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酒五味子的指纹图谱建立及化学模式识别分析
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| 篇名： | 酒五味子的指纹图谱建立及化学模式识别分析 |
| TITLE： | Establishment of HPLC Fingerprint of Wine-processed Schisandra chinensis and Analysis of Chemical Pattern Recognition |
| 摘要： | 目的：建立酒五味子的指纹图谱，并进行聚类分析和主成分分析。方法：采用高效液相色谱（HPLC）法。以DiamonsilC18（2）为色谱柱，以甲醇-水为流动相进行梯度洗脱，检测波长为250nm，流速为1mL/min，柱温为30℃，进样量为10μL。以五味子醇甲为参照峰，采用《中药色谱指纹图谱相似度评价系统（2012版）》绘制15批酒五味子饮片样品的HPLC指纹图谱并进行相似度评价，确定共有峰。采用SPSS22.0软件进行聚类分析、主成分分析。结果：15批酒五味子饮片样品共有20个共有峰，相似度为0.983～0.999；共指认出其中8个共有峰，分别为5-羟甲基糠醛、五味子醇甲、五味子醇乙、五味子酯甲、五味子酯乙、五味子甲素、五味子乙素、五味子丙素。聚类分析结果显示，15批酒五味子饮片可聚为4类，其中S1～S4、S14聚为一类，S9～S11聚为一类，S5、S7～S8、S12～S13聚为一类，S6、S15聚为一类。主成分分析结果显示，前4个主成分的累计方差贡献率为85.381％，分类结果与聚类分析结果基本一致。与生五味子比较，酒制后的五味子中新增了5-羟甲基糠醛，且含量较高，而其余色谱峰未见明显差异。结论：所建HPLC指纹图谱简便、易行，结合聚类分析和主成分分析可用于酒五味子饮片的质量控制。 |
| ABSTRACT： | OBJECTIVE：To establish the fingerprint of wine-processed Schisandra chinensis ，and to conduct cluster analysis and principal component analysis. METHODS ：HPLC method was adopted. The determination was performed on Diamonsil C 18（2） column with mobile phased consisted of methanol-water （gradient elution ）at the flow rate of 1 mL/min. The detection wavelength was set at 250 nm，and the column temperature was 30 ℃；the injection volume was 10 μL. With schisandrol A as the reference peak，HPLC fingerprints of 15 batches of samples were drawn and their similarity were evaluated with Similarity Evaluation System of TCM Chromatographic Fingerprint （2012 edition）. The common peaks were determined. Cluster analysis and principal component analysis were performed by using SPSS 22.0 statistical software. RESULTS ：There were 20 common peaks in 15 batches of samples ，and the similarities were 0.983-0.999；a total of 8 common peaks were identified ，namely 5-hydroxymethyl furfural，schisandrol A ，schisandrol B ，schisantherin A ，schisantherin B ，deoxyschizandrin，γ-schizandrin，pseudo-γ-schizandrin. The results of cluster analysis showed that 15 batches of wine-processed S. chinensis could be clustered into 4 categories. Among them，S1-S4 and S 14 were clustered into one category ，S9-S11 were clustered into one category ，S5，S7-S8，S12-S13 were clustered into one category ，and S 6 and S 15 were clustered into one category. The results of principal component analysis showed that the cumulative variance contribution rate of first four principal component s was 85.381％；the classification results were basically consistent with the results of cluster analysis. Compared with S. chinensis ，5-hydroxymethyl furfural was newly found in S. chinensis after wine-processing ，with high content ；but there was no significant difference in the other chromatographic peaks. CONCLUSIONS：The established HPLC fingerprint is simple and easy to operate ，combined with cluster analysis and principal component analysis ，can be used for quality control of wine-processed S. chinensis decoction pieces. |
| 期刊： | 2021年第32卷第24期 |
| 作者： | 李慧峰，田凡玉，孟霜，孔祥鹏，王兵，裴妙荣 |
| AUTHORS： | LI Huifeng，TIAN Fanyu，MENG Shuang，KONG Xiangpeng，WANG Bing，PEI Miaorong |
| 关键字： | 酒五味子；高效液相色谱法；指纹图谱；聚类分析；主成分分析 |
| KEYWORDS： | Wine-processed Schisandra chinensis ；HPLC；Fingerprint；Cluster analysis ；Principal component analysis |
| 阅读数： | 193 次 |
| 本月下载数： | 6 次 |
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