安徽金寨红天麻、红乌天麻高效液相色谱法指纹图谱与化学成分比较

目的 建立安徽金寨红天麻与红乌天麻高效液相色谱法（HPLC）指纹图谱，结合相似度分析、含量测定、聚类分析和主成分分析，比较22批红乌天麻与13批红天麻质量。方法 本研究起止时间为2020年12月至2021年6月，采用HPLC测定天麻指纹图谱；以天麻素、对羟基苯甲醇、巴利森苷、巴利森苷B、巴利森苷C和巴利森苷E的含量为指标，采用中药色谱指纹图谱相似度评价系统（2012版）和SPSS 23.0对其进行指纹图谱分析、聚类分析及主成分分析。结果 红天麻与红乌天麻的指纹图谱差异显著，其中红天麻有14个共有峰，红乌天麻有16个共有峰；以巴利森苷为参照，两种天麻共确定13个共有峰，指认了天麻素、对羟基苯甲醇、巴利森苷、巴利森苷B、巴利森苷C、巴利森苷E共6个成分；红天麻和红乌天麻与各自对照指纹图谱的相似度均大于0.9，红天麻和红乌天麻两品种间相似度为0.781。两种天麻中天麻素、巴利森苷、巴利森苷B和巴利森苷C含量差异有统计学意义（P<0.01），且红天麻含量高于红乌天麻；当欧式距离取为25时，35批药材分为两类，除S27以外的红天麻和红乌天麻中S6、S7、S18、S19聚为一类，剩下的天麻聚...

Comparison of HPLC fingerprints and chemical compositions of Gastrodia elata Bl.f.elata and Hongwu gastrodia elata from Jinzhai, Anhui, China

Objective To establish high performance liquid chromatography (HPLC) fingerprints of Hongwu gastrodia elata and G. elata f. elata in Jinzhai, Anhui Province, China, and to compare the quality of 22 batches of Hongwu gastrodia elata with 13 batches of G. elata f. elata by combining similarity analysis, content determination, cluster analysis and principal component analysis.Methods The study started and ended from December 2020 to June 2021. The fingerprints of asparagine were determined by HPLC. The contents of asparagine, p-hydroxybenzyl alcohol, palisenoside, palisenoside B, palisenoside C and palisenoside E were used as indicatorsfor fingerprint analysis, cluster analysis and principal component analysis by using the Chromatographic Fingerprint Similarity Evaluation System for Traditional Chinese Medicine (2012 version) and SPSS 23.0.Results The fingerprint profiles of Hongwu gastrodia elata and G. elata f. elata. Hongwu gastrodia elata were significantly different, with 14 shared peaks for Hongwu gastrodia elata and 16 shared peaks for G.elata f.elata. Hongwu gastrodia elata. With palisenosides as the reference, a total of 13 common peaks were identified for the two types of Gastrodia elata. A total of six components, namely gastrodin, p-hydroxybenzyl alcohol, parishin A, parishin B,parishin C, and parishin E, were identified. The similarity between the fingerprint profiles of Hongwu gastrodia elata and G. elata f. ela? ta and their respective controls was greater than 0.9, and the similarity between the two species of Hongwu gastrodia elata and G. elataf. elata was 0.781. The differences in the contents of gastrodin, parishin A, parishin B, and parishin C between the two types of aspara gine were statistically significant (P < 0.01), and G. Elata f. elata was higher than that of Hongwu gastrodia elata. When the Euclideandistance was taken as 25, the 35 batches of herbs were divided into two categories, with S6, S7, S18, and S19 clustered into one category among the Hongwu gastrodia elata and G .elata f. elata except S27, and the remaining Gastrodia elata Bl clustered into one category.The principal component analysis results were similar to the cluster analysis results, and most of the G. Elata f. elata scored high, with 9 out of the first 13 batches being G.elata f.elata.Conclusion The established fingerprint and content determination methods havegood separation and accuracy, and can be used for the quality evaluation of Jinzhai Gastrodia elata.In the six principal component analysis, the content of four components in Gastrodia elata Bl.f.elata is higher than that in Hongwu gastrodia elata.