目的 将高效液相色谱(HPLC)指纹图谱、抗氧化活性研究与化学计量学分析相结合,对15批蓬莪术多糖进行质量评价。方法 以葡萄糖为对照品,采用苯酚-硫酸法测定总糖含量;以三氟乙酸水解蓬莪术多糖,采用1-苯基-3-甲基-5-吡唑啉酮柱前衍生化-高效液相色谱法(PMP-HPLC)建立蓬莪术多糖的指纹图谱,评价指纹图谱相似度、层次聚类分析和偏最小二乘法-判别分析;使用1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、羟自由基清除能力和Fe3+总还原能力为指标测定抗氧化活性,评价蓬莪术多糖的抗氧化活性。结果 蓬莪术多糖指纹图谱鉴别了6个共有峰,分别为甘露糖、鼠李糖、半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖。基于相似度评价和聚类分析、偏最小二乘法-判别分析,选择甘露糖、葡萄糖和半乳糖醛酸作为潜在的化学标记物,DPPH自由基清除能力对应的抗氧化活性可作为辅助鉴别的候选检测指标。结论 建立蓬莪术多糖PMP-HPLC指纹图谱,结合抗氧化活性可为蓬莪术多糖质量控制提供更全面的参考。
Abstract
OBJECTIVE To evaluate the quality of 15 batches of Curcuma phaeocaulis polysaccharide (CPP) from different areas by the combination of HPLC fingerprint, antioxidant activity and stoichiometric analysis. METHODS With glucose as the control substance, the content of total sugar was determined by phenol-sulfuric acid method, CPP was hydrolyzed by trifluoroacetic acid, and the fingerprint of polysaccharide was established by PMP-HPLC, and the similarity of fingerprint, hierarchical cluster analysis and partial least square-discriminant analysis were evaluated. The antioxidant activity of CPP was evaluated by using the DPPH free radical scavenging ability, hydroxyl radical scavenging ability and total Fe3+ reducing ability as indexes. RESULTS Six common peaks were identified by the fingerprint of CPP, which were mannose, rhamnose, galacturonic acid, glucose, galactose and arabinose. Based on similarity evaluation, cluster analysis and partial least square-discriminant analysis, mannose, glucose and galacturonic acid were selected as potential chemical markers, and the antioxidant activity corresponding to DPPH free radical scavenging activity could be used as candidate detection indexes for auxiliary identification. CONCLUSION The establishment of PMP-HPLC fingerprint of CPP combined with antioxidant activity can provide a more comprehensive reference for the quality control of Rhizoma Curcumae polysaccharide.
关键词
蓬莪术多糖 /
PMP-HPLC指纹图谱 /
抗氧化活性 /
化学统计学
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Key words
Curcuma phaeocaulis polysaccharide /
PMP-HPLC fingerprint /
antioxidant activity /
chemical statistics
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中图分类号：
R282
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参考文献
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脚注
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基金
国家重点研发计划项目资助(2019YFC1711500);中国食品药品检定研究院中青年发展研究基金课题资助(2022A5-1020052210205)
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