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首页> 外文期刊>Natural product communications >Chromatographic Fingerprint Combined with Content of Asperosaponin VI and Antioxidant Activity for Quality Evaluation of Wine-fried Dipsaci Radix
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Chromatographic Fingerprint Combined with Content of Asperosaponin VI and Antioxidant Activity for Quality Evaluation of Wine-fried Dipsaci Radix

机译:色谱指纹图谱结合曲霉皂苷VI的含量和抗氧化活性对酒中Dipsaci基的质量进行评价

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摘要

Dipsaci Radix, the dry root of Dipsacusasper Wall. ex Henry, is a commonly used traditional Chinese medicine (TCM). A novel comprehensive method was proposed for quality evaluation of wine-fried Dipsaci Radix by an integrated data including three aspects of information: high performance liquid chromatography (HPLC) fingerprint, asperosaponin VI content and antioxidant activity (AA). Various indicators including fingerprint similarity, asperosaponin VI content and AA were respectively employed for quality assessment of processed Dipsaci Radix samples. Results showed that considerable differences existed in quality of processed samples with different processing conditions according to three indicators. Among the factors affecting quality of wine-fried Dipsaci Radix, heating temperature was the most influential factor based on analysis of variance (ANOVA), and should be cautiously controlled. The three evaluation indicators respectively used for optimization of processing technology suggested different optimal conditions of wine-frying. Therefore, a combined indicator based on three evaluation indicators was used for determination of optimal processing condition. Multivariate statistical methods such as Hierarchical Clustering Analysis (HCA) and Principal Components Analysis (PCA) were both employed to classify the processed samples for quality evaluation. To more comprehensively evaluate the quality of wine-fried Dipsaci Radix, HPLC fingerprint combined with content of asperosaponin VI and AA may be a reasonable and practical approach.
机译:Dipsaci Radix,Dipsacusasper Wall的干燥根。前亨利(Henry)是常用的中药(TCM)。提出了一种新颖的综合方法,通过综合信息,包括三个方面的信息对酒中Dipsaci Radix进行质量评估:高效液相色谱(HPLC)指纹图谱,过氧化物酶VI含量和抗氧化活性(AA)。指纹图谱相似性,过氧化物酶VI含量和AA的各种指标分别用于加工的Dipsaci Radix样品的质量评估。结果表明,根据三个指标,在不同处理条件下的样品质量存在很大差异。根据方差分析(ANOVA),在影响酒炒Dipsaci Radix质量的因素中,加热温度是影响最大的因素,应谨慎控制。分别用于优化加工工艺的三个评估指标提出了不同的酿酒条件。因此,基于三个评估指标的组合指标用于确定最佳加工条件。多元统计方法(例如层次聚类分析(HCA)和主成分分析(PCA))均用于对处理后的样品进行分类以进行质量评估。为了更全面地评估酒糟Dipsaci Radix的质量,HPLC指纹图谱结合过氧化物酶VI和AA的含量可能是一种合理而实用的方法。

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