Rapid analysis of Radix puerariae by near-infrared spectroscopy

Ching Ching Lau, Chi On Chan, Foo Tim Chau, Kam Wah Mok

Research output: Journal article publicationJournal articleAcademic researchpeer-review

61 Citations (Scopus)

Abstract

A new, rapid analytical method using near-infrared spectroscopy (NIRS) was developed to differentiate two species of Radix puerariae (GG), Pueraria lobata (YG) and Pueraria thomsonii (FG), and to determine the contents of puerarin, daidzin and total isoflavonoid in the samples. Five isoflavonoids, puerarin, daidzin, daidzein, genistin and genistein were analyzed simultaneously by high-performance liquid chromatography-diode array detection (HPLC-DAD). The total isoflavonoid content was exploited as critical parameter for successful discrimination of the two species. Scattering effect and baseline shift in the NIR spectra were corrected and the spectral features were enhanced by several pre-processing methods. By using linear discriminant analysis (LDA) and soft independent modeling class analogy (SIMCA), samples were separated successfully into two different clusters corresponding to the two GG species. Furthermore, sensitivity and specificity of the classification models were determined to evaluate the performance. Finally, partial least squares (PLS) regression was used to build the correlation models. The results showed that the correlation coefficients of the prediction models are R = 0.970 for the puerarin, R = 0.939 for daidzin and R = 0.969 for total isoflavonoid. The outcome showed that NIRS can serve as routine screening in the quality control of Chinese herbal medicine (CHM).
Original languageEnglish
Pages (from-to)2130-2135
Number of pages6
JournalJournal of Chromatography A
Volume1216
Issue number11
DOIs
Publication statusPublished - 13 Mar 2009
Externally publishedYes

Keywords

  • Near-infrared spectroscopy
  • Puerarin
  • Radix puerariae
  • Total isoflavonoid content

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

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