Quality Difference Analysis of Wu and Hong Gastrodia elata in Different Regions of Guizhou

Objective: To establish the common mode of HPLC fingerprints of Wu and Hong tianma in different regions of Guizhou, and to determine the contents of 8 chemical components in Wu and Hong tianma in different regions of Guizhou, and to preliminarily analyze the quality differences of chemical components in Wu and Hong tianma in different regions of Guizhou. Method: HPLC method was used with Waters-C₁₈ (4.6×250 mm; 5 μm) with octadecylsilane bonded silica gel as filler, 0.1 % formic acid as flow A, acetonitrile as mobile phase B, flow rate 1 mL/min, the column temperature was 30 °C, the wavelength was 270 nm, and the gradient elution was used to establish the common mode of fingerprints of 15 batches of Wu tianma and 10 batches of Hong tianma. Cluster analysis, principal component analysis, orthogonal partial least squares-discriminant analysis, Person correlation analysis and other multivariate statistical analysis methods were used to determine whether there were differences in the content of chemical components of Wu tianma and Hong tianma in different regions of Guizhou. The contents of adenosine, gastrodin, p-hydroxybenzyl alcohol, parishin E, p-hydroxybenzaldehyde, parishin B, parishin C and parishin A were determined. Results: The similarity of 15 batches of Wu tianma was 0.868~0.986, and the similarity of 10 batches of Hong tianma was 0.919~0.990. A total of 15 common peaks were calibrated and 8 common peaks were identified. According to cluster analysis, principal component analysis and orthogonal partial least squares-discriminant analysis, Wu and Hong tianma in different regions of Guizhou had obvious regional differences and the different chemical components of tianma in different regions were adenosine, gastrodin, p-hydroxybenzyl alcohol, parishin E, B and A. The results of chemical components determination and Person correlation analysis showed that there was a correlation between the production areas and the contents of gastrodin, parishin C and parishin A, and there was a correlation between the different varieties of Wu tianma and Hong tianma and the contents of adenosine, gastrodin and parishin C. Conclusion: Wu tianma and Hong tianma in different regions of Guizhou have regional differences as well as variety differences. The contents of adenosine, gastrodin, p-hydroxybenzyl alcohol, parishin E, parishin C and parishin A may be the quality difference components of tianma in different regions of Guizhou. The contents of adenosine, gastrodin and parishin C are the quality difference components of different varieties of Wu tianma and Hong tianma in Guizhou. The quality analysis method is simple, stable and reliable, which can provide theoretical reference for further quality evaluation of Wu and Hong tianma in different regions of Guizhou.