Establishment of UPLC Characteristic Chromatograms and Study on the Differences of Chromaticity Values among Cornus officinalis and Its Different Wine-processed Products / 中国药房
China Pharmacy
; (12): 206-212, 2021.
Article
em Zh
| WPRIM
| ID: wpr-862645
Biblioteca responsável:
WPRO
ABSTRACT
OBJECTIVE:To establish characteristic chromatogram of Cornus officinalis and its different wine-processedproducts,investigate the differences of chromaticity values,and analyze them with chemical pattern recognition technology.METHODS:UPLC method was adopted. Using loganin as reference,UPLC characteristic chromatograms were drawn for 10batches of C. officinalis and 20 batches of different wine-processed products (stewing with wine,steaming with wine). TCMFingerprint Similarity Evaluation System(2012A edition)was used for similarity evaluation,and common peaks were confirmed.The chromaticity values [lightness(L),red and green tone value(a),yellow and blue tone value(b),color difference value(ΔE)]were determined by spectrophotometer. SPSS 20.0 and SIMCA 14.0 software were used for cluster analysis,principal componentanalysis and partial least squares-discriminant analysis;taking the area of characteristic peak and chromaticity value as indexes,andthe variable importance projection greater than 1 as the standard,the difference markers affecting its quality were screened.RESULTS:There were 6 common peaks in the chromatograms for decoction piece of C. officinalis,7 common peaks forwine-processed C. officinalis(stewing with wine)and wine-processed C. officinalis(steaming with wine). Four components wereidentified as gallic acid,5-hydroxymethylfurfural,morroniside,loganin. 5-hydroxymethylfurfural was produced after processing.The similarity between C. officinalis and different wine-processed products (stewing and steaming with wine) was low(0.869-0.937,0.845-0.944),but the similarity between different wine-processed products was higher than 0.99. ΔL,Δa,Δb and ΔEof C. officinalis decoction pieces and wine-processed C. officinalis decoction pieces(stewing in wine)were -9.42--3.58,-24.92- -15.00,-11.33- -7.00 and 17.01-28.12,respectively. ΔL,Δa,Δb and ΔE of C. officinalis decoction pieces and wine-processed C. officinalis(steaming in wine)decoction pieces were -8.58--2.42,-25.08--13.83,-10.92--6.08,15.58-28.67. ΔL,Δa,Δb and ΔE of wine-processed C. officinalis decoction pieces(stewing and steaming with wine)were -2.17-3.00,-0.75-2.50, 0.25-1.42 and 1.25-3.83,respectively. Results of cluster analysis showed that 30 batches of sample were clustered into two categories,S1-S10 were clustered into one category,and S11-S30 were clustered into other category. Principal component analysis showed that cumulative contribution rate of former two main components was 83.147%. Results of partial least squares-discriminant analysis showed that morroniside,No.5 peak and chromaticity values(L,a,b)were the difference markers affecting its quality. CONCLUSIONS:Established UPLC characteristic chromatogram is stable and feasible,and can be used to rapidly identify C. officinalis and its different wine-processed products. Established chemical mode can be used to identify different wine-processed products.
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Base de dados:
WPRIM
Tipo de estudo:
Prognostic_studies
Idioma:
Zh
Revista:
China Pharmacy
Ano de publicação:
2021
Tipo de documento:
Article