摘要
目的:通过分别建立贵州不同区域乌、红天麻HPLC指纹图谱共有模式,并测定贵州不同区域乌、红天麻中8种化学成分含量,初步分析贵州不同区域乌、红天麻化学成分质量差异。方法:采用HPLC法,色谱柱Waters-C18(4.6×250 mm;5μm)以十八烷基硅烷键合硅胶为填充剂,以0.1%甲酸为流动相A;以乙腈为流动相B,流速1 mL/min;柱温30℃,波长270 nm,梯度洗脱,建立15批乌天麻、10批红天麻指纹图谱共有模式,利用聚类分析、主成分分析法、正交偏最小二乘法-判别分析、Person相关性分析等多元统计分析方法确定贵州不同区域乌、红天麻化学成分含量是否存在差异,同时测定腺苷、天麻素、对羟基苯甲醇、巴利森苷E、对羟基苯甲醛、巴利森苷B、巴利森苷C、巴利森苷A 8个化学成分含量。结果:15批乌天麻相似度均在0.868~0.986,10批红天麻相似度在0.919~0.990,共标定15个共有峰,指认8个共有峰。根据聚类分析、主成分分析法和正交偏最小二乘法-判别分析发现贵州不同区域乌、红天麻具有明显的地域差异且不同区域天麻差异化学成分为腺苷、天麻素、对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷A;化学成分含量测定和Person相关性分析结果表明产地与天麻素、巴利森苷C、巴利森苷A含量具有相关性,黔产天麻不同品种乌、红天麻与腺苷、天麻素、巴利森苷C含量具有相关性。结论:贵州不同区域乌、红天麻在具有地域差异的同时还存在品种差异,其中腺苷、天麻素、对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷C、巴利森苷A含量可能是贵州不同区域天麻质量差异成分,腺苷、天麻素、巴利森苷C含量可能是黔产天麻不同品种乌、红天麻的质量差异成分;该质量分析方法操作简单、稳定、可靠,可以为后续贵州不同区域乌、红天麻药材进一步质量评价研究提供理论参考。
Objective:To establish the common mode of HPLC fingerprints of Wu and Hong Tianma in different regions of Guizhou,and to determine the contents of 8 chemical components in Wu and Hong Tianma in different regions of Guizhou,and to preliminarily analyze the quality differences of chemical components in Wu and Hong Tianma in different regions of Guizhou.Method:HPLC method was used with Waters-C18(4.6×250 mm;5μm)with octadecylsilane bonded silica gel as filler,0.1%formic acid as mobile phase A,acetonitrile as mobile phase B,flow rate 1 mL/min,the column temperature was 30℃,the wavelength was 270 nm,and the gradient elution was used to establish the common mode of fingerprints of 15 batches of Wu Tianma and 10 batches of Hong Tianma.Cluster analysis,principal component analysis,orthogonal partial least squares-discriminant analysis,Person correlation analysis and other multivariate statistical analysis methods were used to determine whether there were differences in the content of chemical components of Wu Tianma and Hong Tianma in different regions of Guizhou.The contents of adenosine,gastrodin,p-hydroxybenzyl alcohol,parishin E,phydroxybenzaldehyde,parishin B,parishin C and parishin A were determined.Results:The similarity of 15 batches of Wu Tianma was 0.868~0.986,and the similarity of 10 batches of Hong Tianma was 0.919~0.990.A total of 15 common peaks were calibrated and 8 common peaks were identified.According to cluster analysis,principal component analysis and orthogonal partial least squares-discriminant analysis,Wu and Hong Tianma in different regions of Guizhou had obvious regional differences and the different chemical components of Tianma in different regions were adenosine,gastrodin,phydroxybenzyl alcohol,parishin E,parishin B and parishin A.The results of chemical components determination and Person correlation analysis showed that there was a correlation between the production areas and the contents of gastrodin,parishin C and parishin A,and there was a correlation between the different varieties of Wu Tianma and Hong Tianma and the contents of adenosine,gastrodin and parishin C.Conclusion:Wu Tianma and Hong Tianma in different regions of Guizhou have regional differences as well as variety differences.The contents of adenosine,gastrodin,p-hydroxybenzyl alcohol,parishin E,parishin B,parishin C and parishin A may be the quality difference components of Tianma in different regions of Guizhou.The contents of adenosine,gastrodin and parishin C are the quality difference components of different varieties of Wu Tianma and Hong Tianma in Guizhou.The quality analysis method is simple,stable and reliable,which can provide theoretical reference for further quality evaluation of Wu and Hong Tianma in different regions of Guizhou.
作者
杨肖衣
唐成林
符凌玮
李玮
吴珊珊
肖伟香
侯晓杰
林昶
YANG Xiaoyi;TANG Chenglin;FU Lingwei;LI Wei;WU Shanshan;XIAO Weixiang;HOU Xiaojie;LIN Chang(Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China;People's Hospital of Yinjiang Tujia and Miao Autonomous County,Yinjiang 555299,China;Guizhou Provincial Crop Technology Extension Station,Guiyang 550001,China;Guizhou Traditional Chinese Medicine National Medicinal Materials Processing and Pieces Processing Center,Guiyang 550000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第17期241-251,共11页
Science and Technology of Food Industry
基金
中药材生产技术标准制定项目(XATH[GZ]2020/42)
贵州省中医药管理局中医药、民族医药科学技术研究课题项目(QZYY-2021-084)
国家中医药管理局省级中药炮制技术传承基地项目(国中医药科技[2015]086号)。
关键词
贵州天麻
不同品种
指纹图谱
质量
多元统计分析
Guizhou Tianma
different varieties
fingerprint
quality
multivariate statistical analysis
