基于颜色-成分关联分析比较焦栀子炮制过程不同炒制形态质量变化规律  

Quality changes of Gardeniae Fructus Praeparatus processed by different frying methods: a color-component correlation analysis

作　　者：夏梦雨 王云[2] 郑颖豪 宋亚南 刘天良 张村[1,2] XIA Meng-yu;WANG Yun;ZHENG Ying-hao;SONG Ya-nan;LIU Tian-liang;ZHANG Cun(School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450008,China;Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China;School of Pharmaceutical Sciences,Shandong First Medical University&Shandong Academy of Medical Sciences,Taian 271016,China;Beijing Tongrentang Co.,Ltd.,Beijing 100062,China)

机构地区：[1]河南中医药大学药学院,河南郑州450008 [2]中国中医科学院中药研究所,北京100700 [3]山东第一医科大学(山东省医学科学院)药学院,山东泰安271016 [4]北京同仁堂股份有限公司,北京100062

出　　处：《中国中药杂志》2021年第9期2197-2206,共10页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金项目(81873010,81473356,81703708);北京市中药炮制技术传承基地项目。

摘　　要：利用色彩分析仪测定焦栀子碎炒和个炒炒制过程样品的色度值,并利用超高效液相色谱法(UPLC)测定10个主要成分含量,对颜色与成分含量进行多元统计分析、皮尔逊相关分析与判别分析。实验结果显示,炮制过程中,L*,a*,b*和E*ab均不断下降,颜色逐渐加深,碎炒和个炒在炮制过程中色度值参数变化趋势和范围基本一致;羟异栀子苷、西红花苷-Ⅰ(crocin-Ⅰ,C-Ⅰ)和西红花苷-Ⅱ(crocin-Ⅱ,C-Ⅱ)含量明显下降,栀子苷酸和5-羟甲基糠醛(5-hydroxymethylfurfural, 5-HMF)含量呈明显上升;山栀苷、去乙酰车叶草苷酸甲酯和京尼平苷(geniposide, G2)含量整体上呈下降趋势,鸡屎藤次苷甲酯呈先上升后下降的趋势,京尼平-1-O-龙胆二糖苷(genipin-1-O-gentiobioside, G1)呈下降、上升、再下降的趋势;碎炒和个炒在炮制过程中成分含量的变化趋势基本一致,但变化幅度存在差异,其中鸡屎藤次苷甲酯和G1较为明显,且由于炒制时间不同,碎炒工艺下各成分含量变化速率高于个炒;栀子苷酸、羟异栀子苷、鸡屎藤次苷甲酯、C-Ⅰ、C-Ⅱ、5-HMF与表观颜色相关性较高;建立2种炒制工艺的判别函数,能够适用于碎炒和个炒的判别。该研究基于颜色-成分关联分析揭示2种炮制过程的质量动态变化规律,2种炮制过程质量变化趋势基本一致,但由于饮片炒制形态不同,质量传递略有差异,为焦栀子的炮制工艺提供数据支撑。The chromatic values of the broken-fried and single-fried Gardeniae Fructus Praeparatus(GFP) were measured by the color analyzer to analyze the color variation rule, and the contents of 10 main components were determined by ultra-high performance liquid chromatography(UPLC). The multivariate statistical analysis, Pearson correlation analysis, and discriminant analysis were conducted to investigate the color and components of GFP samples. The experimental results revealed that L*, a*, b*, and E*ab decreased continuously during processing, and the color of samples gradually deepened. The trend and range of chromatic values during broken-frying and single-frying processes were basically identical. Gardenoside, crocin-Ⅰ(C-Ⅰ), and crocin-Ⅱ(C-Ⅱ) showed an obviously downward trend, while the contents of geniposidic acid and 5-hydroxymethylfurfural(5-HMF) increased significantly. Shanzhiside, deacetyl-asperulosidic acid methyl ester, and geniposide(G2) showed a downward trend. Scandoside methyl ester rose first and fell later. Genipin-1-O-gentiobioside(G1) went through a decrease-increase-decrease trend. The change trends of component contents during broken-frying and single-frying processes were generally consistent, but the change range was different. Among all the components, scandoside methyl ester and G1 showed obvious change. Because of different stir-frying time, the change rate of each component content in the process of broken-frying was higher than that in single-frying process. Additionally, geniposidic acid, gardenoside, scandoside methyl ester, C-Ⅰ, C-Ⅱ, and 5-HMF exhibited a higher correlation with apparent color. On the basis of above findings, the discriminant function of two frying processes was established, which could be applied to the discrimination of broken-fried and single-fried samples. This study analyzed the dynamic quality change rule of GFP during broken-frying and single-frying processes based on color-component correlation analysis, and found the two methods showed consistent cha

关 键 词：焦栀子 表观颜色 UPLC 碎炒 个炒 含量测定 

分 类 号：R283[医药卫生—中药学]