目的：建立酒黄连的HPLC特征图谱，并对其进行聚类分析和主成分分析，为酒黄连饮片质量评价提供方法和依据。方法：采用XtimateC18色谱柱；以碳酸氢铵水溶液-乙腈为流动相（梯度洗脱）；流速1 mL·min-1；检测波长270 nm；柱温30℃；进样量10 μL，在此条件下记录20批酒黄连色谱图，将其导入“中药色谱指纹图谱相似度评价系统”,选取分离度、峰形较好的13个峰为共有峰，得到20批酒黄连饮片的特征图谱。以特征图谱13个共有峰的峰面积标准化后作为变量，应用SPSS 19.0软件对其聚类分析和主成分分析。结果：20批酒黄连饮片特征图谱有13个共有峰，相似度为0.999-1.000，说明20批酒黄连饮片质量稳定；欧氏距离（Euclidean distance）为18时，聚类分析将产地为重庆的S1-S3酒黄连聚为一类，产地为四川的S4-S13酒黄连聚为一类，产地为湖北的S14-S20酒黄连聚为一类，表明酒黄连饮片中生物碱含量差异与其产地来源相关；主成分分析选取3个主成分，累积方差贡献率在90%以上，其结果与聚类分析结果一致。结论：将聚类分析和主成分分析与特征图谱相结合可为酒黄连饮片质量评价提供参考。
To establish the HPLC characteristic spectrum of Wine-processed rhizoma coptidis, cluster analysis and principal component analysis for Wine-processed rhizoma coptidis and provide the method and basis for the quality evaluation of Wine-processed rhizoma coptidis.METHODS：HPLC method was adopted. The column was XtimateC18, with ammonium bicarbonate aqueous solution- acetonitrile as mobile phase (gradient elution), and the flow rate was 1 mL·min-1. The detection wavelength 270 nm and the column temperature was 30 ℃. The injection volume was 10 μL. Under these conditions, the chromatogram of Wine-processed rhizoma coptidis in 20 batches was recorded and imported into the similarity evaluation system of Chinese medicine chromatogram fingerprint. 13 peaks with good separation degree and peak shape were selected as common peaks to obtain the characteristic chromatogram of Wine-processed rhizoma coptidis in 20 batches. And, The peak area of the 13 common peaks of the characteristic map was standardized as the variable, and the cluster analysis and principal component analysis were performed by SPSS 19.0 software. RESULTS：There were 13 peaks in the characteristic chromatogram of 20 batches of coptis chinensis slices, with the similarity of 0.999-1.000, indicating that the quality of 20 batches of Wine-processed rhizoma coptidis slices was stable. When the Euclidean distance was 18, Wine-processed rhizoma coptidis S1-S3from Chongqing, S4-S13 from Szechwan and S14-S20 from Hubei were clustered together respectively by cluster analysis, indicating that the content of alkaloids in Wine-processed rhizoma coptidis may be related to the origin of rhizoma coptidis. And three principal components were selected in the principal component analysis, and the cumulative variance contribution rate was over 90%. The results were consistent with those of the cluster analysis. CONCLUSIONS:The combination of cluster analysis, principal component analysis and characteristic spectrum can provide reference for the quality evaluation of Wine-processed rhizoma coptidis.