steaming Rehmannia glutinosa,and the difference markers obtained by screening could provide reference for the selection of quality markers.
作者
张智慧
王悦
张学兰
周巧
郑文华
ZHANG Zhi-hui;WHANG Yue;ZHANG Xue-lan;ZHOU Qiao;ZHENG Wen-hua(Shandong University of Traditional Chinese Medicine,Ji'nan 250355,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2021年第6期1383-1386,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家重点研发计划课题(2018YFC1707204)
国家自然科学基金(81573606,81973486)
山东省高校中药质量控制与全产业链建设协同创新中心资助课题(CYLXTCX2021-12)。
