Discrimination of Wild Paris Based on Near Infrared Spectroscopy and High Performance Liquid Chromatography Combined with Multivariate Analysis

文献类型： 外文期刊

第一作者： Zhao, Yanli

作者： Zhao, Yanli;Zhang, Ji;Wang, Yuanzhong;Jin, Hang;Yuan, Tianjun;Li, Wei;Yang, Shihua;Hou, Ying;Shen, Tao

作者机构：

期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）

ISSN： 1932-6203

年卷期： 2014 年 9 卷 2 期

页码：

收录情况： SCI

摘要： Different geographical origins and species of Paris obtained from southwestern China were discriminated by near infrared (NIR) spectroscopy and high performance liquid chromatography (HPLC) combined with multivariate analysis. The NIR parameter settings were scanning (64 times), resolution (4 cm(-1)), scanning range (10000 cm(-1)similar to 4000 cm(-1)) and parallel collection (3 times). NIR spectrum was optimized by TQ 8.6 software, and the ranges 7455 similar to 6852 cm(-1) and 5973 similar to 4007 cm(-1) were selected according to the spectrum standard deviation. The contents of polyphyllin I, polyphyllin II, polyphyllin VI, and polyphyllin VII and total steroid saponins were detected by HPLC. The contents of chemical components data matrix and spectrum data matrix were integrated and analyzed by partial least squares discriminant analysis (PLS-DA). From the PLS-DA model of NIR spectrum, Paris samples were separated into three groups according to the different geographical origins. The (RX)-X-2 and Q(2)Y described accumulative contribution rates were 99.50% and 94.03% of the total variance, respectively. The PLS-DA model according to 12 species of Paris described 99.62% of the variation in X and predicted 95.23% in Y. The results of the contents of chemical components described differences among collections quantitatively. A multivariate statistical model of PLS-DA showed geographical origins of Paris had a much greater influence on Paris compared with species. NIR and HPLC combined with multivariate analysis could discriminate different geographical origins and different species. The quality of Paris showed regional dependence.

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