主成分分析法用于黄芩饮片质量控制研究

目的:利用主成分分析法与指纹图谱技术结合,对黄芩饮片的质量作一综合评价。方法:采用高效液相色谱指纹图谱技术提取黄芩饮片共有模式,选取共有峰,并以此为变量因子进行主成分分析,达到降维的综合分析目的。结果:主成分分析法对黄芩饮片的总体评价客观、合理。结论:主成分分析技术应用于黄芩饮片的质量控制,方便、快捷,也可作为中药饮片的质量控制手段。

Principal Component Analysis for Quality Control of Scutellaria baicalensis Decoction Pieces

OBJECTIVE： To evaluate the quality of Scutellaria baicalensis decoction pieces by principal component analysis and fingerprint technology. METHODS： HPLC fingerprint technique was used to extract decoction pieces mode, select common peaks, and principal component analysis was conducted using common peak as variable factors to achieve a comprehensive analysis of dimension reduction. RESULTS： The principal component analysis is objective and reasonable for overall evaluation of S. baicalensis decoction pieces. CONCLUSION： The principal component analysis is convenient and rapid for the quality control of S. baicalensis decoction pieces, and a means of quality control of TCM decoction pieces.