一测多评法与电子眼和电子舌技术相结合优化山茱萸蒸制时间
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摘要
目的建立山茱萸药材及饮片的一测多评法(QAMS),并将此法与电子眼和电子舌技术相结合,优选山茱萸最佳蒸制时间。方法以山茱萸药材及饮片为研究对象,采用HPLC法测定没食子酸、5-羟甲基糠醛(5-HMF)、莫诺苷、山茱萸新苷、马钱苷量;通过建立没食子酸、5-HMF、莫诺苷、山茱萸新苷与内参物马钱苷之间的相对校正因子(RCF),计算各种成分的量;运用电子眼和电子舌技术进行颜色与滋味测定,所得数据用主成分分析(PCA)法进行分析;综合分析3种方法所得结果,对山茱萸最佳蒸制时间进行优选。结果被测定的5种成分色谱峰均有良好的分离度,方法精密度、重复性的RSD均小于2%,在室温条件下24 h内稳定性良好,各成分均有较宽的线性范围和良好的线性关系(r≥0.999 6),平均加样回收率为98%~100.1%,RSD均<2%;在一定线性范围内马钱苷与没食子酸、5-HMF、莫诺苷、山茱萸新苷间的RCF分别为0.560、1.344、1.255、0.972。电子眼和电子舌PCA中,主成分之和分别为94.618%和94.98%,识别指数(DI)分别为98和93,说明山茱萸全部样品能够通过电子眼和电子舌很好地区分开来。综合分析3种方法所得结果,优选出山茱萸最佳蒸制时间为4 h。结论通过QAMS分析指标成分量,与电子眼和电子舌技术进行颜色与滋味测定的结合应用,能够优选出山茱萸最佳蒸制时间。
Objective To establish a method of quantitative analysis of multi-components by single marker(QAMS) for medicinal materials and pieces of Cornus officinalis. This method was used in combination with electronic-eye and electronic-tongue technique, and the best steaming time of Cornus officinalis was selected. Methods Medicinal materials and pieces of C. officinalis were used as the research objects. The contents of five components were determined by establishing the relative correction factor(RCF) of gallic acid, 5-hydroxymethyl furfural(5-HMF), morroniside, cornuside, and internal reference loganin in C. officinalis. Color and taste were measured by electronic eye and electronic tongue technique. The data were analyzed by principal component analysis(PCA), and the best steaming time was optimized by analyzing the results of three methods. Results The five compounds were well separated. The RSD values of precision and reproducibility were all less than 2%. The stability was good in 24 h. The linear relationship among the concentration and peak areas of the five compounds was all linear(r ≥ 0.999 6). The average recoveries were between 98% and 100.1% and the RSD values were all less than 2%; The RCFs of loganin with the other four compounds were 0.560, 1.344, 1.255, and 0.972 in a linear range. In the principal component analysis(PCA), the sums of main components were 94.618% and 94.98% and the discrimination indexes(DI) were 98 and 93, which indicated that all the samples of C. officinalis could be distinguished well by the electronic-eye and the electronic-tongue. The results showed that the optimum steaming time of C. officinalis was 4 h. Conclusion The best steaming time of C. officinalis can be optimized by the combination of QAMS with electronic-eye and electronic-tongue techniques.
Objective To establish a method of quantitative analysis of multi-components by single marker(QAMS) for medicinal materials and pieces of Cornus officinalis. This method was used in combination with electronic-eye and electronic-tongue technique, and the best steaming time of Cornus officinalis was selected. Methods Medicinal materials and pieces of C. officinalis were used as the research objects. The contents of five components were determined by establishing the relative correction factor(RCF) of gallic acid, 5-hydroxymethyl furfural(5-HMF), morroniside, cornuside, and internal reference loganin in C. officinalis. Color and taste were measured by electronic eye and electronic tongue technique. The data were analyzed by principal component analysis(PCA), and the best steaming time was optimized by analyzing the results of three methods. Results The five compounds were well separated. The RSD values of precision and reproducibility were all less than 2%. The stability was good in 24 h. The linear relationship among the concentration and peak areas of the five compounds was all linear(r ≥ 0.999 6). The average recoveries were between 98% and 100.1% and the RSD values were all less than 2%; The RCFs of loganin with the other four compounds were 0.560, 1.344, 1.255, and 0.972 in a linear range. In the principal component analysis(PCA), the sums of main components were 94.618% and 94.98% and the discrimination indexes(DI) were 98 and 93, which indicated that all the samples of C. officinalis could be distinguished well by the electronic-eye and the electronic-tongue. The results showed that the optimum steaming time of C. officinalis was 4 h. Conclusion The best steaming time of C. officinalis can be optimized by the combination of QAMS with electronic-eye and electronic-tongue techniques.
