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不同产区掌叶大黄酒蒸前后指纹图谱的建立及3种差异性成分的含量测定
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| 篇名： | 不同产区掌叶大黄酒蒸前后指纹图谱的建立及3种差异性成分的含量测定 |
| TITLE： | Establishment of fingerprint and content determination of 3 differential components in Rheum palmatum before and after steaming with wine derived from different producing areas |
| 摘要： | 目的 建立掌叶大黄酒蒸前后高效液相色谱（HPLC）指纹图谱，并测定其中3种差异性成分的含量。方法采用HPLC法建立掌叶大黄（酒蒸前）、熟大黄（酒蒸后）各15批样品的指纹图谱并进行相似度评价，通过主成分分析、聚类分析、偏最小二乘法-判别分析、正交偏最小二乘法-判别分析对指纹图谱进行化学模式识别分析。对30批样品中的3种差异性成分没食子酸、白藜芦醇-4′-O-葡萄糖苷、白藜芦醇-4′-O-（6″-没食子酰基）-葡萄糖苷进行含量测定。结果指纹图谱研究中掌叶大黄标定了48个共有峰，熟大黄标定了47个共有峰，并指认出17个共有峰。聚类分析与主成分分析显示，青海产掌叶大黄酒蒸前后均与四川、甘肃产掌叶大黄酒蒸前后存在显著差异。含量测定结果显示，青海产掌叶大黄酒蒸前后3种差异性成分的含量均高于其他2个产区样品，各产区熟大黄中没食子酸含量均高于掌叶大黄，各产区掌叶大黄中的白藜芦醇-4′-O-葡萄糖苷、白藜芦醇-4′-O（-6″-没食子酰基）-葡萄糖苷含量均高于熟大黄。结论该研究建立的指纹图谱及含量测定方法能够快速、科学、准确地评价不同产区掌叶大黄及其酒蒸炮制品的质量，为掌叶大黄炮制规范及质量控制提供依据。 |
| ABSTRACT： | OBJECTIVE To establish H PLC fingerprint of Rheum palmatum before and after steaming with wine ，and to determine the contents of 3 differential components. METHODS HPLC method was used to establish the fingerprints of 15 batches of R. palmatum （before wine-steaming ）and prepared rhubarb （after wine-steaming ）and the similarity evaluation was conducted. The chemical pattern recognition analysis was carried out by principal component analysis ，cluster analysis ，partial least squares- discriminant analysis and orthogonal partial least squares-discriminant analysis. The contents of gallic acid ，resveratrol-4′-O- glucoside and resveratrol- 4′-O-（6″-galloyl）-glucoside in 30 batches of samples were determined. RESULTS In the fingerprint study，48 common peaks were demarcated for R. palmatum and 47 for prepared rhubarb as well as 17 common peaks were identified by reference substance. Cluster analysis and principal component analysis showed that R. palmatum derived from Qinghai before and after steaming with wine could be distinguished from those from Sichuan and Gansu. The results of content determination showed that the contents of 3 differential components in R. palmatum derived from Qinghai before and after steaming with wine were higher than those from other two production areas ；the contents of gallic acid in prepared rhubarb derived from those production areas were higher than R. palmatum ；the contents of resveratrol- 4′-O-glucoside and resveratrol- 4′-O- （6″-galloyl）-glucoside in R. palmatum derived from those production areas were higher than prepared rhubarb. CONCLUSIONS Fingerprint and content determination method established in this study can quickly ，scientifically and accurately evaluate the quality of R. palmatum from different producing areas before and after wine steaming ，which provide a basis for the processing specification and quality control of R. palmatum . |
| 期刊： | 2022年第33卷第03期 |
| 作者： | 荣晓惠，刘艳，王秋茹，李紫薇，匡海学，杨炳友 |
| AUTHORS： | RONG Xiaohui ，LIU Yan，WANG Qiuru，LI Ziwei，KUANG Haixue ，YANG Bingyou |
| 关键字： | 掌叶大黄；熟大黄；高效液相色谱法；指纹图谱；含量测定；差异性成分 |
| KEYWORDS： | Rheum palmatum ；prepared rhubarb ；HPLC；fingerprint；content determination ；differential component |
| 阅读数： | 173 次 |
| 本月下载数： | 5 次 |
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