基于HPLC指纹图谱结合化学模式识别对葡萄醋的质量评价  

Quality evaluation of grape vinegar based on high performance liquid phase(HPLC)fingerprint combined with chemical pattern recognition

作　　者：戴丽莉[1,2] 李晓娟 赵翡翠 DAI Lili;LI Xiaojuan;ZHAO Feicui(Department of Pharmacy,the Affiliated Hospital of Traditional Chinese Medicine,Xinjiang Medical University,Urumqi 830002,China;Key Laboratory of TCM Processing,Xinjiang Uygur Autonomous Region,Urumqi 830000,China)

机构地区：[1]新疆医科大学附属中医医院药学部,乌鲁木齐830002 [2]新疆维吾尔自治区中药炮制重点实验室,乌鲁木齐830000

出　　处：《新疆医科大学学报》2024年第2期275-281,共7页Journal of Xinjiang Medical University

基　　金：新疆维吾尔自治区自然科学基金项目(2017D01C155);新疆维吾尔自治区药品监督管理局科研项目(20210011)。

摘　　要：目的建立葡萄醋中有机酸成分的高效液相(High performance liquid phase,HPLC)指纹图谱,并结合化学模式识别对葡萄醋质量进行评价及为临床应用提供参考。方法采用HPLC法,以甲醇(A)∶0.5%磷酸水溶液(D)=1∶99洗脱,建立葡萄醋指纹图谱,同时测定琥珀酸的含量;采用相似度评价、聚类分析(Cluster analysis,CA)、主成分分析(Principal component analysis,PCA)和偏最小二乘-判别分析(Partial least squares discriminant analysis,PLS-DA)等化学模式识别对差异性特征成分进行筛选。结果15批葡萄醋样品的指纹图谱共有峰有11个,通过与混合对照品色谱峰进行比对,指认出6个共有峰,分别是酒石酸(1号峰),苹果酸(2号峰),琥珀酸(3号峰),富马酸(4号峰),绿原酸(9号峰),乙酸(11号峰);CA结果表明15批葡萄醋样品中各个化合物之间含量差异较大,即使是同一生产企业生产的不同批次葡萄醋其含量差异也较大;PCA结果显示葡萄醋共有峰含量差异的主要成分并非单一成分,而是前4种主成分共同的影响;PLS-DA结果表明筛选出的7、3、9、4号峰可作为鉴别和区分葡萄醋质量差异的标志物,其中包括共有峰3号峰(琥珀酸)、4号峰(富马酸)。结论采用指纹图谱结合化学模式识别技术可快速、有效地筛选出葡萄醋的差异性特征成分,为葡萄醋质量评价及临床应用提供参考。Objective High Performance Liquid Phase(HPLC)fingerprint of organic acids in grape vinegar was established,and chemical pattern recognition was combined to evaluate the quality of grape vinegar and provide reference for clinical application.Methods The fingerprint of grape vinegar was established by HPLC-DAD method with methanol-0.5%phosphoric acid aqueous solution(1∶99),and the content of succinic acid was determined.Similarity evaluation,cluster analysis(CA),principal component analysis,chemical pattern recognition,such as PCA and partial least squares discriminant analysis(PLS-DA),was used to screen the different characteristic components.Results There were 11 peaks in the fingerprint of 15 batches of grape vinegar samples.By comparing with the chromatographic peaks of mixed control products,6 peaks were identified,namely tartaric acid(peak 1),malic acid(peak 2),succinic acid(peak 3),fumaric acid(peak 4),chlorogenic acid(peak 9)and acetic acid(peak 11).The CA results showed that the contents of each compound in 15 batches of grape vinegar samples were significantly different,even in different batches of grape vinegar produced by the same enterprise.The results of PCA showed that the main component that caused the difference of common peak content of grape vinegar was not a single component,but the common influence of the first 4 principal components.PLS-DA indicated that peak 7,3,9 and 4,including peak 3(succinic acid)and peak 4(fumaric acid),could be used as markers to identify and distinguish the quality difference of grape vinegar.Conclusion The fingerprint combined with chemical pattern recognition technology can quickly and effectively screen out the different characteristic components of grape vinegar,and it provides reference for the quality evaluation and clinical application of grape vinegar.

关 键 词：葡萄醋 指纹图谱 聚类分析 主成分分析 化学模式识别 

分 类 号：R286.2[医药卫生—中药学]