基于指纹图谱和多指标定量的蜜炙黄芪饮片质量控制研究

目的采用HPLC法建立蜜炙黄芪饮片指纹图谱,并测定异黄酮类成分和皂苷类成分含量,进行聚类分析与主成分分析(PCA-主成分分析),比较炙黄芪饮片中4种异黄酮成分(毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮和芒柄花素)和4种皂苷类成分(黄芪甲苷、黄芪皂苷I、黄芪皂苷II和黄芪皂苷III)的差异。方法采用HPLC法对15批甘肃不同产地炙黄芪饮片8种成分进行测定,运用国家药典委员会"中药色谱指纹图谱相似度评价软件(2012版)"进行评价,并结合PCA和正交偏最小二乘判别分析(OPLS-DA-正交偏最小二乘判别分析)等化学计量学方法对15批不同产地炙黄芪饮片进行区分与比较。结果建立了炙黄芪饮片异黄酮类成分和皂苷类成分HPLC指纹图谱,相似度均达0.90以上,确定了8个共有峰(毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮、芒柄花素、黄芪甲苷、黄芪皂苷I、黄芪皂苷II和黄芪皂苷III)构成炙黄芪饮片的特征峰,毛蕊异黄酮苷、芒柄花苷、毛蕊异黄酮、黄芪皂苷I和黄芪皂苷III是差异性化合物,可作为鉴别和区分炙黄芪饮片的质量控制指标。结论该法所建立的炙黄芪异黄酮成分和皂苷类成分指纹图谱特征性强、方法简便,结合8种成分含量测定可更好控制其质量,对炙黄芪饮片的鉴定及质量控制具有指导意义和参考价值。

Quality control of Astragali Radix stir-frying with honey based on fingerprint and multi-index quantitative determination

Objective To establish fingerprint of Astragali Radix decoction pieces stir-frying with honey by HPLC, determinate the content of isoflavones and saponin, conduct clustering analysis and principal component analysis (PCA), and compare the difference of main four kinds of composition of isoflavones (campanulin, ononin, calycosin and formononetin) and four kinds of saponins (astragaloside IV, astragaloside I, astragaloside II and astragaloside III) in Astragali Radix decoction pieces. Methods Eight kinds of components in 15 batches of Astragali Radix decoction pieces stir-frying with honey from different regions in Gansu Province were determined by HPLC method and evaluated by the national pharmacopoeia committee "Chinese medicine chromatographic fingerprint similarity evaluation software (2012 edition)" evaluation, combined with PCA and orthogonal partial least-squares discriminant analysis (OPLS-DA) to distinguish and compare the 15 batches of Astragali Radix decoction pieces stir-frying with honey from different origins. Results The HPLC fingerprint of isoflavones and saponins of Astragali Radix decoction pieces stir-frying with honey was established, with similarity above 0.90; Eight common peaks (campanulin, ononin, calycosin, formononetin, astragaloside IV, astragaloside I, astragaloside II and astragaloside III) were identified. Campanulin, ononin, calycosin and astragaloside I were differential compounds, which can be used as quality control index to identify and distinguish between Astragali Radix decoction pieces stir-frying with honey. Conclusion The fingerprint of isoflavones and saponins of processed Astragali Radix established by this method is characteristic and simple, which can better control its quality combined with the content determination of eight components, has and have guiding significance and reference value for the identification and quality control of processed Astragali Radix decoction pieces.