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OACSTPCD

[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.