引文
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[23]高慧敏,宋宗华,王智民,等.适合中药特点的质量评价模式——QAMS研究概述[J].中国中药杂志,2012,37(4):405-416.
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[2]殷放宙,吴晓燕,李林,等.炮制火候对饮片颜色的影响[J].中草药,2013,44(16):2252-2256.
[3]黄学思,李文敏,吴纯洁,等.基于色彩色差计和电子鼻的槟榔炒制火候判别及其指标量化研究[J].中国中药杂志,2009,34(14):1786-1791.
[4]许甜甜,聂松柳,沈炳香,等.正交试验优选加压酒制山茱萸炮制工艺[J].中草药,2014,45(16):2339-2343.
[5]常增荣,李姣,郭洪祝,等.中药山茱萸炮制前后特征化学成分的分析[J].药物分析杂志,2015,35(2):338-343.
[6]梁文仪,袁永兵,陈文静,等.一测多评技术在3种丹参制剂质量控制中的可行性分析[J].中草药,2016,47(23):4179-4185.
[7]张婷,郑夺,王文彤,等.指纹图谱结合一测多评模式在参芎养心颗粒质量评价中的应用研究[J].中草药,2015,46(13):1920-1925.
[8]Yang X,Zhang X,Yang S P,et al.Preliminary antibacterial evaluation of the chemical compositions in herba pogostemonis oil[J].Pak J Pharm Sci,2013,26(6):1173-1176.
[9]Yang X,Wang B C,Zhang X,et al.Simultaneous determination of nine flavonoids in Polygonum hydropiper L.samples using nanomagnetic powder threephase hollow fibre-based liquid-phase microextraction combined with ultrahigh performance liquid chromatography-mass spectrometry[J].J Pharm Biomed Anal,2011,54(2):311-315.
[10]王晓燕,李振国,霍甜甜,等.一测多评法测定酒萸肉中5种环烯醚萜苷类成分的含量[J].中药材,2016,39(7):1587-1591.
[11]刘瑞新,李慧玲,李学林,等.基于电子舌的穿心莲水煎液的掩味效果评价研究[J].中草药,2013,44(16):2240-2245.
[12]Gupta H,Sharma A,Kumar S,et al.E-tongue:A tool for taste evaluation[J].Recent Pat Drug Deliv Formul,2010,4(1):82-86.
[13]曹煌,张铁军,张静雅,等.基于电子鼻和电子舌技术的辛味中药气-味的表征研究[J].中草药,2016,47(11):1962-1967.
[14]胡荣.酒制山茱萸的炮制工艺研究[J].山西农业科学,2016,44(1):77-79.
[15]王晓明,刘华亮,袁珂.酒制山茱萸炮制工艺优选[J].中药材,2009,32(5):682-684.
[16]王智民,钱忠直,张启伟,等.一测多评法建立的技术指南[J].中国中药杂志,2011,36(6):657-658.
[17]何兵,刘艳,杨世艳,等.HPLC一测多评法同时测定双青咽喉片中10种成分[J].中草药,2013,44(8):974-981.
[18]Toko K.Taste sensor with global selectivity[J].Mat SciEng C-Mater,1996,4(2):69-73.
[19]林青,匡艳辉,王智民,等.一测多评法测定穿心莲及其制剂中内酯类成分[J].中草药,2012,43(12):2406-2411.
[20]Gao X Y,Jiang Y,Lu J Q,et al.One single standard substance for the determination of multiple anthraquinone derivatives in rhubarb using high-performance liquid chromatography-diode array detection[J].J ChromatogrA,2009,1216(11):2118-2124.
[21]Zheng J Y,Keeney M P.Taste masking analysis in pharmaceutical formulation development using an electronic tongue[J].Int J Pharm,2006,310(1/2):118-122.
[22]Shah P P,Mashru R C.Formulation and evaluation of taste masked oral reconstitutable suspension of primaquine phosphate[J].AAPS Pharm Sci Tech,2008,9(3):1025-1028.
[23]高慧敏,宋宗华,王智民,等.适合中药特点的质量评价模式——QAMS研究概述[J].中国中药杂志,2012,37(4):405-416.
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