Preliminary Study on Commodity Grade Classification of Phyllanthi Fructus Based on Color Component Correlation
10.13422/j.cnki.syfjx.20210715
- VernacularTitle:基于颜色-成分关联的余甘子商品等级划分分析
- Author:
Chuan-hong LUO
1
;
Wei LIAO
1
;
Rui-fang YUAN
1
;
Peng TAN
2
;
Ji-hai GAO
1
;
Xi-chuan WEI
1
;
Hao-zhou HUANG
1
;
Ya-nan HE
1
;
Jun-zhi LIN
3
;
Li HAN
1
;
Ding-kun ZHANG
1
Author Information
1. School of Pharmacy，State Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China，Chengdu University of Traditional Chinese Medicine（TCM）， Chengdu 611137，China
2. State Key Laboratory of Quality Evaluation of TCM，National Administration of TCM， Sichuan Academy of Chinese Medical Sciences，Chengdu 610041，China
3. Affiliated Hospital of Chengdu University of TCM，Chengdu 610072，China
- Publication Type:Research Article
- Keywords:
Phyllanthi Fructus;
commodity grade;
quality evaluation;
colorimetric card;
gallic acid
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2021;27(11):171-179
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To provide a scientific basis for the classification of Phyllanthi Fructus product grades. Method:A total of 30 batches of Phyllanthi Fructus currently available in the market were collected for quantification based on such appearance indexes as diameter， thickness， grain weight， and crust colour （L*， a*， and b* values）. The contents of gallic acid， corilagin， chebulagic acid， and ellagic acid were measured by high performance liquid chromatography （HPLC）， followed by descriptive statistical analysis （DSA）， analysis of variance （ANOVA）， and principal component analysis （PCA） to determine the importance of each main index and explore the correlations between the appearance indexes and internal components. The classification standard of Phyllanthi Fructus product grades was formulated， and its scientificity was verified in hepatocelular carcinoma HepG2 cells. Result:The correlation analysis revealed that the crust colour L*， a*， and b* values were significantly negatively correlated with corilagin， chebulagic acid， and ellagic acid （|r|>0.5， P<0.01）， but irrelevant to gallic acid （|r|<0.1）. Considering the variable coefficient of each index， PCA results， and the requirement of gallic acid as quality indicator for Phyllanthi Fructus in Chinese Pharmacopoeia， the crust colour L*， a*， and b* values and gallic acid content were determined to be the classification indexes. The K-means cluster analysis confirmed that products with crust colour L*<44， a*<7， and b*<10 and gallic acid content >1.6% could be classified into the first class， and those failing to meet the above requirements into the second class. The cell experiment demonstrated that the half-maximal inhibitory concentration （IC50） of the first-class product against hepatocelular carcinoma HepG2 cells was lower than that of the second-class product. A colourimetric card was developed based on crust colour L*， a*， and b* values to provide a visual tool for on-site evaluation of Phyllanthi Fructus products. Conclusion:This study has initially established the classification standard of Phyllanthi Fructus product grades， which contributes to guiding price negotiation of Phyllanthi Fructus products based on quality grade and thus ensuring high quality and high price.
