摘要
目的 建立干姜和炮姜饮片指纹图谱,结合化学模式识别分析和色度值相关分析,探索炮姜的质量评价方法。方法 干姜和炮姜各10批,采用HPLC法建立指纹图谱,测定色度值[明度值(L^(*))、红绿色值(a^(*))、黄蓝色值(b^(*))]并计算总色值(E^(*)),运用统计分析、聚类分析、主成分分析和偏最小二乘-判别分析评价干姜与炮姜质量差异,寻找不同炮制品间质量差异性成分并与色度值进行相关性分析,再以市售炮姜验证。结果 干姜指纹图谱共有峰25个,炮姜共有峰27个,相似度均在0.9以上。色度值和13个色谱峰峰面积有显著差异。聚类分析将干姜、炮姜分为两大类,主成分分析提取5个成分方差贡献率为93.13%,偏最小二乘-判别分析将两种饮片区分,并根据VIP>1原则筛选出14个成分和色度值为主要影响质量的差异标志物,并指认了姜酮、6-姜酚、8-姜酚、10-姜酚、6-姜烯酚和10-姜烯酚等与炮制品质量有关的6个成分,差异标志物除峰13与b^(*)外,均与色度值有显著的相关性。市售炮姜与炮姜对照指纹图谱相似度低于0.8,色度值有差异。结论 建立的干姜和炮姜HPLC指纹图谱结合化学模式识别分析、色度值方法简便、准确、可行,可为炮姜质量评价提供参考依据。
Objective To establish the fingerprint of dried ginger and processed ginger,and explore the quality evaluation of processed ginger by chemical pattern recognition and correlation of chromatic value.Methods HPLC fingerprints of 10 batches of dried ginger and processed ginger were established.Chromatic values,such as lightness value (L^(*)),red green value (a^(*)),yellow blue value (b^(*)) and total chromatic value (E^(*)) were determined.Multivariate analysis,cluster analysis,principal component analysis and partial least squares discriminant analysis were used to evaluate the quality difference,find the quality difference in the main components of different processed products,and verify with ginger from different enterprises.Results There were 25 common peaks in dried ginger fingerprints and 27 common peaks in processed ginger fingerprints,with similarity higher than 0.9.The chromatic values and peak area of 13 peaks were significantly different.The ginger was divided into two categories with cluster analysis.Principal component analysis showed that the variance contribution rate of the first five components reached 93.13%.Two kinds of decoction pieces were effectively distinguished,and fourteen main markers and chromatic values were screened out according to VIP>1 in partial least squares discriminant analysis.Six chemical components related to the quality of processed production were identified,including zingiberone,6-gingerol,8-gingerol,10-gingerol,6-shogaol and 10-shogaol.Significant correlation was found between different markers and chromatic values except peak 13 and b^(*).The similarity bwteen market dried ginger and reference ginger was lower than 0.8,different in chromatic values.Conclusion The established HPLC fingerprints of dried ginger and processed ginger combined with chemical pattern recognition and chromatic value are simple,accurate and feasible,which provides a reference for the quality evaluation of processed ginger.
作者
余凌英
李星
强梦琴
蔡平君
YU Ling-ying;LI Xing;QIANG Meng-qin;CAI Ping-jun(College of Pharmacy,Chengdu University of Traditional Chinese Medicine,State Key Laboratory of Characteristic Chinese Drug Resources in Southwest China,Chengdu 611137)
出处
《中南药学》
CAS
2022年第10期2305-2311,共7页
Central South Pharmacy
关键词
干姜
炮姜
指纹图谱
色度值
化学模式识别
炮制
dried ginger
processed ginger
fingerprint
chromatic value
chemical pattern recognition
processing
