金樱子蜜制前后UPLC指纹图谱与外观颜色的相关性研究  

Study on the Correlation Between UPLC Fingerprint and Appearance Color of Rosae Laevigatae Fructus Before and After Honey Processing

作　　者：邓怡芳 程钰洁 钟志奎 潘玲 梁丽金 邱彩月 黄瑶 DENG Yi-fang;CHENG Yu-jie;ZHONG Zhi-kui;PAN Ling;LIANG Li-jin;QIU Cai-yue;HUANG Yao(Guangdong Yifang Pharmaceutical Co.,Ltd./Guangdong Provincial 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》2023年第10期2443-2450,共8页Journal of Chinese Medicinal Materials

基　　金：中华人民共和国工业和信息化部2022年产业技术基础公共服务平台(2022-230-221)。

摘　　要：目的:研究金樱子肉蜜制前后UPLC指纹图谱和色度值的差异及变化规律。方法:分别采用UPLC和紫外分光测色仪测定金樱子肉与蜜金樱子肉的UPLC指纹图谱和色度值,结合配对样本t检验法与正交偏最小二乘判别分析法(OPLS-DA)分析金樱子肉与蜜金樱子肉的差异;同时采用主成分分析法(PCA)与Pearson相关性分析法分析蜜金樱子肉炮制过程中的变化规律,确定其炮制终点。结果:金樱子肉与蜜金樱子肉UPLC指纹图谱差异明显,分别标定了15、18个共有峰,指认了3个成分,分别为没食子酸、5-羟甲基糠醛、鞣花酸,其中5-羟甲基糠醛为蜜炙后新增成分。OPLS-DA结果显示色谱峰2、3、7、9、16、18为金樱子肉和蜜金樱子肉的主要差异性成分(VIP>1),与配对样本t检验分析结果基本一致;Pearson相关性分析结果显示,不同炮制时间蜜金樱子肉样品色度值(L^(∗)、b^(∗)、E^(∗))与指纹图谱中共有峰2~4、7、16~18的单位峰面积存在显著或极显著相关性,结合主成分分析,确定蜜金樱子肉炮制时间在14~26 min为宜。结论:建立的UPLC指纹图谱和色度值测定方法可用于金樱子肉与蜜金樱子肉的鉴别及炮制终点的确定。Objective:To study the differences and change laws of UPLC fingerprint and chromaticity values of Rosae Laevigatae Fructus before and after honey processing.Methods:The UPLC fingerprints and chromaticity values of the pulps of Rosae Laevigatae Fructus and honey-processed Rosae Laevigatae Fructus were determined by UPLC and spectrophotometer,the differences between the pulps of Rosae Laevigatae Fructus and honey-processed Rosae Laevigatae Fructus were analyzed according to paired sample t test and orthogonal partial least squares analysis(OPLS-DA).At the same time,principal component analysis(PCA)and Pearson correlation analysis were used to analyze the changes in the processing of honey Rosae Laevigatae Fructus and determine the processing end point.Results:There were obvious differences in UPLC fingerprints between the pulps of Rosae Laevigatae Fructus and honey-processed Rosae Laevigatae Fructus.15,18 common peaks were calibrated,respectively.Three components were identified,which were gallic acid,5-hydroxymethylfurfural and ellagic acid,among which 5-hydroxymethylfurfural was the newly added component after honey processing.The results of OPLS-DA showed that chromatographic peaks 2,3,7,9,16,18 were the main different components(VIP>1)of pulps of Rosae Laevigatae Fructus and honey-processed Rosae Laevigatae Fructus,which were basically consistent with the results of paired sample t test.The results of Pearson correlation analysis showed that the chromaticity values L^(∗),b^(∗),E^(∗) of different processing times were significantly or very significantly correlated with the unit peak area of common peaks 2 to 4,7,16 to 18 of the fingerprint(P<0.05).Combined with the principal component analysis,the appropriate processing time of 14 to 26 min was determined.Conclusion:The established UPLC fingerprint and chroma determination method can be used for the identification of pulps of Rosae Laevigatae Fructus and honey-processed Rosae Laevigatae Fructus and the determination of the processing end point.

关 键 词：金樱子肉 蜜金樱子肉 指纹图谱 色度值 多元统计分析 

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