超高效液相色谱指纹图谱结合化学计量学优选掌叶大黄饮片炮制工艺

Optimization of the processing technology of Rheum Palmatum Linn.pieces by ultra-high performance liquid chromatography fingerprint and chemometrics

优选掌叶大黄饮片的炮制工艺。建立基于UPLC(超高效液相色谱)的掌叶大黄饮片主要指标成分指纹图谱测定方法,结合相似度评价、聚类分析、主成分分析和方差分析等化学计量学方法,对不同润制时间、不同干燥方式、不同烘干温度及时间掌叶大黄饮片的指纹图谱信息进行分析。不同润制时间掌叶大黄饮片的指纹图谱之间存在明显差异;聚类分析可将不同润制时间的掌叶大黄饮片分为2类;主成分分析发现两个特征值均大于1的主成分包含了原始数据94.9%的信息;方差分析结果表明干燥方式、烘干温度和时间对掌叶大黄饮片的主要成分含量无明显影响。优选的掌叶大黄饮片炮制工艺:润制36 h,切厚片,50~70 ℃下干燥8~12 h。本研究可为掌叶大黄饮片的规范化炮制生产提供依据。

The processing technology of Rheum Palmatum Linn.pieces was optimized.A ultra-high performance liquid chromatography–based fingerprint analysis method for the main index components of Rheum Palmatum Linn.pieces was established,combined with chemometric methods such as similarity evaluation,cluster analysis,principal component analysis (PCA),and variance analysis,the fingerprint information of the Rheum Palmatum Linn.pieces of different moistening time,different drying methods and different drying temperature and time were analyzed.There were significant differences in the fingerprints of Rheum Palmatum Linn.pieces at different moistening times.Cluster analysis could classify Rheum Palmatum Linn.pieces with different moistening times into two categories.Principal component analysis found that the two principal components with eigenvalues greater than 1 contained 94.9% of the original data.The results of the analysis of variance showed that the drying methods,drying temperature and time had no significant effect on the content of the main components of Rheum Palmatum Linn.pieces.The optimal processing technology of Rheum Palmatum Linn.pieces is as follows:moistening for 36 hours,cutting into thick slices,and drying at 50–70 ℃for 8–12 hours.This study can provide a basis for the standardized processing and production of Rheum Palmatum Linn.pieces.