目的 基于化学模式识别法建立翼核果Ventilago leiocarpa指纹图谱与多成分含量测定，并研究其抗氧化活性，为其进一步开发利用提供依据。方法 建立15批不同产地翼核果HPLC指纹图谱，确定共有峰，通过对照品比对指认4种化学成分并测定样品中含量，使用SPSS 19.0、SIMCA 14.1软件进行聚类分析和主成分分析，DPPH法测定其抗氧化活性，并通过灰色关联度分析建立其谱效关系。结果 选取了8个色谱峰作为指纹图谱的共有峰，通过聚类分析可将15批翼核果分为3类，主成分分析与聚类分析结果基本一致；经主成分分析，3个主成分因子的累积方差贡献率为80.505%；被指认的大黄素-8-O-β-D-吡喃葡萄糖苷、大黄素、大黄酚、大黄素甲醚峰在15批样品中的质量分数分别为0.06～2.08 mg/g、3.57～17.03 mg/g、0.04～1.53 mg/g、0.10～1.59 mg/g；15批样品均具有抗氧化活性，8个共有峰与抗氧化活性存在一定的关联度，关联度在0.8259～0.6351，各特征峰所代表的化学成分对其抗氧化活性贡献的大小顺序为8号峰>3号峰>1号峰>2号峰>4号峰>5号峰>7号峰>6号峰。结论 翼核果抗氧化作用为“多成分”共同起效的结果，翼核果指纹图谱的构建和化学模式识别为其质量控制提供科学依据，大黄素-8-O-β-D-吡喃葡萄糖苷、大黄素、大黄酚、大黄素甲醚可作为翼核果质量控制的指标性成分。

Objective Based on chemical pattern recognition, the HPLC fingerprints and multi-component content determination of Ventilago leiocarpa was established to provide basis for further development and utilization.Methods The HPLC fingerprints of 15 batches of V. leiocarpa were established to determine the common peaks. Four chemical components were identified and the content of the samples were determined by comparison with the reference materials. Cluster analysis principal component analysis were carried out by SPSS 19.0 and SIMCA 14.1 software. The antioxidant activity was determined by DPPH method,and spectrum-effect relationship was established by gray correlation analysis. Results Eight chromatographic peaks were selected as the common peaks of the fingerprint, 15 bathes of V. leiocarpa could be divided into three categories by cluster analysis, and the results of principal component analysis and cluster analysis were basically the same; By principal component analysis, the cumulative variance contribution rate of the three principal component factors was 80.505%. The content emodin-8-O-β-D-glucopyranoside, emodin, chrysophanol and physcion were 0.06-2.08 mg/g, 3.57-17.03 mg/g, 0.04-1.53 mg/g, 0.10-1.59 mg/g. 15 batches of samples all showed antionxidant activities. The correlation between HPLC fingerprint and the antioxidant activity was from 0.8259 to 0.6351.The contribution of chemical compositions represented by each characteristic peak to the antioxidant activity was in the order of peak 8>peak 3>peak 1>peak 2>peak 4>peak 5>peak 7>peak 6. Conclusion The antioxidant activity of V. leiocarpa may be the combined effect of a variety of chemical constituents. The establishment of HPLC fingerprint of V. leiocarpa. and the application of chemical pattern recognition can provide scientific basis for quality control of V. leiocarpa.

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广西科技计划项目（桂科AD17195002）；广西自然科学基金资助项目（2016GXNSFAA380092）；广西中药质量标准研究重点实验室自主研究课题（桂中重自201506，桂中重自201601）