文献类型：期刊文献

中文题名：基于指纹图谱和化学计量学的生姜及其炮制品的质量评价

英文题名：Quality Assessment of Ginger and Its Processed Products Based on Fingerprints and Chemometrics

作者：杨秀娟[1,2,3];何建桥[1];郭晶晶[1];王佳佳[1];牛鹏贤[1,2,3];杨志军[1,2,3];李越峰[1,2,3];李硕[1,2,3]

第一作者：杨秀娟

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]西北中藏药省部共建协同创新中心,甘肃兰州730000;[3]陇药产业创新研究院,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2024

卷号：35

期号：10

起止页码：1593

中文期刊名：中药新药与临床药理

外文期刊名：Traditional Chinese Drug Research and Clinical Pharmacology

收录：CSTPCD;;北大核心:【北大核心2023】；CSCD:【CSCD2023_2024】；

基金：国家自然科学基金资助项目(82160755);甘肃省教育厅产业支撑计划项目(2021CYZC-21);甘肃省教育厅项目(2024A-094);甘肃省中医药管理局(GZKP-2022-37);甘肃省青年科技基金项目(20JR10RA331);西北中藏药协同创新中心开放基金(Xbzzy-2022-08);甘肃省中药炮制技术传承基地建设揭榜挂帅项目(2022-15)。

语种：中文

中文关键词：生姜;干姜;炮姜;姜炭;含量测定;指纹图谱;化学计量学

外文关键词：Fresh ginger;dry ginger;baked ginger;ginger charcoal;content determination;fingerprint;chemometrics

摘要：目的建立生姜及其炮制品指纹图谱及多成分含量测定方法,评价生姜及其炮制品的质量。方法采用高效液相色谱(HPLC)法建立生姜及其炮制品(干姜、炮姜、姜炭)的指纹图谱,同时测定其5个成分的含量,并采用相似度评价和化学模式识别对数据进行分析。结果建立了生姜及其炮制品的指纹图谱,相似度为0.931~0.996,标定15个共有峰,对比标准品,指认出5个成分(6-姜酚、8-姜酚、10-姜酚、6-姜烯酚、姜酮)。HPLC测定生姜及其炮制品(干姜、炮姜、姜炭)中6-姜酚、8-姜酚、10-姜酚含量均符合2020版《中国药典》标准,鲜品生姜中6-姜烯酚、姜酮含量极低,经炮制为干姜、炮姜后其含量显著升高。聚类分析可将生姜及炮制品各分为一类;正交偏最小二乘判别分析筛选出5个变量重要性投影(VIP)值大于1的成分。结论该研究建立的HPLC指纹图谱及含量测定方法专属性强、简便可行、稳定可靠,结合化学识别模式方法,可为生姜及其炮制品的质量评价提供参考。
Objective To establish the fingerprint map and method of multi-component content determination of ginger and its processed products,and to evaluate their quality.Methods High performance liquid chromatography(HPLC)was used to establish the fingerprint of ginger and its processed products(dried ginger,baked ginger,ginger charcoal)and the method for the simultaneous determination of content of five components.The data were analyzed by similarity evaluation and chemical pattern recognition.Results The fingerprint of ginger and its processed products was established.The similarity was ranged from 0.931 to 0.996.A total of 15 common peaks were confirmed.Five components(6-ginger phenol,8-ginger phenol,10-ginger phenol,6-ginger enol,zingiberone)were identified when compared with the standard.The content of 6-ginger phenol,8-ginger phenol and 10-ginger phenol in ginger and its processed products(dried ginger,baked ginger,ginger charcoal),which were determined by HPLC,met the standard of Chinese Pharmacopoeia(2020 edition).The content of 6-ginger enol and zingiberone in fresh ginger was very low,but their content increased significantly after processing into dried ginger and baked ginger.Ginger and its processed products can be divided into different category in cluster analysis.Five components with VIP greater than one were selected by orthogonal partial least squares discriminant analysis.Conclusion The HPLC fingerprint and assay method established in this study are specific,simple and feasible,stable and reliable.With the help of chemical pattern recognition method,it can provide reference for the quality evaluation of ginger and its processed products.