[1]赵子楠,闫立文,赵凯.桑白皮炒制前后HPLC指纹图谱比较研究[J].西部中医药,2022,35(01):40-46.[doi:10.12174/j.issn.2096-9600.2022.01.09]
　ZHAO Zinan,YAN Liwen,ZHAO Kai.Comparative Study on HPLC Fingerprint of Sangbaipi before and after Processing[J].Western Journal of Traditional Chinese Medicine,2022,35(01):40-46.[doi:10.12174/j.issn.2096-9600.2022.01.09]
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桑白皮炒制前后HPLC指纹图谱比较研究
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
35
期数:
2022年01期
页码:
40-46
栏目:
出版日期:
2022-01-15

文章信息/Info

Title:
Comparative Study on HPLC Fingerprint of Sangbaipi before and after Processing
作者:
赵子楠1, 闫立文2, 赵凯2,3
1.北京中医药大学中药学院，北京 100102
2.河北凯盛医药科技有限公司
3.江西欧氏药业有限责任公司
Author(s):
ZHAO Zinan1, YAN Liwen2, ZHAO Kai2,3
1.School of Chinese Materia Medica of Beijing University of Chinese Medicine, Beijing 100102, China
2.Hebei Kaisheng Pharmaceutical Technology Co., Ltd
3.Jiangxi Oushi Pharmaceutical Co., Ltd
关键词:
桑白皮; 指纹图谱; 高效液相色谱; 主成分分析; 线性判别分析
Keywords:
fingerprint; HPLC; principal component analysis; linear discriminant analysis
分类号:
R943
DOI:
10.12174/j.issn.2096-9600.2022.01.09
摘要:
目的建立不同产地桑白皮炒制前后HPLC指纹图谱，应用模式识别对其进行质量评价与鉴别。 方法采用YMC Hydrosphere C18（250 mm×4.6 mm，5 μm）色谱柱，流动相乙腈-水（含0.5%三氟乙酸），梯度洗脱，体积流量1.0 mL/min，检测波长320 nm，柱温30℃。通过指纹图谱相似度评价、主成分分析（PCA）、线性判别分析（LDA）对10批桑白皮、炒桑白皮指纹图谱进行分析。 结果分别建立了桑白皮和炒桑白皮的HPLC指纹图谱，标定了8个共有峰；桑白皮、炒桑白皮指纹图谱的相似度分别是0.814～0.972与0.819～0.972。通过主成分分析及线性判别分析均未将桑白皮和炒桑白皮完全分开，说明桑白皮和炒桑白皮在化学成分方面仍有较大一致性。 结论指纹图谱技术结合主成分分析和线性判别分析能对桑白皮炒制前后的质量变化进行系统评价，本研究可为进一步研究桑白皮炒制前后化学成分的变化奠定基础。
Abstract:
ObjectiveTo establish HPLC fingerprint of raw and stir-fried Sangbaipi (Cortex Mori) from different producing areas, to assess and identify the quality using pattern recognition. MethodsYMC Hydrosphere C18 (250 mm×4.6 mm, 5 μm) chromatographic column was used, mobile phase: acetonitrile-water (containing 0.5% trifluoroacetic acid), gradient elution, volume flow 1.0 mL/min, detection wavelength: 320 nm, column temperature 30℃. The fingerprints of ten batches of raw and stir-fried Sangbaipi were analyzed by fingerprint similarity evaluation, PCA and LDA. ResultsHPLC fingerprints of raw and stir-fried Sangbaipi were established respectively, and eight common peaks were calibrated; the similarity between the fingerprints of raw and stir-fried Sangbaipi ranged from 0.814 to 0.972, 0.819 to 0.972. Through PCA and LDA, raw and stir-fried Sangbaipi couldn’t be separated completely, indicating that there is still great consistency in chemical composition between raw and stir-fried Sangbaipi. ConclusionThe technology of fingerprint in combination with PCA and LDA could help assess the quality of Sangbaipi before and after stir-frying systematically, and the study could lay the foundation for the further study on the changes of chemical compositions of Sangbaipi before and after stir-frying.

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备注/Memo

备注/Memo:
赵子楠（1993—），女，在读博士研究生。研究方向：中药药剂学。石家庄市科技孵化计划项目（181520099A）。
更新日期/Last Update: 2022-01-15