Identification of different Bupleurum varieties based on carbohydrate-specific chromatograms
10.16438/j.0513-4870.2019-1054
- VernacularTitle:基于糖特征图谱的不同柴胡的品种鉴别
- Author:
Li-xia SHI
1
,
2
;
Ke LI
1
,
2
,
3
;
Xue-mei QIN
1
,
2
;
Zhen-yu LI
1
,
2
;
Lian-jie CUI
1
,
2
;
Shu-ying LI
1
,
2
;
Yu-xin CAO
1
,
2
;
Sheng-jin WANG
4
Author Information
1. Modern Research Center for Traditional Chinese Medicine of Shanxi University, Taiyuan 030006, China
2. Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education of Shanxi University, Taiyuan 030006, China
3. Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
4. Agricultural Comprehensive Development Center of Lingchuan County of Jincheng City of Shanxi Province, Jincheng 048300, China
- Publication Type:Research Article
- Keywords:
italic>Bupleurum;
polysaccharide;
monosaccharide;
characteristic spectrum;
variety identification
- From:
Acta Pharmaceutica Sinica
2020;55(12):2968-2975
- CountryChina
- Language:Chinese
-
Abstract:
Characterization of the polysaccharides and monosaccharides of Bupleurum chinense was undertaken to identify differences in the Bupleurum chinense's sugar profiles, so as to provide a basis for the identification of different varieties. High performance liquid chromatography (HPLC) was used to generate chromatograms of the total polysaccharides of Bupleurum using an Evaporation Light Detector (ELSD), and a monosaccharide chromatogram was generated using a UV-detector (UV) following polysaccharide derivatization. The data were analyzed using SIMCA software and SPSS software to distinguish different varieties of Bupleurum. The results show that the yield of polysaccharides from Bupleurum falcatum is the highest, while the yield of polysaccharides from Bupleurum chinense is the lowest. The polysaccharide spectrum shows that the molecular weights of the polysaccharides in different Bupleurum differ, and their percentages of the total peak area are also different. The four Bupleurum polysaccharides are composed of mannose, glucuronic acid, rhamnose, galacturonic acid, glucose, galactose, and arabinose, but differ in length. The ratio of glucose to arabinose in Bupleurum chinense, Bupleurum scorzonerifolium, Bupleurum falcatum and Bupleurum marginatum var. stenophyllum is: 3.0-4.0, 5.5-7.0, 12.0-17.0, 9.0-12.0. In this study, a sugar profile technique was developed to provide a new method for the identification of different varieties of Bupleurum.
