基于UPLC特征图谱及色彩图像技术的当归与酒当归差异比较研究  

Study on the Differences of Angelicae Sinensis Radix and Wine Fried Angelicae Sinensis Radix Based on UPLC Characteristic Spectrum and Color Image

作　　者：纪玉华 洪婉敏 谢明晏 邓桂海 李燕珍 文珊 孙冬梅 JI Yu-hua;HONG Wan-min;XIE Ming-yan;DENG Gui-hai;LI Yan-zhen;WEN Shan;SUN Dong-mei(Guangdong Yifang Pharmaceutical Co.,Ltd.,Guangdong Province Key Laboratory of Traditional Chinese Medicine Formula Granule,Foshan 528244,China)

机构地区：[1]广东一方制药有限公司/广东省中药配方颗粒企业重点实验室,广东佛山528244

出　　处：《中药材》2022年第2期321-326,共6页Journal of Chinese Medicinal Materials

基　　金：广东省省级科技计划项目(2018B030323004);佛山市核心技术攻关项目(1920001000378);佛山科大专项(一类)(FSUST19-SRI10)。

摘　　要：目的:通过建立特征图谱,结合色度值测定,比较当归和酒当归的差异。方法:采用相似度评价、配对样本t检验、Mann-Whitney U(二样本)检验、主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)等多元统计分析方法对当归及酒当归UPLC特征图谱共有峰峰面积、色度值进行分析。结果:建立的当归、酒当归UPLC特征图谱分别标定11、14个共有峰,指认了10个成分,其中色谱峰2、5、12号为当归炮制后出现,色谱峰1、3、4、6~8、10、11号的峰面积具有显著或极显著差异。10批当归与酒当归在PCA模型中共提取4个主成分,OPLS-DA模型中明显聚为2类,色谱峰2、5、8、14号是引起当归酒炙前后差异的主要因素。酒当归与当归的色差值ΔE^(*)为6.22~16.09,表明二者可被肉眼识别,当归炮制后红色、黄色加深,a^(*)、b^(*)值可作为鉴别当归与酒当归的关键指标。结论:该研究建立的UPLC特征图谱方法稳定、可靠,重复性好,结合色度值差异可用于区分当归及其炮制品酒当归。Objective:To compare the differences between Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix by establishing characteristic spectrums and measuring chromaticity values.Methods:The similarity evaluation,paired sample t test,Mann-Whitney U(two samples)test,principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to analyze the common peak areas of the UPLC characteristic spectrums and chromaticity values of Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix.Results:The UPLC characteristic spectrums of Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix were established to identify 11 and 14 common peaks,respectively,and 10 components were identified.Among them,peaks 2,5 and 12 appeared after processing of Angelicae Sinensis Radix,and the peak areas of peaks 1,3,4,6 to 8,10,11 had significant or extremely significant differences.Four principal components were extracted from 10 batches of Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix by PCA model,these samples were clustered into two categories in OPLS-DA model.Peaks 2,5,8,14 were the main factors causing the difference of Angelicae Sinensis Radix before and after processing.The color differenceΔE^(*) between Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix ranged from 6.22 to 16.09,indicating that they could be recognized by naked eyes.The red and yellow color of Angelicae Sinensis Radix was deepened after processing.The a^(*) and b^(*) values could be used as the key indexes to distinguish Angelicae Sinensis Radix from wine fried Angelicae Sinensis Radix.Conclusion:The established UPLC characteristic spectrums method in this study is stable,reliable and reproducible,and can be used to distinguish Angelicae Sinensis Radix and wine fried Angelicae Sinensis Radix.

关 键 词：当归 酒当归 特征图谱 色度值 多元统计分析方法 

分 类 号：R283.1[医药卫生—中药学] R284.1[医药卫生—中医学]