天津中医药2024，Vol.41Issue(8)：1039-1046,8.DOI:10.11656/j.issn.1672-1519.2024.08.16
基于UPLC指纹图谱和多组分化学计量学探究白及饮片变色对其质量的影响
Study on the influence of discoloration Baiji slices on its quality based on the UPLC fingerprint and multi-component chemometrics
摘要
Abstract
[Objective]To investigate the effect of green color on the quality of Baiji slices,and clarify the correlation between the contents of main chemical components and chromatic values.[Methods]The CM-5 colorimeter was used to measure the chromatic value of Baiji slices,the content of aflatoxin was detected by the fluorescence method,and UPLC fingerprint was also established for multi-component content determination.The OPLS-DA chemometric method was used to explore the differential biomarkers that affect the quality of Baiji slices,and the typical correlation analysis was performed between the chromatic value and the content of the biomarkers.[Results]By the comparison the chromaticity values,polysaccharides,and the content of eight characteristic peaks of five white,normal and green Baiji slices batches,it was found that polysaccharides,militarine,gymnoside Ⅲ,and dactylorhin A could be used to distinguish the normal and green colored Baiji slices.Typical correlation analysis shows that as the Baiji slices turn green,the L*,a*,and E*values decrease,while the b*value increases,and the contents of militarine,dactylorhin A,glucose Ⅲ,and polysaccharides also increase.[Conclusion]When the Baiji slices became green,the content of four main components,including polysaccharides,militarine,and others,significantly increased,and there was a significant correlation with chromaticity values.However,the impact of color changes on its pharmacological effects deserves further research.关键词
白及/色度值/指纹图谱/白及苷/典型相关性分析Key words
Baiji/chromatic value/fingerprint/militarine/canonical correlation analysis分类
医药卫生引用本文复制引用
张佳,袁金凤,柴冲冲,宋宜燕,燕姝羽,陈意淋,刘娜,李飞..基于UPLC指纹图谱和多组分化学计量学探究白及饮片变色对其质量的影响[J].天津中医药,2024,41(8):1039-1046,8.基金项目
国家中药标准化项目(ZYBZH-Y-HUB-20). （ZYBZH-Y-HUB-20）
