Objective:To provide a reference for the quality evaluation of fried Crataegus pinnatifida fruit.Methods:The fingerprint chromatograms of fried C.pinnatifida fruit from different producing ar-eas were established using the"Similarity Evaluation System for Chromatographic Fingerprint of Tradi-tional Chinese Medicine"(2012 edition)for similarity assessment,and the components of the common peaks were identified.The data on the component contents of fried C.pinnatifida fruit were input into SPSS software for cluster analysis and principal component analysis,and quality evaluation was con-ducted based on comprehensive scores.Results:Five common peaks were identified from the estab-lished fingerprint chromatograms of fried C.pinnatifida fruit,which were identified as 5-hydroxymeth-ylfurfural,neochlorogenic acid,chlorogenic acid,cryptochlorogenic acid and hyperoside according to the reference spectrum.The fried C.pinnatifida fruit samples were divided into 4 categories by cluster analysis.Three principal components were extracted by principal component analysis,and the cumula-tive variance contribution rate was 90.433%.According to the comprehensive score,the quality of fried C.pinnatifida fruit from Shandong was better.Conclusion:The fingerprint chromatogram method of fried C.pinnatifida fruit established in this study was stable and reliable.Combined with cluster analy-sis and principal component analysis,the quality of fried C.pinnatifida fruit was comprehensively eval-uated from multiple aspects,which provided a reference for the quality evaluation of fried C.pinnatifi-da fruit.
维普
万方数据
