基于多元统计分析比较香附的4种醋制方法  

Comparative Study on Four Vinegar Processing Methods of Cyperi Rhizoma based on Multivariate Statistical Analysis

作　　者：宋晓 袁芮 许晶晶 张超[1] 张学兰[1] 孙秀梅[1] SONG Xiao;YUAN Rui;XU Jing-jing;ZHANG Chao;ZHANG Xue-lan;SUN Xiu-mei(College of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan 250355,China;Shandong Dong'e Guojiaotang Donkey-hide Glue Pharmaceutical Co.Ltd.,Dong'e 252201,China)

机构地区：[1]山东中医药大学药学院,山东济南250355 [2]山东东阿国胶堂阿胶药业有限公司,山东东阿252201

出　　处：《中药材》2020年第4期842-846,共5页Journal of Chinese Medicinal Materials

基　　金：科技部科技基础性工作专项(2014FY111100-8);“药苑育研”优秀研究生创新基金资助项目(YXY20190204)。

摘　　要：目的:比较4种醋制方法(醋蒸法、醋煮法、醋煮蒸法、醋炙法)制备的醋香附饮片中化学成分的差异。方法:建立醋香附的HPLC特征图谱;以共有峰的相对峰面积为指标,采用SPSS 23.0软件对5批生香附和20批醋香附饮片进行聚类分析,采用SIMCA-P 13.0软件对25批样品进行主成分分析和正交偏最小二乘判别分析。结果:建立了4种醋制方法制备的20批醋香附饮片特征图谱,确定18个共有峰,聚类分析和主成分分析结果一致,4种醋制方法中,醋炙法、醋煮蒸法的样品分别聚为一类,醋煮法和醋蒸法样品聚为一类。正交偏最小二乘判别分析结果表明5-羟甲基糠醛对区分4种醋制方法贡献最大(VIP>2.0),α-香附酮和香附烯酮对区分4种醋制方法贡献较小(VIP<0.7)。结论:5-羟甲基糠醛含量在醋炙品中最高,对区分4种醋制方法的贡献最大。Objective: To compare the chemical constituents of vinegar Cyperi Rhizoma prepared by four vinegar preparation methods(vinegar-steamed method, vinegar-boiled method, vinegar cooking steaming method, vinegar-fried method).Methods: HPLC characteristic chromatogram of vinegar Cyperi Rhizoma was established.Taking the relative peak areas of the common peaks as the index, SPSS 23.0 software was used for cluster analysis of five batches of raw Cyperi Rhizoma and twenty batches of vinegar Cyperi Rhizoma.SIMCA-P 13.0 software was used for principal component analysis and orthogonal partial least square discriminant analysis of twenty-five batches of samples.Results: The characteristic chromatogram of twenty batches of vinegar Cyperi Rhizoma prepared by four vinegar preparation methods was established, eighteen common peaks were determined.The results of cluster analysis and principal component analysis were consistent.Among the four vinegar preparation methods, the samples prepared by vinegar-fried method and vinegar cooking steaming method were divided into one categories, respectively.The samples prepared by vinegar-boiled method and vinegar-steamed method were grouped together.The results of orthogonal partial least square discriminant analysis showed that 5-hydroxymethylfurfural had the greatest contribution to the four vinegar preparation methods(VIP>2.0),while α-cyperone and cyperotundone had less contribution to the four vinegar preparation methods(VIP<0.7).Conclusion: The content of 5-hydroxymethylfurfural is the highest in the vinegar-fried product and contributes the most to the distinction between the four vinegar preparation methods.

关 键 词：香附 醋制方法 特征图谱 多元统计分析 

分 类 号：R283.1[医药卫生—中药学]