| 引用本文: | 周洁,周晶晶,张红伟,党文飞,靳子明,窦霞.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[J].中国现代应用药学,2025,42(4):45-44. |
| zhoujie,zhoujingjing,zhanghongwei,dangwenfei,jinziming,douxia.Study on differential markers of Astragali Radix before and after stir-fried with honey bran based on fingerprint and chemical pattern recognition[J].Chin J Mod Appl Pharm(中国现代应用药学),2025,42(4):45-44. |
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| 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 |
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周洁1, 周晶晶1, 张红伟1, 党文飞1, 靳子明2, 窦霞2
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1.甘肃中医药大学;2.甘肃中医药大学附属医院
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| 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法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(PCA)和正交偏最小二乘-判别分析(OPLS-DA)等对黄芪蜜麸炒前后进行区分,以变量重要性投影(VIP)＞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、PCA结果与OPLS-DA 结果一致,均可将样品明显聚为黄芪和蜜麸炒黄芪2类；VIP值筛选出峰7(毛蕊异黄酮苷)、峰3(5-HMF)、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-HMF含量显著性升高,毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮、芒柄花黄素含量显著性降低,美迪紫檀苷含量变化无明显差异。结论 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。 |
| 关键词: 黄芪 蜜麸炒黄芪 指纹图谱 化学模式识别 含量测定 |
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| Study on differential markers of Astragali Radix before and after stir-fried with honey bran based on fingerprint and chemical pattern recognition |
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zhoujie1, zhoujingjing1, zhanghongwei1, dangwenfei1, jinziming2, douxia2
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1.Gansu University of Chinese Medicine;2.Preparation Center of Affiliated Hospital of Gansu University of Chinese Medicine
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| Abstract: |
| 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 and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to distinguish the Astragali Radix before and after stir-fried with honey bran, and the difference markers were screened with variable importance projection > 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 > 0.9,16 and 17 common peaks were calibrated respectively, and 6 common peaks were identified.Peak 3(5-hydroxymethylfurfural) is a new characteristic peak after processing.The results of cluster heatmap and PCA are consistent with those of OPLS-DA, and the samples can 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-HMF), 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-HMF 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.Conclusions 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. |
| Key words: Astragali Radix honey bran frying Astragali Radix fingerprint chemical pattern recognition content determination |
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