主 办:北 京 中 医 药 大 学
ISSN 1006-2157 CN 11-3574/R

JOURNAL OF BEIJIGN UNIVERSITY OF TRADITIONAL CHINE ›› 2018, Vol. 41 ›› Issue (5): 383-394.doi: 10.3969/j.issn.1006-2157.2018.05.006

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Quantitative determination of phenolic characteristic components and their quality representation and correlation analysis of specific chromatograms in Shaji*

Zhang Yuanyuan1, Lyu Shan1, Chen Mengjie1, Kong Jing1, Sun Rendi2, Zhang Yuanyuan2, Lu Dongbo1, Wu Qiuhong1, Li Wenxia1, Wang Menglin3, Fan Yuanyuan1, Feng Xin1, Li Sitong1, Huang Yujuan1, Jiang Yanyan1,4, Shi Renbing1,4#

  1. 1 Key Laboratory of Exploring Effective Substances of Classical and Famous Formulas of State Administration of Traditional Chinese Medicine, School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China;
    2 Shanghai GreenValley Shengmingyuan Pharmaceutical Co., Ltd, Shanghai 201700, China;
    3 School of Chinese Medicine, Capital University of Medical Sciences, Beijing 100069, China;
    4 Quality Control Technology and Engineering Center of Chinese Medicine, Beijing Municipal Commission of Education, Beijing 102488, China;
  • Received:2018-01-13 Online:2018-05-30 Published:2018-05-30
  • Supported by:
    National Sci-Tech Plan of the 12th Five-Year Plan (No. 2012BAI29B06)

Abstract: Objective To establish an analysis method for quantitatively determining phenolic characteristic components and correlation analyzing their quality representation of specific chromatograms in Shaji (Seabuckthorn Fruit, Hippophae rhamnoides), and to review the quality of Shaji effectively and accurately by applying association analysis-reviewing mode. Methods HPLC-PDA method was used to quantitatively determine the content of phenolic characteristic components in 11 batches of Shaji (protocatechuic acid, ellagic acid, narcissin, quercetin, isorhamnetin), and to establish phenolic specific chromatograms of Shaji. The quality of 11 batches of Shaji was characterized based on teasing characteristic peaks and chemical types. The quantity of 11 batches of Shaji was characterized based on quantity and peak areas of protocatechuic acid, ellagic acid, narcissin, quercetin, isorhamnetin, phenolic acids (represented by protocatechuic acid) and flavonoids (represented by narcissin) in the specific chromatograms. The characterized results of quality and quantity of 11 batches of Shaji were given association analysis based on baseline material of Shaji. Results The characteristic components of protocatechuic acid, ellagic acid, narcissin, quercetin, isorhamnetin all had good linear correlation, and the results of methodological investigation were in accordance with the quantitative determination requirements. Taken batch 7 of Shaji as baseline material, there were totally 18 characteristic peaks in phenolic specific chromatograms of Shaji, including 3 peaks of phenolic acids and 15 peaks of flavonoids, and all 18 characteristic peaks appeared in the chromatograms of 11 batches of Shaji. The quantity of characteristic components were higher in batch 8, 7, 10, 4, 5, 11 and 1 after analyzed and reviewed by using association analysis-reviewing mode. The relevance of batch 6, 2, 3, 1 and 11 was the highest with baseline material of Shaji. Comprehensive reviewing showed that the excellent extents of batch 1, 11, 8, 6 and 7 were prior. Conclusion The quantitative determination method of phenolic characteristic components in Shaji established in this study is easy and accurate. The association analysis-reviewing mode for quality characterization of phenolic specific chromatograms can be used for analyzing the quality and application validity of Shaji and reviewing quality of Shaji effectively and accurately.

Key words: Shaji (Seabuckthorn Fruit, Hippophae rhamnoides), phenols, specific chromatograms, correlation analysis, quality review

CLC Number: 

  • R284.1