基于化学计量学的醋制甘遂质量评价研究

Study on quality evaluation of Kansui Radix processed with vinegar based on chemometrics

目的建立醋制甘遂质量评价标准并进行验证。方法采用质量评价指标(含水量、浸出物含量、总灰分以及大戟二烯醇含量、总萜含量)评价醋制甘遂质量;采用化学计量学方法:主成分分析(PCA)、偏最小二乘判别分析(PLS-DA)对建立的醋制甘遂质量标准进行验证。结果 10批醋制甘遂药材含水量(≤12%);醇溶性浸出物(≥15%)、总灰分(≤3.0%)、大戟二烯醇含量(≥0.12%)均符合药典要求,且炮制品总萜含量均大于生品;PCA分析结果表明:生甘遂与醋甘遂样本可各自归为一类;PLS-DA模型能将待测的生品与炮制品准确预测。结论该实验建立了一种较全面的甘遂炮制品质量评价方法;统计学模型对生甘遂与醋甘遂具有良好的分析和预测性,所建立的质量评价方法稳定、可靠。

Objective To establish the evaluation standard of vinegar quality and verified. Methods The quality of Kansui Radix processed with vinegar was evaluated by quality evaluation index （moistures, ethanol extracts, total ashes and euphol content, total terpene content）. Principal component analysis （PCA）, partial least squares discriminant analysis （PLS- DA） were used to verify the established quality standard. Results The 10 batches of vinegar preparing kansui are all meet the requirements of phar- macopoeia moistures （≤12% ） ;ethanol extracts （≥ 15% ） ;total ashes （≤ 3.0% ） ; euphol content （ ≥0.12% ） ;The total terpene content of processed products was higher than that of raw materials, and the basic trend was the same as that of euphol. PCA anal-ysis resuhs show that Euphorbia kansui and vinegar Euphorbia kansui samples can be classified as category. The PLS - DA results shows that the model can accurately separate the raw materials from the product area, and can predict accurately. Conclusion - This study has established a comprehensive evaluation method for the quality of vinegar Euphorbia kansui; The statistical model has good analysis and predictability for the raw and the vinegar, and the quality evaluation method established is stable and relia- ble.