Comparative Study on Standard Decoction of Different Processed Products of Gardeniae Fructus
Objective:To investigate the differences in quality indicators of standard decoctions for different processed products of Gardeniae Fructus.Methods:The paste yield rate,as well as the content and transfer rate of the indicator component geniposide in 19 batches of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus decoction were determined.The fingerprints of their standard decoctions were established,and the similarity of the fingerprints was calculated.The common peaks were confirmed by comparing the reference substances.The orthogonal partial least squares discriminant analysis(OPLS-DA)was carried out to find differential markers with the areas of these common peaks as variables.Results:The paste yield rates of standard decoction were as follows:burnt Gardeniae Fructus>stir-fried Gardeniae Fructus>Gardeniae Fructus.The contents of geniposide were as follows:Gardeniae Fructus>stir-fried Gardeniae Fructus>burnt Gardeniae Fructus.The transfer rates of geniposide were as follows:burnt Gardeniae Fructus>Gardeniae Fructus>stir-fried Gardeniae Fructus.Seven common peaks were identified in the fingerprints of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus,among which five components were identified.The similarity of the fingerprints of different processed standard decoctions of Gardeniae Fructus was greater than 0.95.OPLS-DA divided Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus into two categories and identified five distinct components,namely peak 6,peak 5,peak 7,peak 3,and peak 2.These data indicated that as an increasing degree of processing,the contents of the above chemical components in standard decoction gradually decreased.Conclusion:This study provides an important reference for the research and development of Gardeniae Fructus,stir-fried Gardeniae Fructus and burnt Gardeniae Fructus formula granules and their classic formula compound formulations.
Gardeniae Fructusprocessed productsstandard decoctioncomparative study
国家科技期刊平台
NSTL
万方数据
