数字农科院2.0

Quality Evaluation and Identification of Phyllanthi fructus (Yuganzi) Based on the Spectrum-Effect Relationship

文献类型： 外文期刊

作者： Weiwei Zhou;Bencheng Wu;Ling Liu;Jun Li;Dongdong Shi;Xiumei Li

作者机构：

关键词： antioxidant effects;identification;quality evaluation;spectrum-activity relationship;Yuganzi

期刊名称： Separations

ISSN： 2297-8739

年卷期： 2024 年 11 卷 4 期

页码：

收录情况： SCIE（2024版）

摘要： To establish a quality evaluation and identification method for Phyllanthi fructus (Yuganzi), the spectrum-effect relationship was explored. A high-performance liquid chromatography (HPLC) fingerprint was established using ultraviolet spectrophotometry, and the in vitro antioxidant activity was determined using a total antioxidant capacity assay kit. Similarity analysis, hierarchical cluster analysis (HCA), and partial least squares regression (PLSR) were performed to establish the spectrum-effect relationships. Thirteen batches of Yuganzi were collected for testing. The results revealed that the optimal chromatographic conditions for the HPLC fingerprint were as follows: the mobile phase consisted of 0.1% phosphoric acid solution (A) and acetonitrile (B), the detection wavelength was 214 nm, the column temperature was 30 °C, and the flow rate was 0.8 mL/min. Among the batches of samples, the similarity values of 10 samples (S1–S10) from Yunnan were larger than 0.995; the similarity values of 3 samples (S11–S13) from India, Gaoligong Mountain, and Fujian were less than or equal to 0.986. Furthermore, nineteen characteristic peaks of Yuganzi were calibrated using fingerprint evaluation software. The study on the spectrum-effect relationship further revealed that compounds corresponding to peaks 5 and 8 were potentially key ingredients for the quality evaluation and identification of Yuganzi, closely related to the stable antioxidant activities of Yuganzi. The spectrum-effect relationship is an agile and efficient approach that can ensure the intra-assay stability of Yuganzi from same region and identify Yuganzi from different regions. Compounds with antioxidant activity can be identified as quality markers for Yuganzi.

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