文献类型：期刊文献

英文题名：Spectrum-effect relationship between HPLC fingerprints and antioxidant activity of Angelica sinensis

作者：Fan, Qin[1,2,3];Yang, Ruijing[1];Yang, Feixia[1];Xia, Pengfei[1,2,3];Zhao, Lei[1,2,3]

第一作者：Fan, Qin;樊秦

通信作者：Zhao, L[1]

机构：[1]Gansu Univ Chinese Med, 35 Dingxidong Rd, Lanzhou 730000, Peoples R China;[2]Coll Gansu Prov, Key Lab Chem & Qual Tradit Chinese Med, Lanzhou, Peoples R China;[3]Gansu Prov Engn Lab TCM Standardizat Technol & Po, Lanzhou, Peoples R China

第一机构：甘肃中医药大学

通信机构：[1]corresponding author), Gansu Univ Chinese Med, 35 Dingxidong Rd, Lanzhou 730000, Peoples R China.|[10735]甘肃中医药大学;

年份：2020

卷号：34

期号：2

外文期刊名：BIOMEDICAL CHROMATOGRAPHY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000509533200028)】；

语种：英文

外文关键词：Angelica sinensis; antioxidant activity; partial-least-squares regression; spectrum-efficacy relationship

摘要：Angelica sinensis is one of the most important traditional Chinese medicines and has antioxidant activities that greatly contribute to its pharmacological action. However, the compounds responsible for its antioxidant activity remain unknown. In this study, the fingerprints of 10 batches of A. sinensis collected from different locations in China were established with HPLC to identify the common peaks. The antioxidant activities of these 10 batches were evaluated with 2,2-diphenyl-1-picrylhydrazyl, 2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, and ferric-reducing antioxidant power assays. The spectrum-effect relationship between HPLC fingerprints and antioxidant effect of A. sinensis was examined by the partial-least-square regression analysis and the variable importance in projection method. Results showed that the antioxidant effect of A. sinensis results from the synergistic effect of various compounds, and peaks X3 and X7-X18 were the main substances responsible for antioxidant efficacy. This study successfully identified the spectrum-effect relationship between HPLC fingerprints and the antioxidant effect of A. sinensis. This relationship can provide methods for establishing the quality standards for A. sinensis and developing new and effective products of A. sinensis based on its antioxidant ingredients.