麸炒北苍术饮片粉末的色度值与质量指标的相关性分析及其炮制时间研究 点击下载
| 论文标题： | 麸炒北苍术饮片粉末的色度值与质量指标的相关性分析及其炮制时间研究 |
| 英文标题： | |
| 中文摘要： | 目的：分析麸炒北苍术饮片粉末的色度值与质量指标的相关性，并对其炮制时间进行确定。方法：制备16批麸炒北苍术饮片炮制过程样品（S0～S15，S0为北苍术生品），并测定所有样品粉末的色度值[明度值（L*）、黄蓝色值（b*）、红绿色值（a*）]；分析样品的超高效液相色谱（UPLC）指纹图谱，并测定其浸出物、挥发油含量。对样品粉末色度值与质量指标（UPLC指纹图谱中各色谱峰的相对峰面积以及水溶性浸出物、醇溶性浸出物、挥发油含量）进行Pearson相关性分析，并以色度值和质量指标进行多元统计分析（主成分分析、聚类分析、偏最小二乘法判别分析），进一步结合灰色关联度法对麸炒北苍术饮片的炮制时间进行确定。结果：北苍术饮片在麸炒过程中，随着炮制时间的延长，饮片粉末的L*、b*呈下降趋势，a*呈先升高后下降的趋势；峰1、峰2的相对峰面积先增加后减少，峰3（5-羟甲基糠醛）的相对峰面积增加，其余色谱峰的相对峰面积均减少；浸出物含量变化不明显，挥发油含量呈一定的下降趋势。相关性分析结果显示，峰2～27的相对峰面积、醇溶性浸出物含量以及挥发油含量与色度值呈一定相关性，峰1的相对峰面积和水溶性浸出物含量与色度值无线性相关关系。多元统计分析结果显示，样品可聚为炮制轻度（S0～S5）、过度（S12～S15）、适度（S6～S11，即炮制时间为18～33min）3类；灰色关联度法结果显示，麸炒北苍术饮片的炮制时间应控制在18～24min范围内，且最优炮制时间为18min。结论：麸炒北苍术饮片粉末的色度值与27个色谱峰的相对峰面积以及浸出物、挥发油的含量具有一定相关性。建议尽量控制炮制时间为18min。 |
| 英文摘要： | OBJECTIVE：To analysis the correlation between chrom aticity value and quality index of Atractylodis chinensis decoction piece powder stir-fired with bran ，and to determine its processing time. METHODS ：The processed samples of 16 batches of A. chinensis decoction piece stir-fired with bran （S0-S15，S0 is the raw product of A. chinensis ）were prepared ，and chromaticity values of all samples were determined ，such as lightness value （L*），yellow blue value （b*），red green value （a*）. UPLC fingerprint of sample were analyzed ，and the contents of extract and volatile oil were also determined. Pearson correlation was used to analyze the correlation between the chromaticity value and quality index （relative peak area of each chromatographic peak in UPLC fingerprint ，water-soluble extract content ，alcohol-soluble extract content and volatile oil content ）. Multivariate statistical analysis （principal component analysis ，cluster analysis ，partial least squares discriminant analysis ）was carried out with chromaticity value and quality index ，and the processing time of A. chinensis decoction piece stir-fired with bran was determined by grey correlation method. RESULTS ：In the process of bran frying ，with the extension of processing time ，L* and b* of decoction pieces powder decreased ，and a* increased first and then decreased ；relative areas of peak 1 and peak 2 increased first and then decreased，while relative areas of peak 3（5-hydroxymethyl furfural ）increased，and the areas of the other peaks decreased. The content of the extract did not change significantly with time ，and the content of the volatile oil decreased. The results of correlation analysis showed that the relative peak area of peak 2-27，alcohol-soluble extract content and volatile oil content had a certain correlation with the chromaticity value ，while the relative peak area of peak 1 and water-soluble extract content had no linear correlation with the chromaticity value. Results of multivariate statistical analysis showed that the samples were divided into mild （S0-S5），excessive （S12-S15），moderate （S6-processing time of 18-33 min）. The results of grey correlation method showed that the processing time of A. chinensis decoction piece stir-fired w ith bran should be controlled in the range of 18-24 min，and the optimal processing time was 18 min. CONCLUSIONS ：There is a correlation between chromaticity value of A. chinensis decoction piece powder stir-fired with bran and the relative peak area of 27 chromatographic peaks ，and content of extract and volatile oil. It is suggested that the processing time should be 18 min. |
| 期刊： | 2021年第32卷第21期 |
| 作者： | 鲁云，洪婉敏，姚晓璇，纪玉华，梁丽金，钟文峰，刘燎原 |
| 英文作者： | LU Yun，HONG Wanmin ，YAO Xiaoxuan ，JI Yuhua ，LIANG Lijin，ZHONG Wenfeng ，LIU Liaoyuan |
| 关键字： | 麸炒北苍术饮片；指纹图谱；色度值；浸出物；挥发油；相关性；炮制 |
| KEYWORDS： | Atractylodis chinensis decoction piece stir-fired with bran ；Fingerprint；Chromaticity value ；Extract；Volatile oil ； |
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