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Method for evaluating color, flavor and taste multicomponent quantification combination fingerprint quality of saffron

A fingerprint and quality evaluation technology, which is applied in the field of saffron color and fragrance multi-component quantitative combined with fingerprint quality evaluation, can solve the problems of inaccurate representation and low specificity, and achieve improved safety and effectiveness, determination Results Consistent and reliable results

Active Publication Date: 2017-05-10
HUZHOU CENT HOSPITAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the specificity of this method is not strong, and it cannot accurately express the content of the three components of color, aroma and taste, such as crocin, which also absorbs at 257nm and 330nm, and there is interference

Method used

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  • Method for evaluating color, flavor and taste multicomponent quantification combination fingerprint quality of saffron
  • Method for evaluating color, flavor and taste multicomponent quantification combination fingerprint quality of saffron
  • Method for evaluating color, flavor and taste multicomponent quantification combination fingerprint quality of saffron

Examples

Experimental program
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Effect test

Embodiment 1

[0042] This embodiment provides a method for evaluating the quality of saffron color, fragrance and multi-component quantitative combination with fingerprint spectrum, and the specific steps are as follows:

[0043] A. HPLC conditions: Ultimate XB C18 column (250mm×4.6mm, 5μm); column temperature: 30°C; mobile phase: 0.4% formic acid (A)-methanol (B), gradient elution, 0-60min (B: 20%-100%); DAD wavelength range 200~600nm, 0-25min(260nm), 25-29min(440nm), 29-36min(260nm), 36-40.5min(440nm), 40.5-42.5min (310nm), 42.5-60min (440nm); flow rate: 0.8ml·min-1; injection volume: 10μL.

[0044] B. Mass spectrometry conditions: ion source: atmospheric pressure electrospray ion source (ESI); detection mode: positive and negative ions; full-scan mass-to-nucleus ratio (m / z): 50-1200; drying gas temperature: 350°C, drying gas flow rate: 12.0 L·min -1 , Nebulizing gas pressure: 35.0psi; Capillary voltage: 4.5kV; Collision voltage: 1.0V; The flow rate of the mobile phase entering the mass...

example 2

[0066] Example 2: Optimization of the preparation method of saffron test solution

[0067] 1. Instruments, reagents and materials

[0068] Agilent 1200 high performance liquid chromatography (Agilent, USA); Agilent 6330 ion trap mass spectrometer, equipped with electrospray ionization source (ESI) (Agilent, USA); AG135 electronic balance (Mettle Toledo, Switzerland); Milli-Q ultrapure Water meter (Millipore Corporation, USA); KQ-500DB CNC ultrasonic cleaner (Kunshan Ultrasonic Instrument Co., Ltd.).

[0069] Crocin-I (batch number: 111588-201202), crocin-II (batch number: 111589-201304), for HPLC content determination, were purchased from China National Institutes for Food and Drug Control; 101198434, Sigma Company, content>88%); picrocrocin (self-made, content>90%); methanol and formic acid are chromatographically pure (US Tedia Company), and other chemical reagents are analytically pure.

[0070]The saffron medicinal material is provided by the Huzhou saffron planting base...

example 3

[0082] Example 3: Establishment and analysis of 28 batches of domestic saffron wavelength-switched HPLC fingerprints

[0083] Get 28 batches of dry product saffron from different sources, detect by the above test solution preparation method and detection method, and obtain the high-performance liquid chromatograms of 28 batches of samples. Import 28 batches of sample HPLC spectrum signal data into the National Pharmacopoeia Commission "Chinese Medicine Fingerprint Similarity Evaluation System (2004A Edition)" software for processing, set S1 as the reference spectrum, select the "time window width" as 0.1min, and compare the generation of the spectrum The method is "median", select 11 chromatographic peaks with good stability and repeatability, strong absorption, and obvious characteristics as common characteristic peaks, perform multi-point calibration, automatic matching, and generate "control spectrum", see Figure 7 . The 11 common chromatographic peaks are:

[0084] 1: p...

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Abstract

The invention discloses a method for evaluating color, flavor and taste multicomponent quantification combination fingerprint quality of saffron. According to the method, first an HPLC-DAD-ESI-MSn technology is adopted to analyze and identify representative ingredients of color, flavor and taste in the saffron which are crocin, safranal and picrocrocin and the like, and 7 crocins, picrocrocin, aglycone (HTTC) of picrocrocin, safranal and 2 kaempferols are identified as flavonoids of aglycone. On the basis of color, flavor and taste multicomponent and mass spectrum identification in saffron, a wavelength switching HPLC-DAD technology is utilized to construct the method for multicomponent quality evaluation through the color, flavor and taste multicomponent quantification combination fingerprint, comprehensive quality analysis can be performed on saffron, and clinical application safety and effectiveness of saffron are improved.

Description

technical field [0001] The invention relates to the technical field of analysis of active components of traditional Chinese medicines, in particular to a method for evaluating the quality of saffron color, fragrance and multi-component quantitative combination with fingerprints. Background technique [0002] Saffron (Crocus sativus L.), also known as saffron, is used as medicine with three red stigmas on the upper part of the pistil. It has unique color, aroma and bitter taste, and is expensive. The isolated compounds have reached more than 50 species, which can be mainly divided into diterpenes (represented by crocin compounds, which are the main components of saffron red), monoterpenes (represented by picrocrocin and crocetin represented by the bitter taste and aroma components of saffron), flavonoids (with kaempferol as aglycon), among which crocin-I, crocin-II and bitter saffron in crocin The element content is higher, and the sum of the three can account for more than ...

Claims

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Application Information

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IPC IPC(8): G01N30/86
CPCG01N30/8686
Inventor 钱晓东周桂芬姚冲袁玉梅李丽琴余静芬
Owner HUZHOU CENT HOSPITAL
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