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

文献类型： 外文期刊

第一作者： Zhou, Weiwei

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

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

期刊名称：SEPARATIONS （ 影响因子：2.6； 五年影响因子：2.7 ）

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年卷期： 2024 年 11 卷 4 期

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收录情况： SCI

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 degrees 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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