制远志HPLC指纹图谱研究

Research on HPLC fingerprints of Polygala tenuifolia processed by Glycyrrhiza

以远志生品、蜜炙品、甘草配伍组为对照,研究制远志的HPLC指纹图谱,结合变异系数法和聚类分析,分析甘草炮炙对远志化学成分组成的影响。结果显示:制远志与远志、蜜远志和远志-甘草(100:6)配伍之间具有23个共有色谱峰,其相似度大于0.95;制远志与远志色谱峰面积-保留时间曲线有显著性差异。制远志变异(CV≥2.02)最大,其变异与保留时间为44.89 min和65.90 min的2个色谱峰关系密切。表明甘草炮炙使远志化学成分组成发生了明显变化。

HPLC fingerprints were established for four groups of Radix Polygalae samples, P. tenuifolia processed by Glycyrrhiza and honey, P. tenui folia and P. tenui folia combined with Glycyrrhiza. Variation coefficient method and Cluster Analysis were used to analyze the effects of the Glycyrrhiza processing procedures on the chemical components of P. tenuifolia. The results indicated that twenty-three peaks coexisted in the above four groups, and the semblances were above 0.95. The curve of peak area against retention time for P. tenuifolia processed by Glycyrrhiza had the significant difference from that for P. tenuifolia. The coefficient of variability （CV≥2.02） for the peak areas of P. tenuifolia processed by Glycyrrhiz was the most significant one among the four groups of P. tenuifolia sampies, and this variability is mainly related to the two peaks for which the retention times of 44.89 min and 65.90 min, respectively, suggesting the changes in the chemical components of P. tenuifolia processed by Glycyrrhiz.