Quality Evaluation of Chebulae Fructus by Different Processing Methods Based on Entropy Weight Method and Grey Relation Analysis
Objective:To evaluate the quality of Chebulae Fructus by different processing methods based on entropy weight method combined with grey relation analysis through detecting the extract,color difference,ash,water,tannin and gallic acid.Methods:The extract,color difference,ash,water,and tannin were determined according to the Chinese Pharmacopoeia(2020 edition).The content of gallic acid was determined by high performance liquid chromatography(HPLC).The weight coefficients of the six indexes were calculated by entropy weight method,and the relative correlation degree of each index was analyzed by grey relation analysis.The quality of 21 batches of Chebulae Fructus was ranked.Results:The extract,color difference,ash,water,tannin and gallic acid were 38.68%-62.04%,33.87%-47.30%,3.39%-4.20%,7.10%-12.55%,9.60%-22.56%,and 2.25%-5.54%,respectively,and the weight coefficients were 0.169 3,0.166 4,0.168 5,0.168 5,0.165 3,and 0.162 0,respectively.The relative correlation degrees were 0.301 0-0.598 5,and the correlation degree of sample No.17 was the highest(0.598 5).Conclusion:The quality of Chebulae Fructus can be evaluated by entropy weight method and grey relation analysis using the extract,color difference,ash,water,tannin and gallic acid as indexes.
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