目的:分析比较青皮醋炙前后化学成分的变化,筛选醋青皮的质量标志物。方法:建立10批青皮醋炙前后HPLC指纹图谱,采用相似度分析、主成分分析和聚类分析等化学计量学方法,分析青皮醋炙前后化学成分差异。结果:生青皮标定了8个共有色谱峰,醋青皮标定了9个共有色谱峰,醋青皮色谱图中5号峰为新增共有色谱峰。化学计量学分析生青皮、醋青皮可以各自聚类,2种饮片的主要差异成分峰为 1号峰(辛弗林)和5号峰(未知成分)。结论:建立的指纹图谱能够系统地反映生青皮和醋青皮化学成分的差异,醋炙后成分(5号峰)可以作为区别青皮生、醋饮片的质量标志物,可为制定更加合理的醋青皮质量标准和研究青皮醋炙炮制原理提供科学依据。
Objective: To analyze the chemical composition of Qingpi (Citri Reticulatae Pericarpium Viride) and compare Qingpi with Cuqingpi (Citri Reticulatae PericarpiumViride processed with vinegar), so as to screen the quality markers of Cuqingpi. Methods: The HPLC fingerprints of 10 batches of Qingpi and Cuqingpi were established. Chemometric analysis like similarity analysis, cluster analysis, principal component analysis were used to analyze the difference of components between Citri Reticulatae Pericarpium Viride before and after processing. Results: In their HPLC fingerprints, eight common peaks were identified in Qingpi and nine common peaks were identified in Cuqingpi. Peak 5 in Cuqingpi was not found in Qingpi. According to chemometric analysis, Qingpi and Cuqingpi could be clustered respectively. The main difference component peaks were peak 1 (synephrine) and peak 5(unknown component). Conclusion: The established HPLC fingerprint analysis method can systematically reflect the differences of chemical components between Qingpi and Cuqingpi. The new component (peak 5) can be used as a quality marker to distinguish Qingpi and Cuqingpi. The experimental results provide a scientific basis for formulating a more reasonable quality standard of Cuqingpi and studying the processing principle of Cuqingpi.
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