OBJECTIVE

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To establish the fingerprint of Guiqi tongmai mixture and evaluate its quality in combination with chemical pattern recognition.

METHODS

2

Using narirutin as reference peak， HPLC fingerprint of Guiqi tongmai mixture was established with

Similarity Evaluation System of Chromatographic Fingerprint

of TCM

（2012 edition）. Common peaks identification and similarity evaluation were conducted. Hierarchical cluster analysis （HCA）， principle component analysis （PCA） and orthogonal partial least square-discriminate analysis （OPLS-DA） were performed， and the value of variable importance in the projection （VIP） greater tha

n 1 was taken as the standard to screen the differential markers affecting the quality of Guiqi tongmai mixture.

RESULTS

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Nineteen common peaks in the HPLC fingerprints of thirteen batches of Guiqi tongmai mixture were calibrated， and the similarities of them were 0.928-0.990； eight common peaks were identified， including the peak 7 （hydroxysafflor yellow A）， peak 8 （albiflorin）， peak 9 （paeoniflorin）， peak 10 （calycosin-7-

O

-glucoside）， peak 12 （liquiritin）， peak 14 （ammonium glycyrrhizinate）， peak 16 （narirutin） and peak 19 （hesperidin）. According to the results of HCA， thirteen batches of samples could be clustered into three categories： S5， S9 and S11-S13 were clustered into one category； S4 and S8 were clustered into one category； S1-S3， S6- S7 and S10 were clustered into one category. The results of PCA indicated that the accumulative variance contribution rate of the principle components 1-7 was 92.115%. The results of OPLS-DA showed that VIP values of narirutin， paeoniflorin， liquiritin， ammonium glycyrrhizinate， the components corresponding to peak 11 and peak 1 were greater than 1.

CONCLUSIONS

2

HPLC fingerprint of Guiqi tongmai mixture is established， and it could be used for quality evaluation of Guiqi tongmai mixture by combining with chemical pattern recognition techniques. Six components such as narirutin are differential markers affecting the quality of Guiqi tongmai mixture.