文献类型：期刊文献

中文题名：基于多元统计分析的红芪蜜炙前后成分差异研究

英文题名：Study on Composition Difference of Hedysari Radix Before and After Honey-processing Based on Multiple Statistical Analysis

作者：牛江涛[1,2];曹瑞[1,2];司昕蕾[1,2];张育贵[1,2];张淑娟[1,2];李越峰[1,2]

第一作者：牛江涛

机构：[1]甘肃中医药大学药学院,甘肃兰州730000;[2]甘肃省中药质量与标准研究重点实验室,甘肃兰州730000

第一机构：甘肃中医药大学药学院（西北中藏药协同创新中心办公室）

年份：2021

卷号：28

期号：8

起止页码：93

中文期刊名：中国中医药信息杂志

外文期刊名：Chinese Journal of Information on Traditional Chinese Medicine

收录：CSTPCD;;CSCD:【CSCD_E2021_2022】；

基金：国家自然科学基金(81960713);甘肃省中药质量与标准研究重点实验室开放基金(ZYZL18-008)。

语种：中文

中文关键词：红芪;炙红芪;多元统计分析;含量测定;差异分析

外文关键词：Hedysari Radix;honey-processing Hedysari Radix;multivariate statistical analysis;content determination;difference analysis

摘要：目的比较红芪蜜炙前后化学成分差异,分析其差异标志物,为红芪蜜炙炮制机理及红芪与炙红芪质量标准研究提供参考。方法采用HPLC建立红芪与炙红芪样品指纹图谱,并测定香草酸、毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮和芒柄花素含量;采用SIMCA14.1软件对红芪与炙红芪各10批样品共有峰峰面积数据进行主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)。结果红芪和炙红芪指纹图谱有19个共有峰,20、21号峰为红芪蜜炙后出现的色谱峰。炙红芪中毛蕊异黄酮苷、芒柄花苷和香草酸含量均显著降低(P<0.01),分别降低48.00%、21.74%和48.24%;毛蕊异黄酮和芒柄花素含量均显著上升(P<0.01),分别上升34.18%和17.49%。多元统计分析结果显示,红芪蜜炙前后化学成分存在显著差异,毛蕊异黄酮苷、芒柄花素、香草酸、毛蕊异黄酮及芒柄花苷为其差异主要指标性成分。结论红芪与炙红芪成分差异显著,红芪蜜炙后产生了新的成分,毛蕊异黄酮苷、芒柄花素、香草酸、毛蕊异黄酮及芒柄花苷可作为二者的差异标志物。
Objective To compare the chemical composition difference of Hedysari Radix before and after honey-processing;To analyze the difference markers;To provide reference for research on processing mechanism of honey-processing Hedysari Radix and the quality standards of Hedysari Radix and honey-processing Hedysari Radix.Methods The fingerprints of samples of Hedysari Radix and honey-processing Hedysari Radix were established by HPLC,and the contents of vanillic acid,calycosin-7-O-beta-D-glucoside,ononin,calycosin,formononetin were determined.SIMCA 14.1 software was used to perform principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)for the common peak area data of 10 batches of samples of Hedysari Radix and honey-processing Hedysari Radix.Results There were 19 common peaks in the fingerprints of Hedysari Radix and honey-processing Hedysari Radix,and peaks 20 and 21 were new chromatographic peaks of honeyprocessing Hedysari Radix.In honey-processing Hedysari Radix,the contents of calycosin-7-O-beta-D-glucoside,ononin,and vanillic acid were significantly reduced(P<0.01),and decreased by 48.00%,21.74%and 48.24%,respectively;the contents of calycosin and formononetin significantly increased(P<0.01),and increased by 34.18%and 17.49%respectively.The results of multivariate statistical analysis showed that there were significant differences in the chemical components of Hedysari Radix before and after honey-processing,and calycosin-7-O-beta-D-glucoside,formononetin,vanillic acid,calycosin and ononin were the main indicators of the difference.Conclusion There is a significant difference in composition between Hedysari Radix and honey-processing Hedysari Radix.Hedysari Radix produces new components after honey-processing.Calycosin-7-O-beta-D-glucoside,formononetin,vanillic acid,calycosin and ononin can be used as the indicators of difference between the two.