Composition Differences of Different Processed Paeoniae Radix Alba Based on Fingerprint and Chemometrics
Objective:To investigate the chemical composition differences of different processed products of Paeoniae Radix Alba using high-performance liquid chromatography(HPLC)fingerprint technology combined with chemometric analysis,and to screen for differential markers,providing a reference for establishing quality standards for Paeoniae Radix Alba and its processed products.Methods:HPLC fingerprints of different processed products of Paeoniae Radix Alba were established.The similarity of the finger-prints was calculated using the Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine,with common peaks marked and identified.Multivariate statistical analysis was used to screen for differential markers among the different processed products of Paeoniae Radix Alba.Results:The fingerprint similarity of raw,fried,and wine-processed Paeoniae Radix Al-ba was all greater than 0.900.Seventeen common peaks were identified across different processed products,with seven components identified and assigned.Hierarchical cluster analysis(HC A)and principal component analysis(PC A)results clearly distinguished between raw,fried,and wine-processed Paeoniae Radix Alba.Orthogonal partial least squares discriminant analysis(OPLS-DA)re-sults indicated that 1,2,3,4,6-pentagalloylglucose,gallic acid,and paeoniflorin were the main differential markers between raw and wine-processed Paeoniae Radix Alba.Gallic acid,paeoniflorin,1,2,3,4,6-pentagalloylglucose,one unknown component,and lacti-florin were the main differential markers between raw and fried Paeoniae Radix Alba.Conclusion:The four components,1,2,3,4,6-pentagalloylglucose,gallic acid,paeoniflorin,and lactiflorin,can be used as quality standard indicators for different processed products of Paeoniae Radix Alba.
万方数据
维普
