基于蜜炙甘草性状特征与内在成分含量的相关性研究  

Correlation Analysis between Mizhi Gancao(Glycyrrhizae Radix et Rhizoma Praeparata cum Melle) Sensory Characteristics and Contents of Internal Components

作　　者：张婧秋 姜明瑞 岳珠珠 王志成 陈梦雨 魏晓彤 石双慧 王梦琳 王英姿[1] ZHANG Jingqiu;JIANG Mingrui;YUE Zhuzhu;WANG Zhicheng;CHEN Mengyu;WEI Xiaotong;SHI Shuanghui;WANG Menglin;WANG Yingzi(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]北京中医药大学中药学院,北京102488

出　　处：《中华中医药学刊》2022年第10期16-19,I0011,共5页Chinese Archives of Traditional Chinese Medicine

基　　金：国家重点研发计划(2018YFC1707000)。

摘　　要：目的 基于熵权法研究不同种类炼蜜炮制的蜜炙甘草内在成分甘草苷、甘草酸和异甘草素与颜色和味觉的相关性。方法 测定15种炼蜜炮制所得不同蜜炙甘草饮片样品中甘草苷、甘草酸、异甘草素的含量,熵权法计算综合指标作为参考评价标准,结合视觉分析仪和电子舌测定样品外观颜色与味觉,运用多元统计学方法对内在成分与色度值、味觉信息进行关联分析。结果 不同炼蜜炮制的蜜炙甘草样品内在成分含量存在显著性差异,甘草苷与色值L^(*)和总色值E^(*)ab呈正向相关性,甘草酸与感应器响应值AHS(酸)、CTS(咸)呈正相关,异甘草素与色度值L^(*)、a^(*)和AHS、ANS(甜)、SCS(苦)有相关性。结论 蜜炙甘草内在成分与颜色、味觉具有显著相关性,性状特征的量化可为质量评价体系的建立提供参考依据。Objective Based on the entropy weight method,to study the correlation between the internal components of glycyrrhizin,glycyrrhizic acid and isoliquiritin in different types of Mizhi Gancao(Glycyrrhizae Radix et Rhizoma Praeparata cum Melle)and the colors and tastes.Methods The contents of glycyrrhizin,glycyrrhizic acid and isoliquiritigenin in 15 samples pieces of Mizhi Gancao(Glycyrrhizae Radix et Rhizoma Praeparata cum Melle)prepared by different types of honey were determined.The comprehensive index was calculated by entropy weight method as the reference evaluation standard.The visual analyzer and electronic tongue were combined to determine the taste and color of the samples,using multivariate statistical methods to analyze the correlation between internal components,chromaticity values or taste information.Results There were significant differences in the internal component content of the Mizhi Gancao(Glycyrrhizae Radix et Rhizoma Praeparata cum Melle)samples prepared by different types of honey.Glycyrrhizin was positively correlated with color value L^(*)and total color value E^(*)ab,glycyrrhizic acid was positively correlated with AHS and CTS,and isoglycyrrhizin was positively correlated with AHS and CTS.Isoliquiritin is correlated with chromaticity values L^(*),a^(*),AHS,ANS and SCS.Conclusion The internal components of Mizhi Gancao(Glycyrrhizae Radix et Rhizoma Praeparata cum Melle)which prepared by different types of honey are significantly related to the colors and tastes.The quantification of traits can provide a reference for the establishment of a quality evaluation system.

关 键 词：蜜炙甘草 味觉 外观颜色 内在成分 熵权法 

分 类 号：R284.1[医药卫生—中药学]