Quantitative Determination of Phenolic Characteristic Components in Taraxaci Herba and Its Correlation Analysis of Quality Characterization of Specific Chromatogram

CHEN Meng-jie; KONG Jing; ZHANG Yuan-yuan; HE Jing; SUN Ren-di; HUANG Guang-wei; LU Dong-bo; WU Qiu-hong; WANG Meng-lin; LI Wen-xia; LI Si-tong; FAN Yuan-yuan; FENG Xin; HUANG Yu-juan; JIANG Yan-yan; SHI Ren-bing

doi:10.13422/j.cnki.syfjx.20181403

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Quantitative Determination of Phenolic Characteristic Components in Taraxaci Herba and Its Correlation Analysis of Quality Characterization of Specific Chromatogram

更新时间：2024-01-04

- Quantitative Determination of Phenolic Characteristic Components in Taraxaci Herba and Its Correlation Analysis of Quality Characterization of Specific Chromatogram
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 16, Pages: 12-20(2018)
- 作者机构：
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- DOI：10.13422/j.cnki.syfjx.20181403
  CLC： R284.1
- Published：2018
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CHEN Meng-jie, KONG Jing, ZHANG Yuan-yuan, et al. Quantitative Determination of Phenolic Characteristic Components in Taraxaci Herba and Its Correlation Analysis of Quality Characterization of Specific Chromatogram[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(16): 12-20.
DOI：

CHEN Meng-jie, KONG Jing, ZHANG Yuan-yuan, et al. Quantitative Determination of Phenolic Characteristic Components in Taraxaci Herba and Its Correlation Analysis of Quality Characterization of Specific Chromatogram[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(16): 12-20. DOI： 10.13422/j.cnki.syfjx.20181403.

摘要

目的：建立蒲公英酚类特征成分的含量测定方法及其酚类特征图谱质量表征关联分析方法，应用关联分析评价模式，以有效、精准地评价蒲公英饮片质量。方法：采用HPLC对15批蒲公英饮片中的酚类特征成分（原儿茶酸、单咖啡酰酒石酸、绿原酸、咖啡酸、对香豆酸、异绿原酸A和菊苣酸、木犀草素、木犀草苷）进行含量测定。建立蒲公英酚类特征图谱，基于特征图谱中特征峰的梳理及所属化学类型对15批蒲公英饮片进行质的表征；基于特征图谱中特征成分原儿茶酸，单咖啡酰酒石酸，绿原酸，咖啡酸，对香豆酸，异绿原酸A，菊苣酸，木犀草苷，木犀草素及酚酸类（以咖啡酸表征），黄酮类（以木犀草素表征）的含量和峰面积分别对15批蒲公英饮片进行量的表征，并基于基准饮片对15批蒲公英饮片质与量的表征结果进行关联性分析。结果：各特征成分均具有良好的线性关系，方法学考察符合定量要求。以样品S1为基准饮片，在蒲公英酚类特征图谱中共含有14个特征峰，其中酚酸类成分特征峰10个，黄酮类成分特征峰4个，15批饮片色谱图中均含有此14个特征峰。采用质量表征关联分析与评价模式，得出特征成分含量总体较高的样品为S3，S14，S4，S6，S9和S12；与基准饮片关联度较高的样品为S10，S6，S12，S7和S2；综合评价得优良度居前的样品为S6，S12，S3，S10和S1。结论：所建立的蒲公英酚类特征成分含量测定方法简便、准确，构建的蒲公英酚类特征图谱质量表征关联分析模式可用于分析蒲公英饮片的质量与应用有效性，可有效精准地评价蒲公英的质量。

Abstract

Objective: To establish the method of quantitative determination for phenolic characteristic components in Taraxaci Herba

and establish the correlation analysis of quality characterization of its phenolic characteristic spectrum.Evaluation mode of correlation analysis was used to evaluate the quality of Taraxaci Herba pieces effectively and accurately. Method: HPLC was used to determine the contents of characteristic components in 15 batches of Taraxaci Herba pieces

including protocatechuic acid

monoacyl tartaric acid

chlorogenic acid

caffeic acid

p-coumaric acid

isochlorogenic acid A

cichoric acid

galuteolin and luteolin.The phenolic characteristic spectrum of Taraxaci Herba pieces was established.The quality of 15 batches of Taraxaci Herba pieces were characterized based on the number and chemical type of peaks in characteristic spectrum.The quantity of 15 batches of Taraxaci Herba pieces was represented based on the content and peaks area of characteristic components[protocatechuic acid

monoacyl tartaric acid

chlorogenic acid

caffeic acid

p-coumaric acid

isochlorogenic acid A

cichoric acid

galuteolin

luteolin

phenolic acids(characterized by caffeic acid) and flavonoids(characterized by luteolin)]in characteristic spectrum.Correlation analysis of quality and quantity of Taraxaci Herba pieces was then performed based on reference pieces. Result: The characteristic components of Taraxaci Herba pieces had a good linear relationship and the methodological investigation were in accordance with the quantitative requirements.As the reference substance

characteristic spectrum of batch 1 contained 14 characteristic peaks(10 peaks of phenolic acids and 4 peaks of flavonoids)

which all appeared on the chromatograms of 15 batches of Taraxaci Herba pieces.Taking the evaluation mode of quality characterization and correlation analysis

S14

S12 pieces contained higher effective characteristic components

while S10

S12

S2 pieces had higher relevance with the reference piece.Consolidated quality characterization and correlation analysis

the quality of S6

S12

S10

S1 were excellent. Conclusion: The established HPLC for determining the contents of characteristic components of Taraxaci Herba is simple and accurate.The mode for the quality characterization and correlation analysis of phenolic characteristic spectrum can be used to analyze the quality and application effectiveness of Taraxaci Herba pieces

and it can effectively and accurately evaluate the quality of this pieces.

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