ABSTRACT
OBJECTIVE：To establish characteristic chromatogram of Cornus officinalis and its different wine-processedproducts，investigate the differences of chromaticity values，and analyze them with chemical pattern recognition technology.METHODS：UPLC method was adopted. Using loganin as reference，UPLC characteristic chromatograms were drawn for 10batches of C. officinalis and 20 batches of different wine-processed products （stewing with wine，steaming with wine）. TCMFingerprint Similarity Evaluation System（2012A edition）was used for similarity evaluation，and common peaks were confirmed.The chromaticity values [lightness（L），red and green tone value（a），yellow and blue tone value（b），color difference value（ΔE）]were determined by spectrophotometer. SPSS 20.0 and SIMCA 14.0 software were used for cluster analysis，principal componentanalysis and partial least squares-discriminant analysis；taking the area of characteristic peak and chromaticity value as indexes，andthe variable importance projection greater than 1 as the standard，the difference markers affecting its quality were screened.RESULTS：There were 6 common peaks in the chromatograms for decoction piece of C. officinalis，7 common peaks forwine-processed C. officinalis（stewing with wine）and wine-processed C. officinalis（steaming with wine）. Four components wereidentified as gallic acid，5-hydroxymethylfurfural，morroniside，loganin. 5-hydroxymethylfurfural was produced after processing.The similarity between C. officinalis and different wine-processed products （stewing and steaming with wine） was low（0.869-0.937，0.845-0.944），but the similarity between different wine-processed products was higher than 0.99. ΔL，Δa，Δb and ΔEof C. officinalis decoction pieces and wine-processed C. officinalis decoction pieces（stewing in wine）were －9.42-－3.58，－24.92- －15.00，－11.33- －7.00 and 17.01-28.12，respectively. ΔL，Δa，Δb and ΔE of C. officinalis decoction pieces and wine-processed C. officinalis（steaming in wine）decoction pieces were －8.58-－2.42，－25.08-－13.83，－10.92-－6.08，15.58-28.67. ΔL，Δa，Δb and ΔE of wine-processed C. officinalis decoction pieces（stewing and steaming with wine）were －2.17-3.00，－0.75-2.50， 0.25-1.42 and 1.25-3.83，respectively. Results of cluster analysis showed that 30 batches of sample were clustered into two categories，S1-S10 were clustered into one category，and S11-S30 were clustered into other category. Principal component analysis showed that cumulative contribution rate of former two main components was 83.147％. Results of partial least squares-discriminant analysis showed that morroniside，No.5 peak and chromaticity values（L，a，b）were the difference markers affecting its quality. CONCLUSIONS：Established UPLC characteristic chromatogram is stable and feasible，and can be used to rapidly identify C. officinalis and its different wine-processed products. Established chemical mode can be used to identify different wine-processed products.
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OBJECTIVE：To provide reference for the identification and proces sing end-point determination of raw Morus alba and its processed products （honey-processed M. alba ）. METHODS ：UPLC method was adopted. The determination was performed on Waters BEH Shield RP C 18 column with mobile phase consisted of acetonitrile- 0.1％ phosphoric acid solution （gradient elution ） at the flow rate of 0.30 mL/min. The column temperature was set at 30 ℃. The program wavelengths were set at 280 nm（0-4 min） and 320 nm（4-35 min）. Similarity Evaluation System for Chromatogram Fingerprint of TCM （2012 edition）was used to establish UPLC fingerprint and carry out similarity evaluation of 13 batches of M. alba and honey-processed M. alba . The chromatographic peaks were identified with reference substance fingerprint. The colorimetric value （L，a，b） of 13 batches of M. alba and honey-processed M. alba powder were determined ，and average total colorimetric value （E）was calculated. OPLS-DA and cluster analysis were adopted to analyze the differences in fingerprints and colorimetric values of M. alba before and after processing. At the same time ，the dynamic change rule of fingerprint and colorimetric value of honey-processed M. alba at different processing time points were analyzed to determine the processing end-point. RESULTS ：There were obvious differences in fingerprints before and after processing ，and the similarity of 13 batches of M. alba and honey-processed M. alba were all higher than 0.9. Totally 21 common peaks were calibrated for M. alba ，and 23 common peaks for honey-processed M. alba ；peak 1 and peak 2 were newly produced compounds of honey-processed M. alba . Peak 2，peak 7，peak 14 and peak 19 were identified as 5-hydroxymethylfurfural， mulberry glucoside A ，oxidized resveratrol ，mulberry flavonoids G. Results of OPLS-DA showed that the peak area-sample quantity ratio of peak 1，peak 2，peak 18，peak 20 and the chromaticity values （L，a，b）were the most important factors affecting the difference of raw and processed products of M. alba . When the E ranged 75.84-80.88 as the processing end-point of honey-processed M. alba ，the processing time was determined as 22-34 min. CONCLUSIONS ： The established UPLC fingerprint and colorimetric value determination method can be used to identify the raw and processed products of M. alba as well as determine the processing end-point of honey-processed M. alba .
