Analysis of processing technology of vinegar-steamed Schisandra chinensis by PCA and PLS-DA combined with HPLC fingerprint

The objective of this study is to optimize the processing technology of Schisandra chinensis steamed with vinegar, establish HPLC fingerprint of Schisandra Chinensis before and after steaming with vinegar, and study the changes of its chemical constituents. On the basis of single factor test and orthogonal test, With 8 active substances such as schisandrin A etc as index components were used as evaluation indexes to investigate the dosage of vinegar, steaming time and dampening time to determine the best processing technology of vinegar steaming Schisandl Chinensis. Diamonsil C18 (4.6 mm×200 mm, 5 μm) column was used with acetonitrile-water as mobile phase at the flow rate of 1.0 ml·min-1. Gradient elution was performed to establish HPLC fingerprint s before and after processing. Similarity evaluation, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were used for data processing and analysis. These results indicate that the optimal processing technology of vinegar steaming Schisandl Chinensis was 30% of material to liquid, 7 h of dampening time, 1 h of steaming time. The common peak similarity was greater than 0.93. PCA and PLS-DA showed that the chemical composition and content of raw schisan dra chinensis and vinegar steamed schisandra chinensis were different, and could be distinguished obviously, and revealed the biggest contribution of the three potential iconic chromatographic peaks. The content determination results showed that compared with raw schisandra ch inensis, the contents of schizandrol A, schizandrol B, schisantherin A, schizandrin A increased relatively after vinegar steaming, while the contents of schizandrin B decreased relatively after vinegar steaming. The changes of schisanheol and schizandrin C before and after vinegar steaming were not obvious, and 5-HMF was unique in processed products. the content of raw schisandra chinensis was little. This study lays an experimental foundation for the formulation of processing procedure and quality standard of vinegar steamed Schisandra chinensis, and provided data support for the development of health food for improving sleep function.