首页|酒菟丝子HPLC指纹图谱的建立及菟丝子炮制前后成分差异分析

酒菟丝子HPLC指纹图谱的建立及菟丝子炮制前后成分差异分析

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目的:建立菟丝子与酒菟丝子HPLC指纹图谱,并结合多元统计分析研究菟丝子炮制前后化学成分的变化,为菟丝子质量评价提供参考.方法:通过高效液相色谱法建立菟丝子酒制前后HPLC指纹图谱,色谱条件为Thermo AcclaimTM C18色谱柱(250 mm × 4.6 mm,5 μ m),乙腈-0.1％磷酸水为流动相,梯度洗脱,进样量为10 μL,流速为1.0 mL/min,柱温为30℃,检测波长为360 nm.通过相似度评价、主成分分析(PCA)、正交偏最小二乘判别分析(OPLS-DA)来对指纹图谱进行分析评价,以VIP值＞1为标准筛选菟丝子酒炙前后的差异性成分.结果:建立的菟丝子指纹图谱中,除S2和JS2外,宁夏产区与内蒙古产区相似度较高,PCA提取出3个主成分,能够明显区分生品及炮制品.进一步利用OPLS-DA发现亦可将酒菟丝子及生菟丝子明显区分,且VIP结果显示5号峰(隐绿原酸)、13号峰(槲皮素)、16号峰(新绿原酸)是炮制前后成分差异的主要标志性成分,且炮制后峰面积较生菟丝子显著增加(P＜0.01).结论:菟丝子经酒制后的化学成分发生了一定程度的改变,指纹图谱的建立和多元统计分析能够明显区分酒菟丝子及生菟丝子,并为菟丝子炮制机制提供科学依据.
Establishment of HPLC fingerprint of Cuscutae Semen in wine and analysis of composition differences of Cuscutae Semen before and after processing
Objective:To study the changes of chemical components before and after processing by establishing HPLC fingerprints of Cuscutae Semen and Cuscutae Semen in wine combined with multivariate statistical analysis,so as to provide reference for the quality evaluation of Cuscutae Semen.Methods:HPLC fingerprints of Cuscutae Semen before and after wine roasting were established by HPLC.The determination was performed on Thermo AcclaimTM C18 column(250 mmx4.6 mm,5 μm)with acetonitrile-0.1％phosphoric acid solution(gradient elution)as mobile phase.The injection volume was 10 μL,the flow rate was 1.0 mL/min,column temperature was 30 ℃,and the detection wavelength was 360 nm.The differential components of Cuscutae Semen before and after wine roasting were screened.The fingerprints were analyzed and evaluated by similarity evaluation,principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA).The VIP value＞1 was taken as the standard.Results:In the established fingerprint,the similarity between Ningxia production area and Neimenggu production areas was high(except S2 and JS2).PCA extracted three principal components,which could clearly distinguish raw products and processed products.Further using OPLS-DA,it was found that Cuscutae Semen in wine and Cuscutae Semen could also be clearly distinguished,and VIP results showed that No.5(cryptochlorogenic acid),No.13(quercetin),No.16(neochlorogenic acid)peak was the main landmark component that caused the difference of components before and after processing,and the peak area increased significantly after processing than that before processing(P＜0.01).Conclusion:The chemical components of Cuscutae Semen have changed to a certain extent after processing.The establishment of fingerprint and multivariate statistical analysis can clearly distinguish between Cuscutae Semen and Cuscutae Semen with wine,and provide a scientific basis for the synergistic mechanism of Cuscutae Semen after processing.

Cuscutae SemenProcessingFingerprintPrincipal component analysis(PCA)Orthogonal partial least squares-discriminant analysis(OPLS-DA)Differential componentsQuality evaluationSimilarity evaluation

张秀如、于明、董佳伟、刘梦钰、林慧彬

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山东中医药大学药学院,济南 250355

山东省中医药研究院,济南 250014

菟丝子 炮制 指纹图谱 主成分分析 正交偏最小二乘判别分析 差异性成分 质量评价 相似度评价

中央本级重大增减支项目

2060302

2024

中华中医药杂志
中华中医药学会

中华中医药杂志

CSTPCD北大核心
影响因子：1.135
ISSN：1673-1727
年,卷(期)：2024.39(2)
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