Quality Evaluation of Wine-processed Scutellariae Radix from Different Origins Based on Thermal Analysis Technology， Fingerprint and Content Determination
10.13422/j.cnki.syfjx.20241061
- VernacularTitle:基于热分析技术、指纹图谱及含量测定的不同产地酒黄芩质量评价
- Author:
Qing ZHANG
1
;
Yun WANG
2
;
Zhe JIA
2
;
Yanping LIU
2
;
Cun ZHANG
1
Author Information
1. School of Pharmacy，Henan University of Chinese Medicine，Zhengzhou 450046，China
2. Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences，Beijing 100700，China
- Publication Type:Journal Article
- Keywords:
wine-processed Scutellariae Radix;
thermal analysis;
quality evaluation;
fingerprint;
stoichiometry;
ultra performance liquid chromatography（UPLC）;
decoction pieces
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2024;30(19):170-179
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveThe pyrolysis temperature range of Scutellariae Radix（SR） and wine-processed SR（WSR） was studied by thermal analysis technique， and the quality difference in the contents of main components and fingerprint of WSR from different producing areas was compared， in order to provide a basis for the production process and quality evaluation of WSR. MethodThermal analysis technology was used to analyze the pyrolysis properties of SR， WSR， extract of SR and main components（baicalin， baicalein， wogonoside and wogonin）， so as to determine the optimal processing temperature range of WSR. Then combined analytic hierarchy process（AHP）， criteria importance through intercrieria correlation（CRITIC） and weighting evaluation， the optimal processing time was optimized. Based on the optimal conditions， SR from Shanxi， Hebei and Gansu provinces were processed. Ultra performance liquid chromatography（UPLC） was employed to establish the fingerprint of WSR， and the similarity analysis and common peak identification were carried out. At the same time， the contents of seven representative components（baicalin， chrysin-7-O-glucuronide， oroxylin A-7-O-β-D-glucuronide， wogonoside， baicalein， wogonin and oroxylin） were determined， then the quality differences of SR and WSR from different origins were compared. Based on the contents of seven active components， different batches of WSR were classified by hierarchical cluster analysis（HCA）， principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA）， the variable importance in the projection（VIP） value>1 was used to screen the differential components of each group. ResultThe optimum processing temperature of WSR was 190-200 ℃， and 190 ℃ for 8 min was selected as the frying process. The similarities between the fingerprints of SR and their control fingerprint were≥0.97， and the similarities between the fingerprints of WSR and their control fingerprint were≥0.98， suggesting that the processing could make the quality of decoction pieces consistent to a certain extent. The content determination results showed that the content of glycosides in SR from Gansu was lower than that from the other 2 producing areas， but the content of aglycones was higher. After being processed with wine， the content of 7 index components in SR from all producing areas decreased slightly， and the content of sample from Gansu province decreased greatly. The results of multivariate statistical analysis and discriminant analysis showed that wogonoside was the key ingredient for distinguishing WSR from different producing areas. ConclusionThis study determined the best processing technology of WSR and screened out the different component of wogonoside to distinguish between different origins of WSR， which can provide reference for the quality evaluation of WSR.
