一测多评法与电子眼和电子舌技术相结合优化山茱萸蒸制时间  

Optimization of steaming time of Cornus officinalis by QAMS combined with electronic-eye and electronic-tongue techniques

作　　者：段金芳[1] 肖洋[1] 刘影[1] 宋洪伟[1] 窦志英[1] 

机构地区：[1]天津中医药大学,天津300193

出　　处：《中草药》2017年第6期1108-1116,共9页Chinese Traditional and Herbal Drugs

基　　金：国家科技基础性工作专项(2014FY111100)

摘　　要：目的建立山茱萸药材及饮片的一测多评法(QAMS),并将此法与电子眼和电子舌技术相结合,优选山茱萸最佳蒸制时间。方法以山茱萸药材及饮片为研究对象,采用HPLC法测定没食子酸、5-羟甲基糠醛(5-HMF)、莫诺苷、山茱萸新苷、马钱苷量;通过建立没食子酸、5-HMF、莫诺苷、山茱萸新苷与内参物马钱苷之间的相对校正因子(RCF),计算各种成分的量;运用电子眼和电子舌技术进行颜色与滋味测定,所得数据用主成分分析(PCA)法进行分析;综合分析3种方法所得结果,对山茱萸最佳蒸制时间进行优选。结果被测定的5种成分色谱峰均有良好的分离度,方法精密度、重复性的RSD均小于2%,在室温条件下24 h内稳定性良好,各成分均有较宽的线性范围和良好的线性关系(r≥0.999 6),平均加样回收率为98%~100.1%,RSD均<2%;在一定线性范围内马钱苷与没食子酸、5-HMF、莫诺苷、山茱萸新苷间的RCF分别为0.560、1.344、1.255、0.972。电子眼和电子舌PCA中,主成分之和分别为94.618%和94.98%,识别指数(DI)分别为98和93,说明山茱萸全部样品能够通过电子眼和电子舌很好地区分开来。综合分析3种方法所得结果,优选出山茱萸最佳蒸制时间为4 h。结论通过QAMS分析指标成分量,与电子眼和电子舌技术进行颜色与滋味测定的结合应用,能够优选出山茱萸最佳蒸制时间。Objective To establish a method of quantitative analysis of multi-components by single marker（QAMS） for medicinal materials and pieces of Cornus officinalis. This method was used in combination with electronic-eye and electronic-tongue technique, and the best steaming time of Cornus officinalis was selected. Methods Medicinal materials and pieces of C. officinalis were used as the research objects. The contents of five components were determined by establishing the relative correction factor（RCF） of gallic acid, 5-hydroxymethyl furfural（5-HMF）, morroniside, cornuside, and internal reference loganin in C. officinalis. Color and taste were measured by electronic eye and electronic tongue technique. The data were analyzed by principal component analysis（PCA）, and the best steaming time was optimized by analyzing the results of three methods. Results The five compounds were well separated. The RSD values of precision and reproducibility were all less than 2%. The stability was good in 24 h. The linear relationship among the concentration and peak areas of the five compounds was all linear（r ≥ 0.999 6）. The average recoveries were between 98% and 100.1% and the RSD values were all less than 2%; The RCFs of loganin with the other four compounds were 0.560, 1.344, 1.255, and 0.972 in a linear range. In the principal component analysis（PCA）, the sums of main components were 94.618% and 94.98% and the discrimination indexes（DI） were 98 and 93, which indicated that all the samples of C. officinalis could be distinguished well by the electronic-eye and the electronic-tongue. The results showed that the optimum steaming time of C. officinalis was 4 h. Conclusion The best steaming time of C. officinalis can be optimized by the combination of QAMS with electronic-eye and electronic-tongue techniques.

关 键 词：一测多评法 电子眼 电子舌 山茱萸 马钱苷 没食子酸 5-羟甲基糠醛 莫诺苷 山茱萸新苷 蒸制 HPLC 相对校正因子 颜色 滋味 主成分分析 识别指数 

分 类 号：R283.1[医药卫生—中药学]