中草药2026，Vol.57Issue(1)：64-72,9.DOI:10.7501/j.issn.0253-2670.2026.01.008
基于HPLC指纹图谱结合化学模式识别及多成分定量测定的当归酒炙前后质量评价
Quality evaluation of Angelicae Sinensis Radix before and after wine processing based on HPLC fingerprints combined with chemical pattern recognition and multi-component quantification
摘要
Abstract
Objective To establish HPLC fingerprint profiles of raw Dɑnggui(Angelicae Sinensis Radix,ASR)and ASR processed with wine,and to study the changes in chemical components before and after wine processing by combining multivariate statistical analysis and quantitative determination,providing a reference for the quality evaluation of ASR.Methods HPLC was used to establish the fingerprint profiles of raw ASR and ASR processed with wine,and the contents of 5-hydroxymethylfurfural(5-HMF),chlorogenic acid,vanillin,ferulic acid,and ligustilide were determined.The similarity of the profiles was calculated using the Chinese herbal medicine chromatographic fingerprint similarity evaluation system.Common peaks were calibrated,identified,and assigned..The peak areas of the common peaks before and after wine processing were used as indicators.Hierarchical cluster analysis(HCA),principal component analysis(PCA),and orthogonal partial least squares-discriminant analysis(OPLS-DA)were employed to evaluate the intrinsic quality differences between raw and wine-processed ASR and identify the main differential components.Results HPLC fingerprint profiles of ten batches of raw ASR and ASR processed with wine were established.A total of 11 common peaks were identified in raw ASR and 12 common peaks were calibrated in ASR processed with wine.The similarity of the profiles was greater than 0.960.Chemical pattern recognition indicated that peaks 12(ligustilide),7,11,and 6(ferulic acid)might be the markers of the quality differences before and after wine processing.The content determination results showed that 5-HMF was newly generated after wine processing,while the contents of ferulic acid,chlorogenic acid,and vanillin slightly decreased,and the content of ligustilide increased.Conclusion The established fingerprint profiles and multi-component quantitative determination methods for ASR before and after wine processing are stable and reliable,providing a reference for the quality control,comprehensive utilization,and clinical application of ASR and ASR processed with wine.关键词
当归/酒当归/HPLC/指纹图谱/化学计量学/5-羟甲基糠醛/绿原酸/香草醛/阿魏酸/藁本内酯/质量评价/层次聚类分析/主成分分析/正交偏最小二乘-判别分析分类
医药卫生引用本文复制引用
ZHAO Meixi,ZANG Zhenzhong,YAO Xuelian,YANG Ming,ZHU Jing,LU Tulin,GUAN Yongmei,LAN Zhihui,LIU Leling,ZHAO Zibo..基于HPLC指纹图谱结合化学模式识别及多成分定量测定的当归酒炙前后质量评价[J].中草药,2026,57(1):64-72,9.基金项目
国家重点研发计划项目(2023YFC3504204) （2023YFC3504204）
全国重点实验室自主部署重点研发计划项目(20243BCC31010) （20243BCC31010）
博士科研启动基金项目(2023WBZR007) （2023WBZR007）
2023年度中药学重点学科项目(2023jzzdxk016) （2023jzzdxk016）
江西中医药大学科技创新团队项目(CXTD22006) （CXTD22006）
