基于UPLC特征图谱及多成分同时定量的酒女贞子炮制工艺研究

Study on Processing Procedure of Wine-Processed Ligustri Lucidi Fructus Based on UPLC Characteristic Chromatogram and Multicomponent Content Determination

    摘要
  • 摘要:
      目的  建立UPLC特征图谱和多成分同时定量的分析方法, 为酒女贞子炮制过程质量评价提供依据。
      方法  采用ACQUITY UPLC BEH Shield RP18(100 mm×2.1 mm, 1.7 μm)色谱柱, 以乙腈(A)-水(B)为流动相, 梯度洗脱, 流速为0.3 mL · min-1, 柱温为30 ℃, 检测波长0~3 min为284 nm, 3~25 min为224 nm, 进样量1 μL。采用化学模式识别分析方法对酒女贞子炮制过程进行质量评价。
      结果  建立了女贞子炮制前后的UPLC特征图谱, 女贞子和酒女贞子分别确定了10个和14个共有峰, 指认3、4、7、9号峰为红景天苷、松果菊苷、特女贞苷、女贞苷G13, 炮制后新增成分11号峰为5-羟甲基糠醛; 聚类分析和主成分分析(PCA)将酒女贞子不同炮制过程的样品分为2类, 结合正交偏最小二乘法-判别分析(OPLS-DA)发现了导致不同炮制过程样品间差异的5个标志性化合物。定量分析了3个指标性成分, 红景天苷随着炮制时间的延长含量增加, 特女贞苷和女贞苷G13随着炮制时间的延长含量趋于稳定。
      结论  所建立的UPLC特征图谱及多成分同时定量的方法准确、重复性好, 对女贞子药材及酒女贞子炮制过程的质量控制及整体性评价具有重要意义。

     

    Abstract:
      OBJECTIVE  Ultra Performance Liquid Chromatography (UPLC) characteristic chromatogram and simultaneous quantitative analysis method were established to provide reference for the quality evaluation of wine-processed Ligustri Lucidi Fructus with different processing procedure.
      METHODS  ACQUITY UPLC BEH Shield RP18 (100 mm×2.1 mm, 1.7 μm) chromatographic column was used, with acetonitrile (A)-aqueous solution (B) as flow phase by gradient elution. The flow rate was 0.3 mL · min-1, column temperature was 30 ℃ and detection wavelength of 0-3 min was 284 nm, 3-25 min was 224 nm, sample injection volume was 1 μL. The quality evaluation of different processing procedure of wine-processed Ligustri Lucidi Fructus was conducted by chemical pattern recognition.
      RESULTS  UPLC characteristic chromatogram of Ligustri Lucidi Fructus and wine-processed Ligustri Lucidi Fructus were established, identifying 10 and 14 common peaks, respectively. No. 3, 4, 7, 9 peaks were identified as Salidroside, Echinacoside, Specnuezhenide, and Ligustroflavone G13, respectively, and the new component (No. 11 peak) were identified as 5-Hydroxymethylfurfural after processing with wine. Clustering analysis and main component analysis roughly divided the wine-processed Ligustri Lucidi Fructus samples with different processing procedures into two categories. Combined with the orthogonal partial least squares-discrimination analysis, five main marker components that caused the differences between the different processing procedure samples were found. Three index components were quantitatively analyzed, while the content of Salidroside increased with prolonged processing time, and the contents of specnuezhenide and Ligustroflavone G13 stabilized with prolonged processing time.
      CONCLUSIONS  The UPLC characteristic chromatogram and simultaneous quantitative methods established in this study are accurate and repetitive, which is of great significance for the quality control and overall evaluation of Ligustri Lucidi Fructus and the processing procedure of wine-processed Ligustri Lucidi Fructust.

     

    • HTML全文
    • 参考文献(16)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回