Establishment of HPLC Fingerprint of Wine-processed Schisandra chinensis and Analysis of Chemical Pattern Recognition
- VernacularTitle:酒五味子的指纹图谱建立及化学模式识别分析
- Author:
Huifeng LI
1
;
Fanyu TIAN
1
;
Shuang MENG
2
;
Xiangpeng KONG
1
;
Bing WANG
1
;
Miaorong PEI
1
Author Information
1. College of Chinese Medicine and Food Engineering，Shanxi University of Chinese Medicine/Shanxi Modern Chinese Medicine Engineering Laboratory，Shanxi Jinzhong 030619，China
2. Central Laboratory，Shanxi Hospital of Integrated Traditional and Western M edicine，Taiyuan 030013，China
- Publication Type:Journal Article
- Keywords:
Wine-processed Schisandra chinensis;
HPLC;
Fingerprint;
Cluster analysis;
Principal component analysis
- From:
China Pharmacy
2021;32(24):3008-3013
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE：To establish the fingerprint of wine-processed Schisandra chinensis ，and to conduct cluster analysis and principal component analysis. METHODS ：HPLC method was adopted. The determination was performed on Diamonsil C 18（2） column with mobile phased consisted of methanol-water （gradient elution ）at the flow rate of 1 mL/min. The detection wavelength was set at 250 nm，and the column temperature was 30 ℃；the injection volume was 10 μL. With schisandrol A as the reference peak，HPLC fingerprints of 15 batches of samples were drawn and their similarity were evaluated with Similarity Evaluation System of TCM Chromatographic Fingerprint （2012 edition）. The common peaks were determined. Cluster analysis and principal component analysis were performed by using SPSS 22.0 statistical software. RESULTS ：There were 20 common peaks in 15 batches of samples ，and the similarities were 0.983-0.999；a total of 8 common peaks were identified ，namely 5-hydroxymethyl furfural，schisandrol A ，schisandrol B ，schisantherin A ，schisantherin B ，deoxyschizandrin，γ-schizandrin，pseudo-γ-schizandrin. The results of cluster analysis showed that 15 batches of wine-processed S. chinensis could be clustered into 4 categories. Among them，S1-S4 and S 14 were clustered into one category ，S9-S11 were clustered into one category ，S5，S7-S8，S12-S13 were clustered into one category ，and S 6 and S 15 were clustered into one category. The results of principal component analysis showed that the cumulative variance contribution rate of first four principal component s was 85.381％；the classification results were basically consistent with the results of cluster analysis. Compared with S. chinensis ，5-hydroxymethyl furfural was newly found in S. chinensis after wine-processing ，with high content ；but there was no significant difference in the other chromatographic peaks. CONCLUSIONS：The established HPLC fingerprint is simple and easy to operate ，combined with cluster analysis and principal component analysis ，can be used for quality control of wine-processed S. chinensis decoction pieces.
