首页|九蒸九制槐角炮制过程主要成分、物性参数及颜色的相关性分析

九蒸九制槐角炮制过程主要成分、物性参数及颜色的相关性分析

Correlation Analysis on the Content of Main Components,Physical Parameters and the Color of Fructus Sophorae in Nine-steam-nine-bask Processing

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目的 研究九蒸九制槐角炮制过程中主要成分含量、物性参数、颜色的相关性.方法 采用高效液相色谱法(HPLC)同时测定槐角苷、染料木苷、芦丁和 5-羟甲基糠醛的含量,紫外分光光度法测定多糖的含量;通过测定物性参数和颜色指标(L*、a*、b*),结合系统聚类分析(HCA)、主成分分析(PCA)和偏最小二乘法(PLS)研究主要成分、物性参数及颜色的相关性;采用基于指标相关性的指标权重确定(CRITIC)法对槐角九蒸九制过程的影响进行综合评价.结果 含量测定及色度测量方法准确可靠,精密度、稳定性、重复性试验均良好.HCA和PCA结果均表明,槐角饮片炮制过程中一蒸一制至四蒸四制聚为一类,五蒸五制至九蒸九制聚为一类.PLS相关性分析表明,多糖、芦丁的含量与物性参数、颜色均呈显著性相关;吸水膨胀度、相对密度与颜色均呈显著性相关.综合评价显示九蒸九制槐角炮制品最佳.结论 九蒸九制槐角炮制过程中主要成分含量、物性参数、颜色的总体变化具有一定规律性,将其内在成分含量与颜色、物性参数结合为揭示槐角九蒸九制炮制机理提供了依据.
Objective To analyze the correlation of the main chemical components,physical parameters and the color of Fructus Sophorae in nine-steam-nine-bask processing.Methods The contents of sophoracin,genistein,rutin and 5-hydroxymethylfurfural were simultaneously determined by high performance liquid chromatography(HPLC).The content of polysaccharide was determined by ultraviolet spectrophotometry.The correlation of main components,physical parameters and the color was studied by the measurement of the physical parameters and the color(L*、a*、b*)combined with hierarchical cluster analysis(HCA),principal component analysis(PCA)and partial least squares(PLS).The criteria importance through intercriteria correlation(CRITIC)method was used to make a comprehensive evaluation of the nine-steam-nine-bask processing of Fructus Sophorae.Results The methods for the content determination and chromaticity measurement were accurate and reliable.The precision,stability and repeatability tests were good.The results of HCA and PCA showed that Fructus Sophorae,which was steamed-basked for one to four times,could be grouped into one category.Fructus Sophorae steamed-basked for five to nine times were classified into another category.PLS correlation analysis showed that the contents of polysaccharide and rutin were significantly correlated with physical parameters and color.The water absorption expansion and relative density were significantly correlated with the color.The comprehensive evaluation showed that nine-steam-nine-bask Fructus Sophorae was the best.Conclusion There is certain regularity in the overall changes of the content of main components,physical parameters and the color of Fructus Sophorae during nine-steam-nine-bask processing.The combination of the internal components,the color and physical parameters provides the basis for revealing the mechanism on nine-steam-nine-bask processing of Fructus Sophorae.

Fructus Sophoraenine-steam-nine-baskmain componentsphysical parameterscolorcorrelationprocessing mechanism

牛晓静、苏畅、鲁静、马彦江、耿阳丽、陈天朝

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河南中医药大学第一附属医院,河南省中药炮制二级实验室,河南省中药饮片临床应用现代化工程研究中心,河南 郑州 450003

河南中医药大学,河南郑州 450046

槐角 九蒸九制 主要成分 物性参数 颜色 相关性 炮制机理

河南省中医药科学研究专项课题河南省中医药科学研究专项课题国家中医药管理局中药炮制技术传承基地项目河南省中医药科学研究专项课题

2018JDZX0402016ZY2056国中医药规财发[2015]212017JDZX007

2024

10.19378/j.issn.1003-9783.2024.08.015

中药新药与临床药理
广州中医药大学

中药新药与临床药理

CSTPCD北大核心
影响因子：0.908
ISSN：1003-9783
年,卷(期)：2024.35(8)