摘要
为分析桑白皮炒制过程中HPLC指纹图谱、色度值和主要化学成分的差异及动态变化规律,该研究建立了桑白皮生品及炮制品的指纹图谱,测定样品中桑皮苷A、氧化白藜芦醇、桑黄酮G、桑皮酮H的含量及样品色度值,并进行指纹图谱相似度评价及指纹图谱和色度值的相关性分析.结果表明桑白皮生品和炮制品的指纹图谱相似度较高,炒制过程中主要化学成分总体变化趋势基本一致.根据经验判别,炒制适中时,总色度值差值|ΔE*ab|＞1.5,且随炒制时间延长,L*、E*ab持续减小,a*持续增大.指纹图谱与色度值相关性分析结果显示,峰1(5-羟基麦芽酚)、峰2(桑皮苷A)、峰3、峰4、峰6、峰7、峰11(氧化白藜芦醇)、峰14、峰17(桑黄酮G)、峰18(桑皮酮H)与色度值有显著相关性,对含量较高的4个成分进行定量分析,炒制过度时4个成分均出现不同程度的下降.该研究发现桑白皮炒制后产生了 5-羟基麦芽酚,且炒制过程中的色谱及色度值均呈一定规律变化,可将色度值纳入桑白皮炒制工艺的评价指标,为更好地规范炒桑白皮饮片质量提供参考.
Abstract
This study aims to reveal the dynamics of the HPLC fingerprint,chromaticity values,and main chemical components of Mori Cortex during the stir-frying process.The fingerprints of raw and processed products of Mori Cortex were established.The content of mulberroside A,oxyresveratrol,kuwanon G,and kuwanon H in the samples and the chromaticity values of the samples were determined.Furthermore,the similarity evaluation of fingerprints and the correlation analysis between fingerprints and chromaticity values were carried out.The results showed that the fingerprints of raw and processed products of Mori Cortex had high similarity,and the overall changes in the content of the main chemical components in the stir-frying process were similar.According to the experience,when the stir-frying is moderate,the total chromaticity value difference|ΔE*ab|is above 1.5.With the extension of stir-frying time,the L* and E*ab values keep decreasing,and the a*value keeps increasing.The results of the correlation analysis between fingerprints and chromaticity values showed that peaks 1(5-hydroxy maltol),2(mulberroside A),3,4,6,7,11(oxyresveratrol),14,17(kuwanon G),and 18(kuwanon H)had significant correlations with the chromaticity values.Quantitative analysis of the four components with higher content showed that the content of the four components decreased to varying degrees when the stir-frying was excessive.In addition,5-hydroxy maltol was produced after stir-frying of Mori Cortex,and the fingerprint and chromaticity values showed regular changes during the stir-frying process.The chromaticity can be included in the evaluation of the stir-frying process of Mori Cortex,which provides a reference for standardizing the quality of stir-fried Mori Cortex.
基金项目
山东省重点研发计划项目(2021SFGC1202)
国家中医药管理局中药炮制技术传承基地项目(国中医药科技中药[2022]59号)
维普
万方数据