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Abstract Objective To establish a method for the high-performance liquid chromatography (HPLC) fingerprint and content determination of Wuwei Zhenju Tablets, and combine with chemical pattern recognition analysis to provide basis for its quality evalution. Methods Based on HPLC, taking the chromatographic peak of puerarin as the reference peak, the fingerprints of 10 batches of Wuwei Zhenju Tablets were established and the similarity evaluation was carried out to determine the common peaks. SPSS 26.0 and SIMCA 14.1 software were used to evaluate the overall quality of Zhenju Tablets by cluster analysis and principal component analysis. The contents of chlorogenic acid, puerarin, daidzin, isochlorogenic acid B, isochlorogenic acid A and aurantio-obtusin in the samples were determined by the same method. Results Twenty-six common peaks were identified in the fingerprints of 10 batches of Wuwei Zhenju Tablets, and the similarity evaluation was greater than 0.985. Ten chromatographic peaks were identified as neochlorogenic acid, chlorogenic acid, caffeic acid, puerarin, daidzin, isochlorogenic acid A, isochlorogenic acid B, isochlorogenic acid C, aurantio-obtusin and betaine. Combined with cluster analysis and principal component analysis, 10 batches of samples can be clustered into two categories, which can distinguish different Zhenju tablets. The model established in pattern recognition research can accurately identify Wuwei Zhenju tablets, and the prediction results are ideal. The six index components had a good linear relationship in their respective concentration ranges. The contents of chlorogenic acid, puerarin, daidzin, isochlorogenic acid B, isochlorogenic acid A and aurantio-obtusin in 10 batches of Wuwei Zhenju Tablets were 2.902–5.819, 3.693–49.680, 1.449–10.654, 2.768–7.724, 2.941–6.343 and 0.071–0.089 mg g −1 , respectively. Conclusion The HPLC fingerprint and multi-component content determination method of Wuwei Zhenju Tablets were established for the first time. The method is simple, efficient and accurate, and can effectively provide experimental basis for the quality control and evaluation of the preparation.
Wei et al. (Wed,) studied this question.