基于指纹图谱和化学计量学的白芍不同炮制品成分差异研究

Composition Differences of Different Processed Paeoniae Radix Alba Based on Fingerprint and Chemometrics

目的:采用高效液相色谱法(HPLC)指纹图谱技术结合化学计量学的分析方法,探究白芍不同炮制品的化学成分差异性,筛选差异标志物,为建立白芍及其炮制品质量标准提供参考。方法:建立白芍不同炮制品HPLC指纹图谱,采用中药色谱指纹图谱相似度评价系统计算相似度,标定共有峰并进行指认及归属;采用多元统计分析筛选出白芍不同炮制品的差异性标志物。结果:生、炒、酒白芍指纹图谱相似度均>0.900,不同白芍炮制品共标定17个共有峰,指认并归属7个成分;分层聚类分析(HCA)和主成分分析(PCA)结果可将生、炒、酒白芍明显区分;正交偏最小二乘法判别分析(OPLS-DA)结果表明,1,2,3,4,6-五没食子酰葡萄糖、没食子酸、芍药苷是生、酒白芍的主要差异性标志物,没食子酸、芍药苷、1,2,3,4,6-五没食子酰葡萄糖、1个未知成分和芍药新苷是生、炒白芍的主要差异性标志物。结论:1,2,3,4,6-五没食子酰葡萄糖、没食子酸、芍药苷和芍药新苷可作为白芍不同炮制品的质量标准研究指标成分。

Objective:To investigate the chemical composition differences of different processed products of Paeoniae Radix Alba using high-performance liquid chromatography(HPLC) fingerprint technology combined with chemometric analysis,and to screen for differential markers,providing a reference for establishing quality standards for Paeoniae Radix Alba and its processed products.Methods:HPLC fingerprints of different processed products of Paeoniae Radix Alba were established.The similarity of the fingerprints was calculated using the Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine,with common peaks marked and identified.Multivariate statistical analysis was used to screen for differential markers among the different processed products of Paeoniae Radix Alba.Results:The fingerprint similarity of raw,fried,and wine-processed Paeoniae Radix Alba was all greater than 0.900.Seventeen common peaks were identified across different processed products,with seven components identified and assigned.Hierarchical cluster analysis(HCA) and principal component analysis(PCA) results clearly distinguished between raw,fried,and wine-processed Paeoniae Radix Alba.Orthogonal partial least squares discriminant analysis(OPLS-DA) results indicated that 1,2,3,4,6-pentagalloylglucose,gallic acid,and paeoniflorin were the main differential markers between raw and wine-processed Paeoniae Radix Alba.Gallic acid,paeoniflorin,1,2,3,4,6-pentagalloylglucose,one unknown component,and lactiflorin were the main differential markers between raw and fried Paeoniae Radix Alba.Conclusion:The four components,1,2,3,4,6-pentagalloylglucose,gallic acid,paeoniflorin,and lactiflorin,can be used as quality standard indicators for different processed products of Paeoniae Radix Alba.