基于偏最小二乘判别分析法识别陈皮醋制前后化学成分的变化

Discrimination of Chemical Constituents Changes of Citrus reticulata Pericarp Before and After Processing with Vinegar Based on Partial Least Squares-Discriminate Analysis

目的:考察陈皮醋制前后化学成分的变化,为陈皮醋制前后药效变化的物质基础研究提供依据。方法:按照《中药炮制学辞典》方法醋制陈皮,采用HPLC法结合偏最小二乘判别分析(PLS-DA)对陈皮醋制前后的样品进行多元统计分析,得到陈皮醋制前后主要差异成分的信息。结果:醋制前后15个保留时间下的色谱峰变量有显著性差异,初步识别其中2个相对含量升高的组分分别为芸香柚皮苷和橙皮苷。结论:陈皮醋制前后化学成分发生改变,芸香柚皮苷和橙皮苷可能为陈皮醋制后药效改变的物质基础,为阐明其在临床应用中药效变化提供了依据。

Objective： To investigate the chemical constituents changes of Citrus reticulata pericarp before and after processing with vinegar,and to provide scientific basis for the study of active components in Citrus reticulata pericarp. Methods： Citrus reticulata pericarp was processed with vinegar according to the Zhongyao Paozhixue Cidian. The extracts of unprocessed and processed Citrus reticulata pericarp were detected by HPLC. Partial least squares-discriminate analysis（ PLS-DA） was employed to reveal the discrimination between different samples. Results： 15 chemical constituents had significant changes in Citrus reticulata pericarp before and after processing with vinegar. Two components increased significantly after processing with vinegar were characterized as narirutin and hesperidin respectively. Conclusion： The chemical constituents in Citrus reticulata pericarp are found to be changed after processing with vinegar,two components with significant increasing indicate the basis of the variation of bioactivity in vinegar-processed Citrus reticulata pericarp,which provides evidence to interpret its clinical usage.