基于HPLC指纹图谱聚类分析和主成分分析的麸炒薏苡仁饮片质量评价方法  

Quality evaluation method of Coicis Semen by stir-frying with bran based on HPLC fingerprint cluster analysis and principal component analysis

作　　者：许平翠 寿旦[1] 吴人杰[1] 王娜妮[3] XU Ping-cui;SHOU Dan;WU Ren-jie;WANG Na-ni(Zhejiang Academy of Traditional Chinese Medicine,Hangzhou 310007,China;Zhejiang Chinese Medical University,Hangzhou 310053,China)

机构地区：[1]浙江省中医药研究院,杭州310007 [2]浙江中医药大学,杭州310053 [3]浙江省中医药研究院中药研究中心,杭州310007

出　　处：《中华中医药杂志》2019年第12期5683-5686,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家中药标准化项目(No.ZYBZH-Y-ZY-45);浙江省自然科学基金项目(No.LQ17H 280002);浙江省中医药科技计划项目(No.2018ZY003).

摘　　要：目的:建立基于聚类分析和主成分分析的麸炒薏苡仁高效液相色谱-蒸发光散射检测(HPLC-ELSD)指纹图谱,对麸炒薏苡仁饮片进行等级划分。方法:采用HPLC-ELSD法测定15批不同批次麸炒薏苡仁指纹图谱,从相似度、聚类以及主成分等方面对其进行分析,并用碎瓣度和醇溶性浸出物含量等外观和内在指标,进一步对等级划分进行验证。结果:麸炒薏苡仁指纹图谱中有7个共有峰,并对其进行指认,15批麸炒薏苡仁相似度达到0.831~0.952。通过聚类分析和主成分分析,可将15批麸炒薏苡仁样品分为3个等级:一等、二等和三等,即从化学成分和外观上表明其相似性和差异性。外观和内在指标水平与指纹图谱等级划分结果一致。结论:以指纹图谱数据为基础,经外观和内在指标验证,进行聚类分析和主成分分析,能够实现麸炒薏苡仁的等级划分,为中药饮片的质量评价提供新思路。Objective:To evaluate the quality and gradation of Coicis Semen by stir-frying with bran based on a HPLCELSD fingerprint cluster and principal component analysis.Methods:Fingerprints of 15 Coicis Semen by stir-frying with bran samples were established by HPLC-ELSD.Their similarities were analyzed by clustering and principal components method.The flocculation and alcohol soluble extract contents were evaluated to further verify the classification.Results:A total of 7 peaks in the fingerprints were identified.The similarity of 15 samples was in the range of 0.831-0.952.Fifteen samples were divided into three grades:first-class,second-class,third-class,which show similarities and differences in chemical composition and appearance.The appearance and intrinsic levels were consistent with the fingerprint level classification results.Conclusion:Based on the fingerprint data and verified by extrinsic and intrinsic indicators,the grade division of Coicis Semen by stir-frying with bran could be achieved,it could provide new ideas for the quality evaluation of Chinese herbal pieces.

关 键 词：麸炒薏苡仁 指纹图谱 聚类分析 主成分分析 饮片质量 中药等级 相似度 质量评价 

分 类 号：R284.1[医药卫生—中药学] O657.72[医药卫生—中医学]