目的 建立泻白糖浆的UPLC指纹图谱，结合化学计量学评价不同企业产品质量。方法 采用UPLC法建立泻白糖浆的UPLC指纹图谱，对3家生产企业的84批次泻白糖浆样品进行分析，确定共有峰，并进行相似度评价，同时采用聚类分析、主成分分析、正交偏最小二乘法-判别分析综合分析评价泻白糖浆整体质量。结果 3家生产企业的泻白糖浆的UPLC指纹图谱相似度在0.697～0.971，84批样品中21批样品相似度小于0.90。共确定了12个共有峰，并指认了甘草苷、甘草酸铵和白花前胡甲素3个共有峰。84批次泻白糖浆样品分为3类，5个主成分累计方差贡献率为95.7%，共找到5个差异标志物，分别来自款冬花、甘草和前胡，这些成分是影响泻白糖浆质量差异的标志性成分。结论 UPLC指纹图谱结合化学计量学统计分析可作为评价泻白糖浆质量的有效方法。

Objective To establish the UPLC fingerprint of Xiebai Syrup and evaluate the product quality from different manufacturers by combining chemometrics. Methods The UPLC method was used to establish the fingerprint of Xiebai Syrup. A total of 84 batches of samples from 3 manufacturers were analyzed to identify common peaks and conduct similarity evaluation. Meanwhile, HCA, PCA, and OPLS-DA were applied for comprehensive analysis and evaluation of the overall quality of Xiebai Syrup. Results The similarity of UPLC fingerprints of Xiebai Syrup from 3 manufacturers ranged from 0.697 to 0.971, and 21 out of 84 batches had a similarity below 0.90. A total of 12 common peaks were identified, among which 3 peaks were confirmed as liquiritin, ammonium glycyrrhizinate, and praeruptorin A. The 84 batches of Xiebai Syrup samples were divided into 3 categories. The cumulative variance contribution rate of 5 principal components was 95.7%, and 5 differential markers were found, which were derived from Farfarae Flos, Glycyrrhizae Radix et Rhizoma, and Peucedani Radix. These components were the key factors affecting the quality differences of Xiebai Syrup. Conclusion UPLC fingerprint combined with chemometric statistical analysis can be used as an effective method to evaluate the quality of Xiebai Syrup.

R286.02