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| Study on the influence of discoloration Baiji slices on its quality based on the UPLC fingerprint and multi-component chemometrics |
| Hits 105 Download times 97 Received:February 28, 2024 |
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| DOI
10.11656/j.issn.1672-1519.2024.08.16 |
| Key Words
Baiji;chromatic value;fingerprint;militarine;canonical correlation analysis |
| Author Name | Affiliation | E-mail | | ZHANG Jia | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | YUAN Jinfeng | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | CHAI Chongchong | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | SONG Yiyan | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | YAN Shuyu | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | CHEN Yilin | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | | | LIU Na | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | 837118072@qq.com | | LI Fei | College of Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 102488, China | lf668@sina.com |
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| Abstract
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| [Objective] To investigate the effect of green color on the quality of Baiji slices，and clarify the correlation between the contents of main chemical components and chromatic values. [Methods] The CM-5 colorimeter was used to measure the chromatic value of Baiji slices，the content of aflatoxin was detected by the fluorescence method，and UPLC fingerprint was also established for multi-component content determination. The OPLS-DA chemometric method was used to explore the differential biomarkers that affect the quality of Baiji slices，and the typical correlation analysis was performed between the chromatic value and the content of the biomarkers. [Results] By the comparison the chromaticity values，polysaccharides，and the content of eight characteristic peaks of five white，normal and green Baiji slices batches，it was found that polysaccharides，militarine，gymnoside Ⅲ，and dactylorhin A could be used to distinguish the normal and green colored Baiji slices. Typical correlation analysis shows that as the Baiji slices turn green，the L*，a*，and E* values decrease，while the b* value increases，and the contents of militarine，dactylorhin A，glucose Ⅲ，and polysaccharides also increase. [Conclusion] When the Baiji slices became green，the content of four main components，including polysaccharides，militarine，and others，significantly increased，and there was a significant correlation with chromaticity values. However，the impact of color changes on its pharmacological effects deserves further research. |
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