甘草汁炮制前后栀子仁不同极性部位HPLC指纹图谱及其化学模式识别研究  

Study on HPLC fingerprints of different polar parts of Gardeniae Fructus kernels before and after processing licorice juice

作　　者：冯志毅[1,2] 张强 纪亮 李静 唐维维[1,2] 雷敬卫 FENG Zhiyi;ZHANG Qiang;JI Liang;LI Jing;TANG Weiwei;LEI Jingwei(School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450046,China;School of Criminal Science and Technology,Traditional Chinese Medicine Quality Control and Evaluation Engineering Technology Research Center,Zhengzhou 450046,China;Department of Criminal Science and Technology,Henan Police College,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学药学院,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]河南警察学院刑事科学技术学院,河南郑州450046

出　　处：《沈阳药科大学学报》2022年第4期405-413,共9页Journal of Shenyang Pharmaceutical University

基　　金：河南省高等学校重点科研项目(20A360013);河南中医药大学研究生科研创新基金项目(YJS2018A09)。

摘　　要：目的建立甘草汁炮制前后栀子仁不同极性部位HPLC指纹图谱,系统评价栀子仁化学成分分布情况,研究对比栀子仁经甘草汁炮制前后质量差异,为临床合理快速用药提供参考。方法采用水浴加热回流法提取样品,采集炮制前后栀子仁不同极性部位HPLC指纹图谱,采用聚类分析(cluster analysis,CA)、正交偏最小二乘法-判别分析(orthogonal partial least squares discriminant analysis),等化学模式识别方法对甘草汁炮制前后栀子仁样品进行质量评价。结果石油醚部位共标定11个共有峰,氯仿部位共标定9个共有峰,乙酸乙酯部位共标定8个共有峰,正丁醇部位共标定14个共有峰。栀子仁经甘草汁炮制后,4个极性部位指纹图谱峰高均有变化,且石油醚部位2个色谱峰消失。综合CA及OPLS-DA分析结果,甘草汁炮制前后栀子仁存在质量差异,而栀子苷、西红花苷I及乙酸乙酯部位的5号峰可能是炮制前后栀子仁质量差异的主要标志性成分。结论甘草汁炮制前后栀子仁内部质量存在差异,建立的不同极性部位指纹图谱可以全面系统地反映甘草汁炮制前后化学成分分布情况,可为进一步完善栀子质量标准提供参考。Objective To establish the HPLC fingerprints of different polar parts before and after processing of gardenia kernel by licorice juice,and to systematically evaluate the chemical composition distribution of Gardeniae Fructus kernel,the internal quality difference of Gardeniae Fructus kernel before and after processing licorice juice was analyzed to provide a theoretical basis for rational and rapid clinical medication.Methods The sample was extracted by water bath reflux method,and the HPLC fingerprints were collected.The quality of Gardeniae Fructus kernel before and after processing was evaluated by cluster analysis(CA),orthogonal partial least squares discriminant analysis(OPLS-DA)and other chemical pattern recognition methods.Results A total of 11 common peaks were calibrated at the petroleum ether site,9 common peaks were calibrated at the chloroform site,8 common peaks were calibrated at the ethyl acetate site,and 14 common peaks were calibrated at the n-butanol site.The peak heights of the fingerprint spectra of the four polar parts were changed,and the two peaks of the petroleum ether part disappeared.The results of the CA and OPLS-DA analysis showed that the quality of Gardeniae Fructus was different before and after processing.Gardenoside,saffron glycoside I and the No.5 peak of ethyl acetate might be the main signature components to distinguish the Gardeniae Fructus kernel before and after processing of licorice juice.Conclusion The built fingerprints of different polar parts can fully reflect the chemical composition distribution of Gardeniae Fructus kernel before and after processing,which can provide reference for further improving the quality standard of Gardeniae Fructus.

关 键 词：栀子 甘草汁炮制 极性部位 聚类分析 正交偏最小二乘法-判别分析 指纹图谱 

分 类 号：R917[医药卫生—药物分析学]