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.
WANG Yang, DU Xiao-lei, SUN Zi-wei, BI Jian-yun, XU Li-li, LI Hui-fen, CUI Wei-liang
. Screening of quality markers of Cuqingpi by HPLC fingerprint and chemometric analysis*[J]. Chinese Journal of Pharmaceutical Analysis, 2022
, 42(8)
: 1448
-1456
.
DOI: 10.16155/j.0254-1793.2022.08.19
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