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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 multi-assessment method (QAMS) for the determination of dogwood herbs and Pieces, and to combine this method with the electronic eye and electronic tongue technology to optimize the best steaming time of the dogwood. Methods The contents of gallic acid, 5-hydroxymethylfurfural (5-HMF), morroniside, saurianoside and loganin were determined by HPLC. The contents of gallic acid, 5-HMF , Morroniside, the relative correction factor (RCF) between the new glycoside of Cornus officinalis and the reference substance loganin, and the amounts of various components were calculated. The color and taste were determined by using the electronic eye and electronic tongue technology. The data were analyzed by principal component analysis PCA) method. The results of the three methods were analyzed comprehensively to optimize the optimal steaming time of Cornus officinalis. Results The chromatographic peaks of the five components were determined to have good resolution. The RSDs of the method were both less than 2% and the stability was good within 24 h at room temperature. The linear range of each component was wide and (R≥0.9996), the average recovery was 98% -100.1% and the RSD was less than 2%. In a certain linear range, the effects of loganin and gallic acid, 5-HMF, morroniside, cornus officinalis The new glycoside RCFs were 0.560, 1.344, 1.255 and 0.972, respectively. In the electronic eye and electronic tongue PCA, the sum of the principal components was 94.618% and 94.98%, respectively, and the identification index (DI) was 98 and 93 respectively, indicating that all the samples of Cornus officinalis could be well distinguished by the electronic eye and electronic tongue. Comprehensive analysis of the results obtained by the three methods, the best dogwood best steaming time is 4 h. Conclusion By QAMS analysis of indicators of the amount of ingredients, and the electronic eye and electronic tongue technology for color and taste of the combination of applications, to optimize the dogwood best steaming time.