Quality Evaluation of Different Varieties of Safflower Based on Index Components and Multiple Pattern Recognition Method of Fingerprint
Objective:The index components of different varieties of safflower were determined,and fingerprints were established.Their quality was evaluated by the chemical recognition pattern method,and a method for comparing the quality of different varieties of safflower was established.Methods:The contents of hydroxyl safflower yellow A(HSYA)and kaempferol in 32 batches of different varieties of safflower were determined by high performance liquid chromatography(HPLC).The similarity evaluation system for TCM chromatographic fingerprint(edition 2012)was used to evaluate the similarity of 32 batches of safflower samples.The cluster analysis was carried out by Origin 2022 software,and the principal component analysis was carried out by SIMCA 14.1 software.Results:Only three batches of 32 safflower samples were detected without HSYA and kaempferol.The content of HSYA in the other 29 batches ranged from 0.4%to 2.5%,and the content of kaempferol ranged from 0.004%to 1.060%.A total of 16 common peaks were identified by HPLC fingerprints,and five components,such as tryptophan,HSYA,and 6-hydroxykaempferol-3-O-B-D-glucoside,were identified with similarities ranging from 0.510 to 0.936.The quality of different varieties of safflower was significantly varied.Conclusion:By HPLC content determination,fingerprint establishment,and multi-pattern recognition,the quality differences of different varieties of safflower can be analyzed and compared.The research results provide potential breeding directions for different varieties of safflower and have important reference value for safflower breeding.
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