Chemical pattern recognition analysis of flavonoids in Baibu Zhike syrup by HPLC fingerprint
Objective:To establish a quality analysis and evaluation method of flavonoids in Baibu Zhike syrup by combining HPLC fingerprint,multi-component content determination,and chemical pattern recognition analysis,to provide a theoretical basis for improving its quality standards.Methods:Chromatographic separation was conducted on Agilent ZORBAX Eclipse XDB C18 column(250 mm×4.6 mm,5 μm)in a gradient program.The mobile phase consisted of 0.1%aqueous formic acid and acetonitrile,and the column temperature was 30℃.The flow rate was 1.0 mL·min-1,the detection wavelength was 280 nm,and the injection volume was 10 μL.The fingerprint spectra of flavonoids in Baibu Zhike syrup samples were established and the TCM chromatography fingerprint spectrum,Origin 2021 PRO and SPSS 26.0 software were applied for similarity evaluation,flavonoid content determination,principal component factor analysis,and cluster analysis.Results:The similarity of 26 batches of samples ranged from 0.70 to 0.99,and a total of 12 common peaks were confirmed.Seven chromatographic peaks were identified,namely narirutin,naringin,hesperidin,neohesperidin,baicalin,wogonoside and nobiletin.The contents of naringin,hesperidin,neohesperidin,baicalin,and wogonoside were determined.The results of principal component factor analysis showed that the extracted two common factors were the quality factor of Scutellariae Radix and the quality factor of Citri Reticulatae Pericarpium and Aurantii Fructus,respectively.For factor analysis,XETJ scored higher than FFTJ in terms of flavonoid components,enterprise A in FFTJ had the best overall quality performance in terms of flavonoid components,and enterprise G in XETJ performs better in overall quality of flavonoid components.The clustering analysis results indicated that when the classification distance was 15,all samples were divided into three categories.Conclusion:This research method is simple,reliable and repeatable,and can be used for the quality analysis and evaluation of flavonoids in Baibu Zhike syrup.
Baibu Zhike syrupfingerprintfactor analysiscluster analysisquality analysis and evaluation
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