HPLC fingerprint and chemical pattern recognition combined with multicomponent quantitative study of chemical composition difference before and after processing of fried soil-stir-baked Citri Reticulatae Pericarpium with Halloysitum Rubrum
Objective To establish HPLC fingerprint and multi-component content determination method of Chenpi (Citri Reticulatae Pericarpium,CRP) before and after soil-stir-baked with Chishizhi (Halloysitum Rubrum,HR),and to analyze its characteristic index components combined with chemometrics,so as to provide scientific basis for quality control and comprehensive utilization of CRP and canned products. Methods The chromatography was performed on Superlu C18 column with acetonitrile-0.1％ formic acid aqueous solution as mobile phase and gradient elution. Volume flow rate 1.0 mL/min;The detection wavelength was 283 nm. Column temperature 30 ℃;The sample size was 10 μL. The fingerprints of CRP and fried soil-stir-baked CRP with HR were established by HPLC. Similarity analysis,principal component analysis (PCA),orthogonal partial least squares-discriminant analysis (OPLS-DA) and other chemical pattern recognition techniques were used to screen the characteristic components of CRP before and after processing,and quantitative analysis was carried out. Results The fingerprints of CRP and fried soil-stir-baked CRP with HR were established,16 common peaks were extracted,and six components were identified by comparing with the control products,namely,syneferine (peak 1),naringin (peak 10),hesperidin (peak 12),hesperidin (peak 14),nobiletin (peak 15) and tangeretin (peak 16). CRP and fried soil-stir-baked CRP with HR could be divided into two categories by PCA and OPLS-DA. Five characteristic components,synephrine,naringin,hesperidin,nobiletin and tangeretin,were screened. After processing,the contents of ariephrin and synephrin increased,and the content of synephrin increased significantly (P<0.01). The contents of hesperidin,nobiletin and tangeretin decreased slightly. Conclusion Five characteristic components,syneferin,naringin,nobiletin,tangeretin,were identified as potential landmark components to evaluate the quality difference between CRP and fried soil-stir-baked CRP with HR. The established HPLC fingerprint and multi-component content determination method of CRP and fried soil-stir-baked CRP with HR were stable and reliable,and could provide reference for quality control,comprehensive utilization and clinical application of CRP and its prepared products.
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