Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (4): 760-772.DOI: 10.3969/j.issn.1004-1524.20230644

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Quality evaluation of Oryzae fructus germinatus based on multi-component content analysis and fingerprint analysis

ZHAO Yue1(), HU Xiaofeng1, ZHANG Shuangshuang1, LI Lei1, ZHAO Yongqin1,*(), WANG Ruwei2,*()   

  1. 1. College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou 311400, China
    2. Yangzijiang Pharmaceutical Group Co., Ltd., Taizhou 225321, Jiangsu, China
  • Received:2023-05-17 Online:2024-04-25 Published:2024-04-29
  • Contact: ZHAO Yongqin,WANG Ruwei

Abstract:

Based on HPLC multi-component content determination and fingerprint technology, combined with chemical pattern recognition method, the quality level of Oryzae fructus germinatus was evaluated, which provided a basis for further research and development of Oryzae fructus germinatus. The fingerprints of 18 batches of Oryzae fructus germinatus were established by HPLC. Three main phenolic acids in Oryzae fructus germinatus were identified by reference substances, and the contents of three phenolic acids in samples were determined. Similarity evaluation, cluster analysis, principal component analysis and factor loading analysis were performed by the Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine (2012 Edition). A total of 6 common peaks were identified in the fingerprints of 18 batches of Oryzae fructus germinatus, and 3 common peaks were identified as vanillic acid, p-coumaric acid and ferulic acid. The similarity of the fingerprints ranged from 0.868 to 0.995, with good consistency. The contents of vanillic acid, p-coumaric acid and ferulic acid in the samples were 16.70-54.10 μg·g-1, 27.00-49.54 μg·g-1 and 23.09-50.81 μg·g-1, respectively. The samples were divided into three categories by cluster analysis, 16 batches of 18 batches of samples were clustered into one category, the samples of Hangzhou (S14) in Zhejiang and Hangzhou (S17) in Zhejiang were clustered into one category respectively. The principal component analysis was evaluated by two principal components. The top two comprehensive scores greater than 1 were S14 and S17, respectively. There was a significant correlation between the total content of three phenolic acids in 18 batches of samples and the comprehensive score of principal component analysis. The established quality evaluation method of Oryzae fructus germinatus is simple and reliable. Vanillic acid, p-coumaric acid and ferulic acid can be used as index components for quality evaluation of Oryzae fructus germinatus.

Key words: Oryzae fructus germinatus, content determination, vanillic acid, p-coumaric acid, ferulic acid, fingerprints

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