基于多成分含量同时测定联合指纹图谱的掌叶大黄生熟品差异性研究

Study on the difference between raw and cooked products of Rheum Palmatum L.based on simultaneous determination of multicomponent content combined with fingerprint

目的:建立掌叶大黄生、熟品中15种成分含量同时测定的方法及HPLC指纹图谱,评价生大黄、熟大黄的质量差异。方法:采用HPLC法对掌叶大黄生、熟品中15种化学成分进行定量分析;对生大黄及熟大黄指纹图谱进行相似度评价,并结合化学计量学方法对掌叶大黄生、熟品中差异成分进行研究。结果:建立的HPLC指纹图谱共标定22个共有峰,通过与混合对照品比对指认出其中15个峰;掌叶大黄生、熟品在利用聚类分析、主成分分析、正交偏最小二乘-判别分析中得到明显区分,显著差异成分为峰1、峰2、峰10、峰12,其中峰1(没食子酸)、峰2(儿茶素)是指纹图谱前期定量测定的成分。结论:所建立多成分含量测定方法稳定、可靠,含量测定联合指纹图谱能够快速、科学、准确地反映掌叶大黄生、熟品质量差异。

Objective:To establish a method for simultaneous determination of 15 components and HPLC fingerprints in raw and cooked products of Rheum Palmatum L.(R.palmatum),evaluate the difference in their quality.Methods:A total of 15 chemical components in raw and cooked products of R.palmatum were quantitatively analyzed by HPLC.The similarity of fingerprints of raw and cooked products of R.palmatum was evaluated,and the difference components of raw and cooked products of R.palmatum were analyzed by stoichiometric method.Results:The established HPLC fingerprint was calibrated to 22 common peaks,and 15 peaks were identified by comparing the fingerprint with the mixed reference substance.The raw and cooked products of R.palmatum were obviously distinguished by cluster analysis,principal component analysis and orthogonal partial least squares discriminant analysis,and the significant difference components were peak 1,peak 2,peak 10 and peak 12,among which peak 1(gallic acid)and peak 2(catechin)were the components determined quantitatively in the early stage of fingerprint analysis.Conclusion:The established method is stable and reliable.The content determination combined with fingerprint can quickly,scientifically and accurately reflect the quality difference between raw and cooked products of R.palmatum.