摘要
目的 建立蒲公英的HPLC指纹图谱及多成分含量测定方法,优化指纹图谱测定条件,结合化学模式识别法对不同产地蒲公英进行质量评价,为蒲公英质量控制提供参考。方法 采用Box-Behnken响应面分析法优化蒲公英主要有效成分的制备工艺。采用Mars ODS-AQ色谱柱(250 mm×4.6 mm,5μm);以甲醇-0.2%磷酸水溶液(35∶65)为流动相,等梯度洗脱;体积流量为1 mL/min;检测波长323 nm;进样量10μL;柱温30℃;检测时间为12 min;对10个不同产地的30批蒲公英建立HPLC指纹图谱,并对5个成分含量进行测定,通过相似度评价、聚类分析及主成分分析对蒲公英质量进行评价。结果 蒲公英主要有效成分的最佳制备工艺为料液比1∶55、甲醇体积分数72%、超声温度80℃、超声时间79 min,在此条件下OD值为0.93。建立了蒲公英HPLC指纹图谱,30批蒲公英的相似度在0.647~0.980,标定6个共有峰,指认出5个色谱峰。单咖啡酰酒石酸、绿原酸、咖啡酸、阿魏酸、菊苣酸质量分数分别为0.426%~1.856%、0.007%~0.117%、0.023%~0.101%、0.003%~0.025%、0.311%~1.412%。聚类分析将10个产地的蒲公英分为4类,主成分分析结果表明哈尔滨和沈阳产地的质量较优,并确定单咖啡酰酒石酸、绿原酸、咖啡酸和菊苣酸可作为蒲公英质量评价的主要指标。结论 确定了蒲公英主要有效成分最佳制备工艺,提取率远高于药典方法。建立的蒲公英指纹图谱结合多成分含量测定及化学模式识别法准确、高效、全面地评价蒲公英质量,为蒲公英的质量控制提供依据。
Objective To establish the HPLC fingerprint and the determination method of multi-component content of dandelion,optimize the conditions of fingerprint determination,and combine the method of chemical pattern recognition to evaluate the quality of dandelion from different origins,so as to provide reference for the quality control of dandelion.Methods The preparation process of main ingredients in dandelion were optimized by Box-Behnken response surface methodology.Mars ODS-AQ column(250 mm×4.6 mm,5 μm) was used;methanol-0.2% phosphoric acid aqueous solution(35∶65) was used as the mobile phase for gradient elution;the flow rate was 1 mL/min,the detection wavelength was 323 nm;the injection volume was 10 μL;the column temperature was 30 ℃;the detection time was 12 min.HPLC fingerprints were established for 30 batches of dandelion from 10 different origins,and the contents of five components were determined.The quality of dandelion was evaluated by similarity evaluation,cluster analysis and principal component analysis.Results The optimal preparation process of dandelion was as follows:solid-liquid ratio was 1∶55,methanol concentration was 72%,ultrasonic temperature was 80 ℃,ultrasonic time was 79 min,and the OD value under these conditions was 0.93.The HPLC fingerprint of dandelion was established,the similarity of 30 batches of dandelion was 0.699—0.980,six common peaks were calibrated,and five chromatographic peaks were identified.The mass fractions of caftaric acid,chlorogenic acid,caffeic acid,ferulic acid and cichoric acid were 0.426%—1.856%,0.007%—0.117%,0.023%—0.101%,0.003%—0.025% and 0.311%—1.412%,respectively.The dandelion from 10 origins were divided into four categories by cluster analysis.The results of principal component analysis showed that the quality of Harbin and Shenyang origins were better,and it was determined that caftaric acid,chlorogenic acid,caffeic acid and cichoric acid could be used as the main indicators for the quality evaluation of dandelion.Conclusion The optimal preparation process for main ingredients of dandelion was determined,and the extraction rate was much higher than that of the pharmacopoeia method.The established dandelion fingerprint,combined with the determination of multicomponent content and method of chemical pattern recognition,can evaluate the quality of dandelion accurately,efficiently and comprehensively,and provide a basis for the quality control of dandelion.
作者
孟然
吴哲
冯薇
吴晨曦
王秀萍
李赵嘉
MENG Ran;WU Zhe;FENG Wei;WU Chen-xi;WANG Xiu-ping;LI Zhao-jia(Institute of Coastal Agricultural,Hebei Academy of Agriculture and Forestry Sciences,Tangshan 063299,China;Tangshan Dandelion Engineering Technology Research Center,Tangshan 063299,China;School of Traditional Chinese Medicine,North China University of Science and Technology,Tangshan 063210,China)
出处
《中草药》
CAS
CSCD
北大核心
2022年第24期7887-7896,共10页
Chinese Traditional and Herbal Drugs
基金
河北省重点研发计划项目(21326312D-8)
河北省农林科学院现代农业科技创新工程课题资助(2022KJCXZX-BHS-4)
河北省农林科学院基本科研业务费项目资助(2021010101)。
关键词
蒲公英
指纹图谱
单咖啡酰酒石酸
绿原酸
咖啡酸
阿魏酸
菊苣酸
化学模式识别
质量评价
dandelion
fingerprint
caftaric acid
chlorogenic acid
caffeic acid
ferulic acid
cichoric acid
chemical pattern recognition
quality evaluation
