文献类型：期刊文献

中文题名：基于指纹图谱和化学模式识别对黄芪蜜麸炒前后差异性标志物的研究

英文题名：Study on Differential Markers of Astragali Radix Before and After Stir-fried with Honey Bran Based on Fingerprint and Chemical Pattern Recognition

作者：周洁[1];周晶晶[1];张红伟[1];党文飞[1];靳子明[2,3];窦霞[2,3]

第一作者：周洁

机构：[1]甘肃中医药大学,兰州730000;[2]甘肃中医药大学附属医院,兰州730000;[3]杨锡仓全国名老中医药专家工作室,兰州730000

第一机构：甘肃中医药大学

年份：2025

卷号：42

期号：4

起止页码：558

中文期刊名：中国现代应用药学

外文期刊名：Chinese Journal of Modern Applied Pharmacy

收录：;北大核心:【北大核心2023】；

基金：国家自然科学基金项目(82360944);甘肃省自然科学基金项目(25JRRA239);甘肃省中医药科研课题(GZKP-2022-23);兰州市科技计划项目(2022-5-109)。

语种：中文

中文关键词：黄芪;蜜麸炒黄芪;指纹图谱;化学模式识别;含量测定

外文关键词：Astragali Radix;honey bran frying Astragali Radix;fingerprint;chemical pattern recognition;content determination

摘要：目的探究黄芪蜜麸炒前后的差异性标志物。方法采用HPLC建立黄芪蜜麸炒前后指纹图谱,评价相似度并指认共有峰;以黄芪蜜麸炒前后共有峰峰面积为指标,运用聚类热图分析、主成分分析和正交偏最小二乘-判别分析等对黄芪蜜麸炒前后进行区分,以变量重要性投影>1为标准筛选出差异性标志物;同时对多个主要成分进行含量测定,寻找炮制前后差异成分。结果建立黄芪、蜜麸炒黄芪指纹图谱,相似度均>0.9,分别标定共有峰16、17个,指认出6个共有峰,其中峰3(5-羟甲基糠醛)为炮制后新增特征峰;聚类热图、主成分分析结果与正交偏最小二乘-判别分析结果一致,均可将样品明显聚为黄芪和蜜麸炒黄芪2类;变量重要性投影值筛选出峰7(毛蕊异黄酮苷)、峰3(5-羟甲基糠醛)、峰13、峰10(芒柄花苷)、峰4、峰16(芒柄花黄素)、峰2、峰15、峰12(毛蕊异黄酮)为导致样品差异的主要标志色谱峰。含量测定结果表明,与黄芪相比,蜜麸炒黄芪中5-羟甲基糠醛含量显著升高,毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮、芒柄花黄素含量显著降低,美迪紫檀苷含量变化无明显差异。结论本研究建立的黄芪蜜麸炒前后HPLC指纹图谱和多成分含量测定结果,可以为完善黄芪及其蜜麸炒炮制品的质量控制及整体性评价提供参考。
OBJECTIVE To explore the differentiation markers of Astragali Radix before and after stir-fried with honey bran.METHODS HPLC was used to establish the fingerprints of Astragali Radix before and after stir-fried with honey bran,and the similarity was evaluated and the common peaks were identified.Taking the total peak area of the peaks of Astragali Radix before and after stir-fried with honey bran as an indicator,using cluster heatmap analysis,principal component analysis(PCA)and orthogonal partial least squares-discriminant analysis(OPLS-DA)distinguish the Astragali Radix before and after stir-fried with honey bran,and the difference markers were screened with variable importance projection(VIP)>1 as the standard.At the same time,the content of several main components was determined to find the different components before and after processing.RESULTS The fingerprints of Astragali Radix and honey bran frying Astragali Radix were established,and similarity all>0.9,16 and 17 common peaks were calibrated respectively,and 6 common peaks were identified.Peak 3(5-hydroxymethylfurfural)was a new characteristic peak after processing.The results of cluster heatmap and PCA were consistent with those of OPLS-DA,and the samples could be clearly grouped into two types:Astragali Radix and honey bran frying Astragali Radix.According to the VIP value,the peaks 7(calycosin-7-glucoside),3(5-hydroxymethylfurfural),13,10(ononin),4,16(formononetin),2,15 and 12(calycoside)were selected as the main chromatographic peaks leading to sample differences.The results of content determination showed that compared with Astragali Radix,the content of 5-hydroxymethylfurfural of honey bran frying Astragali Radix was significantly higher,the content of calycosin-7-glucoside,ononin,calycoside,formononetin were significantly lower,and there was no significant difference in methylnissolin-3-O-glucoside.CONCLUSION The HPLC fingerprint and multi-component content determination results of Astragali Radix before and after stir-fried with honey bran can provide reference for improving the quality control and overall evaluation of Astragali Radix and its honey bran fried products.