牛尾菜HPLC指纹图谱及抗氧化活性谱效关系研究

为筛选牛尾菜抗氧化作用的药效活性物质,提升牛尾菜的药材质量控制标准,该研究测定了13批牛尾菜的高效液相指纹图谱,并进行相似度评价和聚类分析,采用偏最小二乘回归分析法将共有峰与抗氧化的抑制率进行关联性分析,并进行单体化合物抗氧化试验验证。结果表明:(1)该文建立了含有14个主要共有峰的13 批牛尾菜HPLC指纹图谱。(2)13批牛尾菜样品聚为两类。(3)指纹图谱中的1、2、3、5、6、9、14号峰面积与抗氧化效果呈正相关,4、7、8、10、11、12号峰与抗氧化效果呈负相关,其中9、11、3、4、5号峰的VIP值均大于1。(4)9号峰为齐墩果酸,10号峰为熊果酸,9 号峰对ABTS 自由基的清除能力最大。该研究认为牛尾菜抗氧化作用不是单一成分起作用,而是多种成分综合作用的结果,其中9号峰(齐墩果酸)可能是牛尾菜具有抗氧化作用的物质基础。

Correlation analysis between HPLC fingerprint of Smilax riparia and antioxidant activity

In order to investigate the relationship between antioxidant efficacy and active components of Smilax riparia, the HPLC fingerprint of S. riparia extracts were determined, similarity evaluation and cluster analysis are carried out, while analysis software was used for PLSR to establish the spectra effect relationship, and validation test of in vitro anti-oxidation was carried out. The results were as follows:(1)HPLC fingerprints of 13 batches of S. riparia with 14 main common peaks were established.(2)Thirteen batches of S. riparia samples were grouped into two categories, the samples of S. riparia with close geographical location were clustered into one group, and the chemical fingerprints of S. riparia with close geographical location were highly similar.(3)PLSR showed that the areas of peaks 1, 2, 3, 5, 6, 9 and 14 in the fingerprint were positively correlated with the antioxidant effect, while the areas of peaks 4, 7, 8, 10, 11 and 12 were negatively correlated with the antioxidant effect, the VIP values of peaks 9, 11, 3, 4 and 5 were all greater than 1.(4)Peak 9 was oleanolic acid, Peak 10 was ursolic acid, and Peak 9 had the largest scavenging capacity for ABTS free radicals. Therefore, antioxidant efficacy of S. riparia is contributed by a combined action of multi-components rather than one component. Peak 9(oleanolic acid)may be the material basis of the antioxidation effect of S. riparia.