基于化学模式识别的益智仁盐炙前后高效液相色谱指纹图谱研究  

Study on HPLC Fingerprint of Alpiniae Oxyphyllae Fructus Before and After Salt-Processing Based on Chemical Pattern Recognition

作　　者：张馨予 周韫曦 范娟 卞艺萍 魏艳萍 周丽苹 李生茂[1] ZHANG Xinyu;ZHOU Yunxi;FAN Juan;BIAN Yiping;WEI Yanping;ZHOU Liping;LI Shengmao(School of Pharmacy,North Sichuan Medical Collage,Nanchong 637000 Sichuan,China)

机构地区：[1]川北医学院药学院,四川南充637000

出　　处：《中药新药与临床药理》2023年第12期1767-1773,共7页Traditional Chinese Drug Research and Clinical Pharmacology

基　　金：四川省教育厅科研项目(17ZB0166);2021年国家级创新训练项目(202110634081)。

摘　　要：目的建立益智仁盐炙前后的高效液相色谱(HPLC)指纹图谱,结合化学模式识别法比较益智仁盐炙前后的化学成分差异。方法采用HPLC法建立益智仁生品及盐炙品的指纹图谱,应用主成分分析(PCA)和正交偏最小二乘法判别分析(OPLS-DA)对益智仁生品及盐炙品化学成分进行比较。结果益智仁生品及盐炙品HPLC指纹图谱分别确定了30和32个共有峰,指认了其中8个色谱峰,分别是X2峰(5-羟甲基糠醛)、1号峰(原儿茶酸)、2号峰(原儿茶醛)、4号峰(表儿茶素)、21号峰(白杨素)、22号峰(山奈素)、25号峰(杨芽黄素)和26号峰(圆柚酮)。PCA及OPLS-DA结果显示,益智仁生品和盐炙品各聚为一类。VIP分析共筛选出12个成分是益智仁盐炙前后的差异标志物,分别是X1、26(圆柚酮)、16、3、X2(5-羟甲基糠醛)、25(杨芽黄素)、15、12、8、10、17、20号峰。结论HPLC指纹图谱结合化学模式识别的方法准确可靠,可用于盐炙前后益智仁质量差异分析。Objective A HPLC fingerprint method of Alpiniae Oxyphyllae Fructus(AOF)before and after saltprocessing was established,to compare the differences of chemical components between raw and processed AOF combined with chemical pattern recognition.Methods HPLC method was used to establish the fingerprint of raw and salt-processed AOF.Principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were applied to explore the different components of raw and salt-processed AOF in different batches.Results Totally 30 and 32 common peaks in the HPLC fingerprint from the raw and salt-processed AOF were detected,respectively.And 8 of them were identified by comparison with the standards.They were peak X2(5-hydroxymethylfurfural),peak 1(protocatechuic acid),peak 2(protocatechualdehyde),peak 4(epicatechin),peak 21(chrysin),peak 22(kaempferide),peak 25(tectochrysin)and peak 26(nootkatone).The results of PCA and OPLS-DA showed that raw and salt-processed AOF can be grouped into two categories.A total of12 components,which were considered as differential markers of raw and salt-processed AOF,were screened by method of variable importance in projection(VIP).The 12 components were peak X1,peak 26(nootkatone),peak 16,peak 3,peak X2(5-hydroxymethylfurfural),peak 25(tectochrysin),peak 15,peak 12,peak 8,peak 10,peak 17 and peak 20.Conclusion The combination of HPLC fingerprint and chemical pattern recognition can be used to analyze the quality differences of AOF before and after salt-processing.

关 键 词：益智仁 高效液相色谱法 指纹图谱 盐炙 差异标志物 主成分分析 正交偏最小二乘法判别分析 

分 类 号：R284.1[医药卫生—中药学]