宁夏大学学报（自然科学版）2017，Vol.38Issue(4)：365-370,6.
GC-MS指纹图谱结合主成分分析法评价不同产地黑果枸杞脂肪酸的质量
Evaluation on Quality of Lycium Ruthenicum Aliphatic Acid of Different Producing Areas with GC-MS Finger Print Combination Principal Component Analytical Method
摘要
Abstract
The authors of the article established 13 finger-prints of Lycium ruthenicum aliphatic acid from 4 different producing areas with GC-MS,chose 6 chromatograms peaks of which as the characteristic peak of common mode pattern (C14∶0,C16∶0,C16∶1,C18∶0,C18∶1,C18∶2),and the common characteristic peak and some microconstituents of finger-print were the analysis data source of principal componential analysis method (PCA).They worked out the similarity and difference between 13 Lycium ruthenicum aliphatic acid with similarity analysis method combining with PCA method of statistical analysis.The result shows that,the samples from Gangsu-Guazhou,Inner Mongolia-Haggin Qi,Qinghai-South Beach,QinghaiNuomuhong five brigade,Qinghai-Nuomuhong are gathered into 1 type,and the samples from Inner Mongolia-Wulateqianqi,Gansu-Jinta,Gansu Yumen,Qinghai-Qaidam,Xinjiang-Kash and pure wild sample from Qinghai are another type clustered together,and the common peak C14∶0,C18∶0,C18∶1,C18 ∶2 was determined as principal component composition with outstanding contribution.According to the content change of principal component composition,the producing area of Lycium ruthenicum aliphatic acid can be distinguished,which provides a certain of reference for the quality evaluation Lycium ruthenicum aliphatic acid.关键词
黑果枸杞脂肪酸/GC-MS指纹图谱/主成分分析法/质量评价Key words
fatty acids of Lycium ruthenicum/GC-MS fingerprint/PCA/quality evaluation分类
医药卫生引用本文复制引用
李吉光,周艳芬,王蓉..GC-MS指纹图谱结合主成分分析法评价不同产地黑果枸杞脂肪酸的质量[J].宁夏大学学报（自然科学版）,2017,38(4):365-370,6.基金项目
宁夏大学自然科学基金资助项目(ZR15008) （ZR15008）
