关键词: HPLC, 金刚藤糖浆, 指纹图谱, 多成分分析

Abstract: Fifteen batches of Smilax china syrup were used as experimental materials. The chromatographic separation was performed on a Capcell Pak C18 column (4.6 mm × 250 mm, 5.0 μm) with a mobile phase of acetonitrile-0.1% phosphoric acid aqueous solution under gradient elution. The flow rate was 1.0 mL/min, the column temperature was 35 ℃, and the detection wavelength was 303 nm. The HPLC fingerprints of 15 batches of Smilax china syrup were established using the traditional Chinese medicine chromatographic fingerprint similarity evaluation system (2012 version), and 23 common peaks were identified. By comparing UV absorption spectra, reference fingerprints, and retention times of reference standards, eight chemical components were identified:neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, polydatin, astilbin, oxyresveratrol, quercitrin, and resveratrol.The similarity of chemical components in the 15 batches of Smilax china syrup was greater than 0.900, indicating high homogeneity and stability in chemical composition among different batches. The fingerprint characteristics were effectively and accurately reflected in the chromatograms.Principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis showed that the 15 batches of Smilax china syrup were clearly divided into two categories, which may be related to the raw materials of Smilax china from different origins. The content of the eight chemical components varied among the 15 batches, which may be related to factors such as climate, soil and water environment, and plant growth duration in different geographical locations.

Key words: HPLC, Smilax china syrup, fingerprint, multi-component analysis