基于化学模式识别法评价明矾炮制不同果形栀子药材的质量  

Quality Evaluation of Different Fruit-shaped Gardeniae Fructus Prepared by Alum based on Chemical Pattern Recognition Method

作　　者：唐维维 王娅平 雷敬卫[1,2] 纪亮 张维方 谢彩侠 杨春静[2,3] TANG Wei-wei;WANG Ya-ping;LEI Jing-wei;JI Liang;ZHANG Wei-fang;XIE Cai-xia;YANG Chun-jing(Henan University of Chinese Medicine,Zhengzhou 450046,China;Henan Traditional Chinese Medicine Quality Control and Evaluation Engineering Technology Research Center,Zhengzhou 450046,China;Third Affiliated Hospital of Henan University of Chinese Medicine,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学,河南郑州450046 [2]河南省中药质量控制与评价工程技术研究中心,河南郑州450046 [3]河南中医药大学第三附属医院,河南郑州450046

出　　处：《中药材》2020年第7期1601-1606,共6页Journal of Chinese Medicinal Materials

基　　金：国家重点研发计划“中医药现代化研究”重点专项项目(2018YFC1707000);河南省科技攻关计划项目(142102313109);河南省教育厅项目(20A360013);河南中医药大学研究生科研创新基金项目(YJS2018A09)。

摘　　要：目的:分析明矾炮制前后不同果形(五棱、六棱、七棱、八棱)水煮栀子中化学成分含量及色价差异。方法:采用HPLC法同时测定栀子中绿原酸、栀子苷、西红花苷Ⅰ、西红花苷Ⅱ4种成分的含量,紫外分光光度法法测定总环烯醚萜苷含量及色价,应用聚类分析和主成分分析法综合评价其质量。结果:明矾炮制后,六棱栀子中总环烯醚萜苷、栀子苷、西红花苷Ⅰ、西红花苷Ⅱ含量及色价明显高于水煮六棱栀子,其他果形栀子中成分含量及色价差异无明显规律;水煮不同果形栀子中八棱栀子的总环烯醚萜苷、栀子苷、西红花苷Ⅰ、西红花苷Ⅱ含量及色价均高于其他果形栀子;明矾水煮不同果形栀子中六棱栀子总环烯醚萜苷、栀子苷含量高于其他果形栀子。聚类分析和主成分分析均将样品分为5类。综合评价显示水煮八棱栀子的质量最优。结论:不同果形栀子成分含量及色价存在差异,加明矾炮制对六棱栀子的化学成分含量及色价影响较大。Objective:To analyze the difference of chemical components contents and color values in different fruit-shaped(five arrises,six arrises,seven arrises,eight arrises)water-boiling Gardeniae Fructus before and after alum processing.Methods:HPLC method was used to simultaneously determine the contents of 4 components,including chlorogenic acid,gardenoside,crocinⅠ,crocinⅡin Gardeniae Fructus,UV spectrophotometry was used to determine the total iridoid glycosides content and color values.The quality was evaluated by cluster analysis and principal component analysis.Results:After prepared by alum,the total iridoid glycosides,gardenoside,crocinⅠ,crocinⅡcontents and color values in six arrises Gardeniae Fructus were apparently higher than six arrises Gardeniae Fructus prepared by boiled,there was no obvious rule of difference in the contents and color values of other fruit-shaped Gardeniae Fructus;In different fruit-shaped Gardeniae Fructus prepared by boiled,the total iridoid glycosides,gardenoside,crocinⅠ,crocinⅡcontents and color values in eight arrises Gardeniae Fructus were higher than other fruit-shaped Gardeniae Fructus.In different fruit-shaped Gardeniae Fructus prepared by alum boiled,the total iridoid glycosides,gardenoside contents in six arrises Gardeniae Fructus were higher than other fruit-shaped Gardeniae Fructus.The samples were divided into five categories by cluster analysis and principal component analysis.The comprehensive evaluation results showed that the quality of eight arrises Gardeniae Fructus prepared by boiled was the best.Conclusion:There are differences in the components contents and color values of different fruit-shaped Gardeniae Fructus.The processing with alum has a great influence on the components contents and color values of six arrises Gardeniae Fructus.

关 键 词：栀子 不同果形 明矾炮制 含量测定 聚类分析 主成分分析 

分 类 号：R283.1[医药卫生—中药学]