Evaluation of Thermal Stability of Shengmai Yin Based on HPLC Fingerprinting and Pattern Recognition
The objective of this study was to establish a comprehensive fingerprint profile of Shengmai Yin and to evaluate its thermal stability using a combination of chemical pattern recognition techniques.Optimal experimental conditions were determined by comparing and analyzing chromatograms.The chromatographic column employed WondaSil C18(4.6 mm×150 mm,5 μm),with a mobile phase consisting of 0.2%formic acid solution mixed with acetonitrile.Gradient elution was employed,with a detection wavelength of 260 nm,a flow rate of 1.0 mL/min,and a column temperature of 30℃.Data analysis software,including SPSS and SIMCA,was utilized for chemical pattern recognition analysis.The construction of fingerprint spectra for 18 test solution samples facilitated the identification of 8 common peaks and 4 major constituents,namely 5-hydroxymethylfurfural,codonoside,protocatechuic acid and schisandrin.The similarity of the fingerprint spectra reached 0.828.The method is simple,stable and reproducible.The chemical constituents of Shengmai Yin are preliminarily clarified,which can provide reference for the quality control and thermal stability of Shengmai Yin.The findings revealed that as the temperature increased,the peak area decreased,indicating a decrease in the thermal stability of Schisandrin A.It was observed that the thermal stability of Schisandrin A in Shengmai Yin varied among different manufacturers.Conversely,the other components in Shengmai Yin exhibited good thermal stability.
万方数据
维普
