基于指纹图谱和成分分析比较不同产地不同品种麦麸对麸炒山药质量的影响

目的基于HPLC指纹图谱的建立,结合主成分分析和聚类分析方法,评价不同产地不同品种麦麸对麸炒山药的质量,为制定炮制辅料麦麸的质量标准提供试验依据。方法采用Symmetry C18色谱柱(4.6 mm×250 mm,5μm),流动相为乙腈-0.05%磷酸水溶液进行梯度洗脱,检测波长为224、265 nm,流速0.5 mL·min-1,柱温30℃。对13批麸炒山药进行指纹图谱研究,通过相似度评价、主成分分析和聚类分析法对其质量进行评价。结果建立麸炒山药的指纹图谱,以尿囊素为参照峰,标定9个共有峰,13批样品相似度为0.988~0.998。通过主成分分析发现黑龙江、山东临沂、河南南阳及周麦27的麦麸炮炙的麸炒山药质量较优,聚类分析可分为4类。麸炒山药质量的差异,主要是小麦种植的品种和种植时间、气候及土壤的差异以及麦麸内在质量的影响。结论通过指纹图谱、主成分分析和聚类分析方法可全面综合评价不同产地及品种麦麸对麸炒山药质量的影响。此方法的建立为麸炒山药饮片的麦麸评价提供了有效的参考依据。

Effect of Different Areas and Varieties of Wheat Bran on Quality of Shanyao (Rhizoma Diosoreae) Stir-Baked with Bran by Using Chromatographic Fingerprints and Composition Analysis

Objective To evaluate the quality of Shanyao(Rhizoma diosoreae)stir-baked with bran from different areas and varieties of wheat bran and provide experimental basis for the study of quality standard of auxiliary wheat bran by using principal component analysis and cluster analysis based on HPLC fingerprint.Method Separation was performed on an Symmetry C18 column(4.6 mm×250 mm,5μm)and the mobile phase was acetonitrile-0.05%phosphoric acid with gradient elution.The detection wavelength at 224 and 265 nm,the flow rate at 0.5 mL·min-1,and the column temperature at 30℃.The chromatographic fingerprints analysis of 13 batches of Shanyao(Rhizoma diosoreae)stir-baked with bran,and the quality was evaluated by similarity evaluation,principal component analysis and cluster analysis.Result The fingerprint of Shanyao(Rhizoma diosoreae)stir-baked with bran slices was established,9 common peaks were calibrated with allantoin as the reference peak.The similarity of 13 batches of samples slices was 0.988-0.998.Through principal component analysis,it was found that the quality of wheat bran of Shanyao(Rhizoma diosoreae)stir-baked with bran in Heilongjiang,Linyi in Shandong,Nanyang in Henan and Zhoumai 27 were of superior quality,and samples can be divided into three categories by cluster analysis.The difference of quality of Shanyao(Rhizoma diosoreae)stir-baked with bran was mainly due to the variety and time of wheat planting,the difference of climate and soil,and the effect of internal quality of wheat gluten.Conclusion By fingerprint、principal components analysis and cluster analysis can be used to evaluate the quality of the Shanyao(Rhizoma diosoreae)stir-baked with bran from different areas and varieties of wheat bran comprehensively.The establishment of this method provided an effective reference for the evaluation of Shanyao(Rhizoma diosoreae)stir-baked with bran of wheat bran.