基于主成分分析法评价不同种类辅料对酒白芍饮片的影响

Effect of Different Auxiliary Wines on Quality of Wine Paeoniae Radix Alba by Principal Component Analysis

目的:比较不同种类、不同浓度酒以及蒸馏水对白芍饮片内在质量的影响,为炮制辅料酒质量标准的研究提供实验依据。方法:利用HPLC法同时测定芍药苷、芍药内酯苷、苯甲酰芍药苷、β-PGG、没食子酸的含量,并测定浸出物的含量;利用SPSS 20.0数据分析软件进行主成分分析,并进行综合评价。结果:15.0%vol黄酒组中芍药苷、芍药内酯苷、苯甲酰芍药苷、没食子酸及浸出物含量高于其他组别;β-PGG含量为56.0%vol白酒组较高,15.0%vol黄酒组次之;主成分分析综合评分结果为:15.0%vol黄酒组>12.0%vol黄酒组>56.0%vol白酒组>12.0%vol酒精组>9.0%vol黄酒组>蒸馏水组。结论:不同种类、不同浓度酒对白芍饮片内在质量产生不同影响,建议酒白芍等酒炙饮片炮制选用黄酒作为炮制辅料,且乙醇浓度不得少于15.0%vol。

Objective:To provide experimental basis for the study of quality standard of auxiliary wines by comparing the effects of different kinds of wines and distilled water on the internal quality of Wine Paeoniae Radix Alba.Methods:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,β-PGG,gallic acid and extract were determined by HPLC.Principal component analysis(PCA)was carried out by SPSS 20.0 data analysis software to evaluate the effect of different processing auxiliary wines on the quality of Wine Paeoniae Radix Alba.Results:The contents of albiflorin,paeoniflorin,benzoyl paeoniflorin,gallic acid and extract in 15.0% Chinese rice wine group were higher than those in other excipient groups.The content of β-PGG in 56.0%vol white wine group was the highest,followed by the 15.0%vol Chinese rice wine group.The comprehensive score of PCA was as follows,15.0%vol Chinese rice wine group>12.0%vol Chinese rice wine group>56.0%vol white wine group>12.0%vol alcohol group>9.0%vol Chinese rice wine group>distilled water group.Conclusion:Different kinds of wines have different influences on the internal quality of Paeoniae Radix Alba and the results suggest that Chinese rice wine above 15.0%vol should be selected as the processing auxiliary wine.