基于色度空间理论的五味子炮制终点判定标准研究  

A study on the standard study of the processing end of Schisandrae chinensis fructus based on the theory of chromaticity space

作　　者：赵红菲 郭俊杰 庄鑫 沈晓君[1] ZHAO Hong-fei;GUO Jun-jie;ZHUANG Xin;SHEN Xiao-jun(Changchun University of Traditional Chinese Medicine,Jilin,Changchun,130117;Affiliated Hospital of Changchun University of traditional Chinese Medicinejilin Changchun,130117)

机构地区：[1]长春中医药大学,长春130117 [2]长春中医药大学附属医院,长春130117

出　　处：《人参研究》2021年第4期29-32,共4页Ginseng Research

基　　金：吉林省教育厅项目,项目编号:JJKH20190481KJ。

摘　　要：目的优选五味子醋制的最佳工艺,并用色度值量化炮制终点判定标准。方法以五味子醇甲、五味子甲素、五味子乙素和总木脂素含量为考察指标,采用单因素与正交设计相关结合优化法,确定五味子醋制的最佳工艺;采用色差计量化炮制品的颜色值。结果闷润时间和米醋用量对五味子中总木脂素的含量具有显著性影响,而蒸制时间的影响无统计学意义。色度a值与五味子醇甲、五味子乙素和总木脂素含量具有良好的正态性,且有极显著负相关;色度L值与五味子乙素具有良好的正态性,且有显著负相关;其它色度值与化学成分间无任何相关性。结论醋五味子的最佳炮制工艺为:五味子加30%的米醋,闷润2h,蒸制3h;其炮制过程中,可以通过测定其色度L、a值,科学地判定炮制终点,也为深入研究中药炮制终点判定方法奠定了基础。Objective The optimum processing technology of Vinegar Fructus Schisandra Chinensis is optimized,and Using chromaticity value to quantify the standard of the finishing line.Methods The optimum technology of combination of single factor and orthogonal design was used to determine the optimum technology of Schizandrol A Deoxy schinzandrin Schizandrin B and total lignans.The processed products of using the color difference measurement values.Results Smashing time and the amount of vinegar to the content of total lignans in Schisandra chinensis has a significant effect,but the effect of steaming time was not statistically significant.Chroma values of a and the content of Schisandra A,Schisandra and total Lignans have a good normality,and there is a very significant negative correlation;Chroma values of L and Schisandra has a good normality,and there is a very significant negative correlation;other chromaticity values and chemical composition without any correlation.Conclusion:The best processing technology of Schisandra chinensis was as follows:30%rice vinegar,stuffy for 2.0 hours and steaming for 3.0 hours.In the course of its processing,we can measure the chroma L,a value,scientifically determine the final point,and also laid a foundation for further study of the final determination method of Chinese medicine concocted.

关 键 词：五味子 醋制 正交设计 木脂素类成分 颜色量化 

分 类 号：R283[医药卫生—中药学]