HPLC fingerprint analysis of Zanthoxylum bungeanum Maxim

文献类型： 外文期刊

第一作者： Wu, Yuhan

作者： Wu, Yuhan;Zhuo, Zhihang;Liu, Biyu;Xu, Danping;Wang, Chunxia

作者机构：

关键词： HPLC; Fingerprint; Zanthoxylum bungeanum; Principal component analysis

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 147 卷

页码：

收录情况： SCI

摘要： Zanthoxylum bungeanum Maxim. is widely cultivated in China. renowned for its characteristic numbing spiciness. A method to evaluate the numbing substances in Z. bungeanum from different regions using high-performance liquid chromatography (HPLC) fingerprinting was established. Through a traditional Chinese medicine chromatographic fingerprint similarity evaluation system, 11 common fingerprint peaks were identified in Z. bungeanum. These peaks were subsequently used for similarity evaluation (SE), hierarchical cluster analysis (HCA), and principal component analysis (PCA). The 10 batches of samples exhibited high similarity (similarity index > 0.989). HCA and PCA results revealed that the 10 batches of samples could be categorized into three groups. This method is simple, fast, and reproducible, providing a valuable reference for the overall authenticity of Z. bungeanum. Furthermore, quantitative analysis of three pungent compounds in the 10 samples yielded results consistent with SE, HCA, and PCA findings. Among the 11 common peaks, three hydroxyl compounds (hydroxy-alpha-sanshool, hydroxy-beta-sanshool, and hydroxy-gamma-sanshool) were identified. The establishment of these fingerprints offers a foundation for the authenticity of Z. bungeanum based on its numbing compounds. By integrating HPLC fingerprinting, multi-component quantification, and chemometric analysis, this method effectively assesses and differentiates the quality of Z. bungeanum samples.

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