Quality evaluation of grape vinegar based on high performance liquid phase(HPLC)fingerprint combined with chemical pattern recognition
Objective High Performance Liquid Phase(HPLC)fingerprint of organic acids in grape vinegar was established,and chemical pattern recognition was combined to evaluate the quality of grape vinegar and provide reference for clinical application.Methods The fingerprint of grape vinegar was established by HPLC-DAD method with methanol-0.5％phosphoric acid aqueous solution(1∶99),and the content of succinic acid was determined.Similarity evaluation,cluster analysis(CA),principal component analy-sis,chemical pattern recognition,such as PCA and partial least squares discriminant analysis(PLS-DA),was used to screen the different characteristic components.Results There were 11 peaks in the fingerprint of 15 batches of grape vinegar samples.By comparing with the chromatographic peaks of mixed control products,6 peaks were identified,namely tartaric acid(peak 1),malic acid(peak 2),succinic acid(peak 3),fumaric acid(peak 4),chlorogenic acid(peak 9)and acetic acid(peak 11).The CA results showed that the contents of each compound in 15 batches of grape vinegar samples were significantly different,even in different batches of grape vinegar produced by the same enterprise.The results of PCA showed that the main component that caused the difference of common peak content of grape vinegar was not a single component,but the common influence of the first 4 principal components.PLS-DA indicated that peak 7,3,9 and 4,including peak 3(succinic acid)and peak 4(fumaric acid),could be used as markers to identify and distinguish the quality difference of grape vinegar.Conclusion The fingerprint combined with chemical pattern recognition technology can quickly and effectively screen out the different characteristic components of grape vinegar,and it provides reference for the quality evaluation and clinical application of grape vinegar.
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