LI Xin,WANG Rui,LI Xiaoli,et al.Study on UPLC Fingerprints and Pattern Recognition of Mume Fructus with Different Processing Methods[J].zhongguo zhongyiyao xinxi zazhi,2020,27(11):76-81.[doi:10.19879/j.cnki.1005-5304.202003723]
不同加工方法乌梅UPLC特征图谱及模式识别研究
- Title:
- Study on UPLC Fingerprints and Pattern Recognition of Mume Fructus with Different Processing Methods
- 文章编号:
- 1005-5304(2020)11-0076-06
- Keywords:
- Mume Fructus; processing methods; fingerprints; pattern recognition
- 分类号:
- R284.1
- 文献标志码:
- A
- 摘要:
- 目的 研究不同加工方法（烘干、熏制）乌梅的超高效液相色谱特征图谱，为乌梅质量控制提供参考依据。方法 采用ZORBA×SB-Aq C18色谱柱（3.0 mm×100 mm，1.8 μm），流动相为0.1%甲酸水-甲醇，梯度洗脱，流速0.2 mL/min，检测波长225 nm，柱温30 ℃。采用超高效液相色谱-四极杆飞行时间质谱对共有色谱峰进行归属；结合聚类分析、主成分分析（PCA）和正交偏最小二乘-判别分析（OPLS-DA）进行分类鉴别，寻找差异化合物。结果 建立了不同加工方法乌梅的特征图谱，烘干、熏制乌梅分别得到23、40个共有峰。聚类分析和PCA均能对不同加工方法乌梅进行分类，OPLS-DA筛选出枸橼酸、阿魏酸、咖啡酸、苦杏仁苷4个质量差异控制成分。结论 本研究建立的方法可用于乌梅质量控制及其加工炮制规范研究，并为综合评价乌梅质量提供可靠依据。
- Abstract:
- Objective To study the UPLC fingerprints of Mume Fructus with different processing methods (drying and smoking); To provide references for quality control of Mume Fructus. Methods ZORBA×SB-Aq C1 8 column (3.0 mm × 100 mm, 1.8 μm) was used. The mobile phase was 0.1% formic acid water-methanol, gradient elution; the flow rate was 0.2 mL/min ; the detection wavelength was set at 225 nm ; the column temperature was set at 30 ℃. UPLC-QTOF-MS was used to identify the main common chromatographic peaks. Combining cluster analysis, PCA and OPLS-DA were used for classification and identification, looking for different compounds. Results The fingerprints of Mume Fructus with drying and smoking were established, and 23 and 40 common peaks were obtained respectively. Cluster analysis and PCA can better classify Mume Fructus with different processing methods, and OPLS-DA can screen out four quality difference control components: citric acid, ferulic acid, caffeic acid and amygdalin. Conclusion This method can be used to study the quality control and processing standard of Mume Fructus, and provide a reliable basis for the comprehensive quality evaluation of Mume Fructus.
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备注/Memo
基金项目：中央本级重大增减支项目（2060302-1604-01）；新安医学教育部重点实验室开放项目（2018xayx09）；安徽高校自然科学研究项目（KJ2019A0479）
更新日期/Last Update:
2020-10-19