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目的:研究不同加工方法对贯叶连翘中5种主要黄酮类成分的影响及变化规律,以寻找适宜的干燥方法和条件。方法:贯叶连翘全草洗净泥土,分别经4、-20、-80℃储存48 h后阴干,直接阴干和晒干方法进行加工后,剪切后得到5组样本。采用超高液相色谱(UPLC-PDA)测定贯叶连翘中5种主要的黄酮类成分含量。将5种不同加工方法处理样品的数据标准化处理,以主成分分析法(PCA)综合评价贯叶连翘经不同加工方法处理后其中的黄酮类成分的含量变化规律,并对不同加工方法进行多元比较。结果:经UPLC分析,贯叶连翘5种黄酮类化合物均可在10 min内出峰,且在各自的线性范围内线性关系良好(r>0.999 1),检出限范围为0.020~0.107μg·mL~(-1),定量限范围为0.133~0.667μg·m L-1,平均加样回收率为95.05%~102.47%,相对标准偏差(RSD)值为0.13%~1.99%。PCA结果显示,不同处理方法对贯叶连翘成分含量影响综合评分依次为:晒干>-80℃>-20℃>阴干>4℃。结论:建立的UPLC方法快捷、灵敏、准确,适用于5种主要黄酮类成分的同时测定。PCA结果说明,不同加工方法对贯叶连翘中黄酮类活性成分有一定影响,综合主要成分的变化规律,选择-20℃冷冻48 h后晾干作为优化的加工方法。
Objective: To study the effects of different processing methods on the five main flavonoids in Hypericum perforatum and to find out the suitable drying methods and conditions. Methods: The whole plant was washed with the soil of Hypericum perforatum. After being stored at 4, -20, -80 ℃ for 48 h, respectively, the samples were dried in the shade, directly dried in the air and dried in the sun. Five samples were obtained after shearing. The contents of five major flavonoids in Hypericum perforatum were determined by UPLC-PDA. Five different processing methods were used to standardize the data processing of the samples. Principal component analysis (PCA) was used to evaluate the content of flavonoids in different processing methods of Hypericum perforatum, and the multivariate comparison was made among different processing methods. Results: UPLC analysis showed that the five flavonoids of Hypericum perforatum peaked within 10 min and their linearity was good (r> 0.999 1). The limits of detection were 0.020-0.107 μg · mL ~ (-1). The limits of quantification ranged from 0.133 to 0.667 μg · m L-1. The average recoveries were 95.05% -102.47%. The relative standard deviations (RSDs) ranged from 0.13% to 1.99%. The results of PCA showed that the effects of different treatment methods on the content of Hypericum perforatum were as follows: dried> -80 ℃> -20 ℃> dried> 4 ℃. Conclusion: The established UPLC method is fast, sensitive and accurate and suitable for the simultaneous determination of five main flavonoids. PCA results show that different processing methods have some effect on flavonoids in Hypericum perforatum. According to the variation of main components, we choose the method of drying at -20 ℃ for 48 h and then drying as the optimized processing method.