基于指纹图谱结合化学模式识别对黄芩不同炮制品差异性研究  

Differential Study on Different Concoctions of Huangqin(Scutellariae Radix)Based on Fingerprinting Combined with Chemical Pattern Recognition

作　　者：刘思翰 李利华 王巍[1] 张一美 鞠成国[1,2] LIU Sihan;LI Lihua;WANG Wei;ZHANG Yimei;JU Chengguo(College of Pharmacy,Liaoning University of Traditional Chinese Medicine,Dalian 116600,Liaoning,China;State Administration of Traditional Chinese Medicine Traditional Chinese Medicine Processing Technology Inheritance Base,Dalian 116600,Liaoning,China)

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]国家中医药管理局中药炮制技术传承基地,辽宁大连116600

出　　处：《辽宁中医药大学学报》2025年第3期28-32,共5页Journal of Liaoning University of Traditional Chinese Medicine

基　　金：辽宁省中药炮制技术传承基地建设项目(国中医药科技〔2015〕86号);辽宁省教育厅高校基本科研项目储备项目(2024-JYTCB-076)。

摘　　要：目的建立不同产地黄芩及其炮制品的HPLC指纹图谱及多成分含量测定方法,并结合化学模式识别,为黄芩炮制机制提供理论依据。方法采用Waters e2695高效液相色谱仪建立黄芩及其炮制品的指纹图谱并进行4种成分的含量测定,通过化学模式识别分析评价其质量差异,寻找质量差异性的主要成分。结果建立了不同产地生黄芩、微波酒黄芩、微波酒蜜黄芩的HPLC指纹图谱,指认了黄芩苷、汉黄芩苷、黄芩素、汉黄芩素4个黄酮类化学成分。通过聚类分析(HCA)聚为3类、主成分分析(PCA)提取了2个主成分、正交偏最小二乘判别分析(OPLS-DA)有效将3种饮片明显区分,推测黄芩苷、汉黄芩苷2个成分为黄芩炮制前后的质量差异标志物。结论结果准确可靠,为进一步提高黄芩和炮制品的质量标准提供了数据依据。Objective HPLC fingerprint and multi-component content determination method of baicalensis and its products from different origins were established,and provided theoretical basis for the processing mechanism of baicalensis was combined with chemical pattern identification.Methods Waters e2695 HPLC was used to establish the fingerprint of baicalensis and its products and determine the contents of four components and conduct chemical pattern recognition analysis to evaluate the main components of quality difference.Results The HPLC fingerprint of Huangqin(Scutellariae Radix),microwave wine Huangqin(Scutellariae Radix)and microwave wine honey Huangqin(Scutellariae Radix)in different origin was established,and four chemical components of flavonoids,baicalin,baicalein and baicalein,were identified.Through HCA clustering into three categories,PCA extracted two principal components and OPLS-DA effectively distinguished the three kinds of decoction pieces,it was speculated that the two components of baicalin and baicwere the markers of quality difference before and after processing.Conclusion The results are accurate and reliable,which provides data basis for further improving the quality standard of baicalensis and products.

关 键 词：黄芩 HPLC 微波炮制 酒黄芩 酒蜜黄芩 指纹图谱 化学模式识别 

分 类 号：R284[医药卫生—中药学]