雪梨止咳糖浆中11个成分的含量测定及化学计量学分析  

Content determination and chemometric analysis of 11 components in Xueli zhike syrup

作　　者：庞茜茜 岳威冶 刘克勤[1] 汤建华[1] PANG Qianqian;YUE Weiye;LIU Keqin;TANG Jianhua(Dept.of Pharmacy,the First Affiliated Hospital of Hebei North University,Hebei Zhangjiakou 075061,China;School of Graduate,Hebei North University,Hebei Zhangjiakou 075031,China)

机构地区：[1]河北北方学院附属第一医院药学部,河北张家口075061 [2]河北北方学院研究生学院,河北张家口075031

出　　处：《中国药房》2023年第1期62-66,共5页China Pharmacy

基　　金：河北省卫生健康委2020年政府资助临床医学优秀人才培养项目(No.冀卫办科教[2021]1号)。

摘　　要：目的 测定雪梨止咳糖浆中11个成分的含量,并建立其化学计量学分析方法,为其质量控制提供依据。方法 采用高效液相色谱(HPLC)法同时测定12批雪梨止咳糖浆中苦杏仁苷、去芹糖桔梗皂苷E、桔梗皂苷E、桔梗皂苷D3、蔷薇酸、委陵菜酸、马斯里酸、科罗索酸、白花前胡甲素、白花前胡乙素、白花前胡素E的含量。采用化学计量学分析方法对12批样品进行质量评价。结果11个待测成分分别在各自质量浓度范围内与峰面积呈良好的线性关系(r≥0.999 1);精密度、重复性、稳定性(24 h)试验的RSD均小于2.00%;平均加样回收率在96.90%~100.01%之间(RSD均小于2.00%)。聚类分析结果显示,12批样品可聚为3类;主成分分析结果显示,前2个主成分可代表雪梨止咳糖浆中11个成分88.53%的信息量;偏最小二乘法-判别分析结果显示,蔷薇酸、苦杏仁苷和白花前胡甲素是影响雪梨止咳糖浆质量的主要差异标志物。结论 所建方法可用于雪梨止咳糖浆的质量控制。OBJECTIVE To determine the contents of 11 components in Xueli zhike syrup, establish its chemometric method and provide reference for its quality control. METHODS HPLC method was established to simultaneously determine the contents of amygdalin, deapi-platycoside E, platycoside E, platycodin D3, euscaphic acid, tormentic acid, maslinic acid, corosolic acid, praeruptorin A, praeruptorin B and praeruptorin E in 12 batches of Xueli zhike syrup. The quality evaluation of 12 batches of samples was performed by chemometrics. RESULTS The 11 components had good linear relationships within their respective ranges(r≥0.999 1);RSDs of precision, reproducibility and stability(24 h) tests were all lower than 2.00%. The average recovery rates ranged 96.90%-100.01%(RSDs were all lower than 2.00%). Cluster analysis showed that 12 batches of samples were clustered into 3 groups. Principal component analysis showed that the first two principal components could represent 88.53%information of 11 components in Xueli zhike syrup. Partial least squares-discrimination analysis showed that euscaphic acid, amygdalin and praeruptorin A were the main potential markers affecting the quality of Xueli zhike syrup. CONCLUSIONS The established method can be used to control the quality of Xueli zhike syrup.

关 键 词：雪梨止咳糖浆 高效液相色谱法 化学计量学 多指标成分 质量控制 蔷薇酸 苦杏仁苷 白花前胡甲素 

分 类 号：R917[医药卫生—药物分析学] R284[医药卫生—药学]