食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 261 - 267

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032157

分析与检测

高效液相色谱指纹图谱结合一测多评的山楂与野山楂有机酸比较研究

  • 徐殊红 ,
  • 周慧 ,
  • 王慧英 ,
  • 高雯 ,
  • 李萍
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  • 1(广东药科大学 中药学院,广东 广州,510006)
    2(中国药科大学 天然药物活性组分与药效国家重点实验室,江苏 南京,210009)
硕士研究生(高雯副教授和李萍教授为共同通信作者,E-mail:gw_cpu@126.com;liping2004@126.com)

收稿日期: 2022-04-28

  修回日期: 2022-06-07

  网络出版日期: 2023-04-14

基金资助

国家自然科学基金面上项目(81872998);国家重点研发计划项目(2018YFC1707300)

收起

Comparative study of organic acids in Crataegi Fructus and Crataegi Cuneata Fructus by HPLC fingerprint combined with quantitative analysis of multi-components by single marker

  • XU Shuhong ,
  • ZHOU Hui ,
  • WANG Huiying ,
  • GAO Wen ,
  • LI Ping
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  • 1(School of Traditional Chinese Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China)
    2(State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China)

Received date: 2022-04-28

  Revised date: 2022-06-07

  Online published: 2023-04-14

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摘要

该研究采用高效液相色谱法,利用Agilent ZORBAX SB-Aq色谱柱(4.6 mm×250 mm,5 μm),建立了山楂与野山楂中有机酸类成分HPLC指纹图谱,并以D-奎宁酸为内参物,建立了同时D-奎宁酸、L-苹果酸和枸橼酸的一测多评分析方法。对33批山楂样品和10批野山楂样品进行指纹图谱相似度分析、聚类分析、主成分分析和偏最小二乘法-判别分析。结果显示,山楂和野山楂所含有机酸类成分具有明显差别。山楂中3个有机酸类成分总量[(13.02±2.85)%]明显高于野山楂[(7.02±0.62)%];其中,山楂中以枸橼酸含量最高[(8.94±2.00)%],L-苹果酸次之;而野山楂中以D-奎宁酸含量最高[(6.32±1.00)%]。山楂和野山楂中有机酸类成分研究可为山楂的质量评价及品种优选提供参考。

关键词： 指纹图谱; 一测多评法; D-奎宁酸; 枸橼酸; L-苹果酸

本文引用格式

徐殊红 , 周慧 , 王慧英 , 高雯 , 李萍 . 高效液相色谱指纹图谱结合一测多评的山楂与野山楂有机酸比较研究[J]. 食品与发酵工业, 2023 , 49(6) : 261 -267 . DOI: 10.13995/j.cnki.11-1802/ts.032157

Abstract

An analytical column of Agilent ZORBAX SB-Aq (4.6 mm×250 mm, 5 μm) was used to establish HPLC fingerprints of Crataegi Fructus (CF) and Crataegi Cuneata Fructus (CCF). With D-quinic acid as the internal reference, a quantitative analysis of multi-components by single marker (QAMS) method of D-quinic acid, L-malic acid, and citric acid hydrate was established. A total of 33 batches of CF and 10 batches of CCF were analyzed by fingerprint similarity analysis, hierarchical cluster analysis (HCA), principal component analysis (PCA), and partial least squares method-discriminant analysis (PLS-DA). Results showed that there were significant differences between CF and CCF in organic acids. The total amount of three organic acids in CF [(13.02±2.85)%] was significantly higher than that in CCF [(7.02±0.62)%]. Among them, the content of citric acid in CF was the highest [(8.94±2.00)%], followed by the L-malic acid. The content of D-quinic acid in CCF was the highest [(6.32±1.00)%]. The research on organic acids in CF and CCF could provide a reference for the quality evaluation and variety optimization of CF.

Key words： fingerprints; quantitative analysis of multi-components by single marker (QAMS) method; D-quinic acid; citric acid hydrate; L-malic acid

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