基于HPLC指纹图谱和多指标定量的黄芩趁鲜加工研究

Study on fresh processing of Scutellaria baicalensis based on HPLC fingerprint and multi-index quantification

目的研究黄芩采用不同干燥方法进行趁鲜加工与传统加工后,黄芩质量的变化规律,结合HPLC指纹图谱,确定最佳加工方法。方法对阴干、自然干燥、60℃烘干的不同含水率的鲜黄芩进行切制后60℃烘干,比较黄芩外观性状、醇溶性浸出物,HPLC测定不同加工下黄芩中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素的含量,并进行指纹图谱评价。结果建立了16批不同加工处理下黄芩的指纹图谱,标定22个共有峰,指认了4个色谱峰,分别为11号色谱峰黄芩苷、16号色谱峰汉黄芩苷、19号色谱峰黄芩素、21号色谱峰汉黄芩素。计算出各批次黄芩之间的相似度,结合聚类分析对指纹图谱数据进行分类。并确定最佳加工方法为自然干燥至含水率为20.45%~35.22%时切制1~2 mm薄片后60℃烘干。其黄芩醇溶性浸出物在46.76%~49.72%,黄芩饮片断面呈黄色,与传统加工颜色一致,黄芩苷在18.986 4%~20.112 7%,比传统加工含量高。结论不同加工方法黄芩的质量存在差异,趁鲜加工可代替传统加工方法,用于大规模生产,为质量标准提升提供实验依据。

Objective To study the quality changes of Scutellaria baicalensis using different drying methods for fresh processing and traditional processing, and to determine the best processing method by combining with HPLC fingerprint. Methods S. baicalensis was dried in the shade, naturally dried, and dried at 60 ℃. When dried to different moisture content, it was cut and dried at 60 ℃. The appearance and alcohol soluble extract of S. baicalensis were compared. The contents of baicalin, wogonoside, baicalein, and wogonin from S. baicalensis were determined by HPLC and evaluated by fingerprint. Results The fingerprints of 16 batches of S. baicalensis with different processing were established, which contained the 22 common peaks, and four chromatographic peaks were identified, namely: chromatographic peak 11-baicalin, chromatographic peak 16-wogonoside, chromatographic peak 19-baicalein, and chromatographic peak 21-wogonin. The similarity of each batch of S. baicalensis was calculated, and the fingerprint data were classified by cluster analysis. The optimum processing method was determined as follows: To dry naturally until the moisture content was 20.45%—35.22%, cut into 1—2 mm slices, and then dried at 60 ℃. The alcohol soluble extract of S. baicalensis was 46.76%—49.72%. The cross section of S. baicalensis was yellow, which was consistent with the traditional processing color. The content of baicalin was 18.986 4%—20.112 7%, which was higher than that of traditional processing. Conclusion There are differences in the quality of different processing of S. baicalensis. The fresh processing can replace the traditional processing method and be used in mass production, which provides the basis for establishing quality standard.