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山萸肉及其不同酒制品的UPLC特征图谱建立及色度值的差异性研究
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| 篇名： | 山萸肉及其不同酒制品的UPLC特征图谱建立及色度值的差异性研究 |
| TITLE： | Establishment of UPLC Characteristic Chromatograms and Study on the Differences of Chromaticity Values among Cornus officinalis and Its Different Wine-processed Products |
| 摘要： | 目的：建立山萸肉及其不同酒制品的特征图谱，探讨其色度值的差异性，并进行化学模式识别分析。方法：采用超高效液相色谱法（UPLC）。以马钱苷为参照，绘制10批山萸肉及其20批不同酒制品（酒炖、酒蒸）的UPLC特征图谱；采用《中药色谱指纹图谱相似度评价系统（2012A）》进行相似度评价，确定共有峰；采用分光测色仪测定其色度值[明暗度（L）、红绿色调值（a）、黄蓝色调值（b）、色差值（ΔE）]；采用SPSS20.0、SIMCA14.0软件进行聚类分析、主成分分析、偏最小二乘法-判别分析，并以特征峰峰面积、色度值为指标，以变量重要性投影值大于1为标准，筛选影响饮片质量的差异标志物。结果：山萸肉饮片有6个共有峰，酒萸肉（酒炖）饮片和酒萸肉（酒蒸）饮片有7个共有峰；指认了其中没食子酸、5-羟甲基糠醛、莫诺苷、马钱苷等4个成分，其中5-羟甲基糠醛为炮制后的新增成分。山萸肉与不同酒制品（酒炖、酒蒸）的相似度较低（0.869～0.937、0.845～0.944），而不同酒制品的相似度均高于0.99。山萸肉饮片与酒萸肉（酒炖）饮片的ΔL为－9.42～－3.58、Δa为－24.92～－15.00、Δb为－11.33～－7.00、ΔE为17.01～28.12，山萸肉饮片与酒萸肉（酒蒸）饮片的ΔL为－8.58～－2.42、Δa为－25.08～－13.83、Δb为－10.92～－6.08、ΔE为15.58～28.67，酒萸肉（酒炖）饮片与酒萸肉（酒蒸）饮片的ΔL为－2.17～3.00、Δa为－0.75～2.50、Δb为0.25～1.42、ΔE为1.25～3.83。聚类分析结果显示，30批样品可聚为两类，S1～S10聚为一类、S11～S30聚为一类。主成分分析结果显示，前两个主成分的累积方差贡献率为83.147％。偏最小二乘法-判别分析结果显示，莫诺苷、5号峰、色度值（L、a、b）为影响其质量的差异标志物。结论：所建UPLC特征图谱稳定、可行，结合色度值差异可快速鉴别山萸肉及其不同酒制品；所建化学模式可用于区分不同酒制品。 |
| ABSTRACT： | OBJECTIVE：To establish characteristic chromatogram of Cornus officinalis and its different wine-processedproducts，investigate the differences of chromaticity values，and analyze them with chemical pattern recognition technology.METHODS：UPLC method was adopted. Using loganin as reference，UPLC characteristic chromatograms were drawn for 10batches of C. officinalis and 20 batches of different wine-processed products （stewing with wine，steaming with wine）. TCMFingerprint Similarity Evaluation System（2012A edition）was used for similarity evaluation，and common peaks were confirmed.The chromaticity values [lightness（L），red and green tone value（a），yellow and blue tone value（b），color difference value（ΔE）]were determined by spectrophotometer. SPSS 20.0 and SIMCA 14.0 software were used for cluster analysis，principal componentanalysis and partial least squares-discriminant analysis；taking the area of characteristic peak and chromaticity value as indexes，andthe variable importance projection greater than 1 as the standard，the difference markers affecting its quality were screened.RESULTS：There were 6 common peaks in the chromatograms for decoction piece of C. officinalis，7 common peaks forwine-processed C. officinalis（stewing with wine）and wine-processed C. officinalis（steaming with wine）. Four components wereidentified as gallic acid，5-hydroxymethylfurfural，morroniside，loganin. 5-hydroxymethylfurfural was produced after processing.The similarity between C. officinalis and different wine-processed products （stewing and steaming with wine） was low（0.869-0.937，0.845-0.944），but the similarity between different wine-processed products was higher than 0.99. ΔL，Δa，Δb and ΔEof C. officinalis decoction pieces and wine-processed C. officinalis decoction pieces（stewing in wine）were －9.42-－3.58，－24.92- －15.00，－11.33- －7.00 and 17.01-28.12，respectively. ΔL，Δa，Δb and ΔE of C. officinalis decoction pieces and wine-processed C. officinalis（steaming in wine）decoction pieces were －8.58-－2.42，－25.08-－13.83，－10.92-－6.08，15.58-28.67. ΔL，Δa，Δb and ΔE of wine-processed C. officinalis decoction pieces（stewing and steaming with wine）were －2.17-3.00，－0.75-2.50， 0.25-1.42 and 1.25-3.83，respectively. Results of cluster analysis showed that 30 batches of sample were clustered into two categories，S1-S10 were clustered into one category，and S11-S30 were clustered into other category. Principal component analysis showed that cumulative contribution rate of former two main components was 83.147％. Results of partial least squares-discriminant analysis showed that morroniside，No.5 peak and chromaticity values（L，a，b）were the difference markers affecting its quality. CONCLUSIONS：Established UPLC characteristic chromatogram is stable and feasible，and can be used to rapidly identify C. officinalis and its different wine-processed products. Established chemical mode can be used to identify different wine-processed products. |
| 期刊： | 2021年第32卷第02期 |
| 作者： | 黄瑶，张雪兰，罗宇琴，邓李红，方朝缵，魏梅 |
| AUTHORS： | HUANG Yao，ZHANG Xuelan ，LUO Yuqin，DENG Lihong ，FANG Chaozuan ，WEI Mei |
| 关键字： | 山萸肉饮片；酒制品；超高效液相色谱法；特征图谱；色度值；聚类分析；主成分分析；偏最小二乘法-判别分析 |
| KEYWORDS： | |
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