Quality Evaluation of Buyang Huanwu Decoction Based on Total Statistical Method of Moments,Factor Analysis and Chemical Pattern Recognition
10.19879/j.cnki.1005-5304.202507075
- VernacularTitle:基于总量统计矩法、因子分析及化学模式识别的补阳还五汤质量评价研究
- Author:
Xiangting GAO
1
;
Peng HE
;
Ru QIAO
;
Wang CHEN
;
Xiongkun XIAO
;
Saihu LIU
;
Fuyuan HE
Author Information
1. 湖南中医药大学药学院,湖南 长沙 410208;中药成药性与制剂制备湖南省重点实验室,湖南 长沙 410208
- Publication Type:Journal Article
- Keywords:
Buyang Huanwu Decoction;
fingerprint;
total statistical moments;
factor analysis;
chemical pattern recognition;
quality evaluation
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2025;32(12):128-135
- CountryChina
- Language:Chinese
-
Abstract:
Objective To establish the fingerprints of Buyang Huanwu Decoction;To find the quality markers of Buyang Huanwu Decoction by integrating the total statistical moment method,factor analysis and chemical pattern recognition;To provide a reference for its quality control and evaluation methods.Methods Under the conditions of an ACQUITY UPLC HSS T3 column(2.1 mm×100 mm,1.8 μm),the fingerprint chromatogram was developed.The fingerprints of 15 batches of Buyang Huanwu Decoction were established under the conditions of acetonitrile-0.4%phosphoric acid aqueous solution as the mobile phase;the flow rate was 0.3 mL/min;column temperature was 40℃;detection wavelength was 235 nm.Information entropy,information quantity,total statistical moment and similarity parameters were calculated.The quality stability of different batches of Buyang Huanwu Decoction was evaluated from a macroscopic perspective;the samples were comprehensively ranked by combining factor analysis,and further screened for the components of quality difference by using hierarchical cluster analysis(HCA),principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA).Results Fingerprint patterns for 15 Buyang Huanwu Decoction batches were established.The information quantity,total zero-order moment and number of peaks varied greatly among the samples of each batch(RSD values of 32.788%,24.976%and 22.882%),whereas the information entropy,total first-order moment and second-order moment did not vary much(RSD values of 20.697%,18.544%and 9.413%),which indicated that the chemical constituents of each batch content was significantly different,and the composition ratio of components did not differ much.The overall statistical moments exhibited a similarity exceeding 0.727,in which the similarity of the two batches of samples,S2 and S7,was lower;the results of the composite scores from the factor analysis method showed that the top 5 samples of each batch of the quality ranking were S2>S7>S1>S15>S10;HCA and PCA could classify the 15 batches of samples into 2 categories;PLS-DA showed that paeoniflorin,ferulic acid and hydroxy saffron yellow pigment A were the three constituents that contributed more to the batch variation of Buyang Huanwu Decoction.Conclusion The multidimensional quality evaluation method integrated in this study is accurate,efficient and comprehensive,which can provide an objective basis for the overall quality control of Buyang Huanwu Decoction.