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OBJECTIVE：To e stablish UPLC characteristic chrom atograms of Euodia rutaecarpa ，processed E. rutaecarpa decoction piece ，water decoction and formula granules ，and to compare its relationship and difference. METHODS ：UPLC method was used. The determination was performed on YMC Triart C 18 column with mobile phase consisted of acetonitrile- 0.1％ phosphoric acid water solution （gradient elution ）at the flow rate of 0.3 mL/min. The detection wavelength was set at 254 nm，and column temperature was 30 ℃. The sample size was 1 μL. Using limonin as reference，the characteristic chromatograms of E. rutaecarpa ， processd E. rutaecarpa decoction piece ，water decoction and formula granules （each 10 batches，totally 60 batches）were drawn. The similarity was evaluated with TCM Chromatographic Fingerprint Similarity Evaluation System （2012 edition），and to determine the common characteristic peak. The differences of ratio of common characteristic peak area were evalucoted according to variance analysis. Meanwhile ，the cluster analysis and principal component analysis （PCA） were performed to research the differences of E. rutaecarpa ，processed E. rutaecarpa decoction piece ，water decoction and formula granules by using SPSS 20.0 software. RESULTS ：Totally 16 and 17 common peaks were respectively confirmed in characteristic chromatograms of E. rutaecarpa samples and processed E. rutaecarpa samples（decoction piece ，water decoction and formula granules ）. No. 8，9，11， 17 peaks were identified as limonin ，evodiamine，rutaecarpine and glycyrrhizic acid. Compared with decoction piece ，the similarities of characteristic peak between water decoction and formula granules were lower than 0.55，while those between water decoction and formula granule were higher than 0.95. Cluster analysis and PCA results showed that E. rutaecarpa decoction piece and processed E. rutaecarpa decoction piece could be clustered into one category ；E. rutaecarpa water decoction and formula granules could be clustered into one category ；processed E. rutaecarpa water decoction and formula granules could be clustered into one category. CONCLUSIONS ：Compared with E. rutaecarpa ，processed E. rutaecarpa additionally contain glycyrrhizic acid ； main che mical components of decoction piece ，water decoction and formula granules are basically the same ，but the contents of the components between decoction piece to water decoction and formula granules are different.
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OBJECTIVE: To investigate the effects of different dose compatibility of Scutellaria baicalensis-Rheum palmatum-Coptis chinensis based on Sanhuang Xiexin decoction (shorted for Xiexin decoction) on dissolution rate of baicalin and baicalein, and to provide reference for studying chemical mechanism of TCM compound dose composition compatibility. METHODS: HPLC method was used to determine the contents of baicalin and baicalein. By fixing the dose of S. baicalensis (3 g), using the dose of R. palmatum and C. chinensis as factors, dissolution rate of baicalin and baicalein as response value, two-factor and five-level central composite test was designed. The optimal dose compatibility of S. baicalensis-R. Palmatum-C. chinensis was optimized by response surface method, and compared with the dissolution rate of baicalin and baicalein in classic dose Xiexin decoction (S. baicalensis 3 g, R. Palmatum 6 g, C. chinensis 3 g). RESULTS: When the doses of S. baicalensis, R. palmatum, C. chinensis were 3, 1. 76, 0. 17 g, total dissolution rate of baicalin and baicalein was the highest in extract. The average total dissolution rate of baicalin and baicalein in validation test was 21. 89％ (RSD=0. 46％, n=3),and the relative error was 2. 88％ with the predicted value of 22. 54％. Compared with the classical dose of Xiexin decoction, the total dissolution rate of baicalin and baicalein in the optimum dose of S. baicalensis-R. Palmatum-C. chinensis in extract was increased by 47. 21％. CONCLUSIONS: The different dose compatibility of S. baicalensis-R. Palmatum-C. chinensis based on Xiexin decoction influence the dissolution of baicalin and baicalein to certain extent. When the doses of S. baicalensis, R. palmatum, C. chinensis are 3, 1. 76, 0. 17 g, dissolution rate of baicalin and baicalein are higher than that of classic dose.