基于表里关联研究不同产地加工方法对香附化学成分的影响  

Effects of different processing methods of origin on the chemical composition of Cyperus rotundus L.based on correlation between external appearance color and internal component

作　　者：纪亮 雷敬卫[1,3] 张维方 贾豪 李莹莹 龚海燕[1,3] JI Liang;LEI Jingwei;ZHANG Weifang;JIA Hao;LI Yingying;GONG Haiyan(Henan University of Chinese Medicine,Zhengzhou 450046,China;Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China;Traditional Chinese Medicine Quality Control and Evaluation Engineering Technology Research Center of Henan Province,Zhengzhou 450046,China)

机构地区：[1]河南中医药大学,郑州450046 [2]中国中医科学院中药研究所,北京100700 [3]河南省中药质量控制与评价工程技术研究中心,郑州450046

出　　处：《中华中医药杂志》2023年第7期3059-3064,共6页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家重点研发计划“中医药现代化研究”重点专项(No.2018YFC1707000);河南中医药大学研究生科研创新基金项目(No.YJS2018A09)。

摘　　要：目的:结合傅里叶变换红外光谱(FT-IR)光谱及高效液相色谱(HPLC)技术探讨不同加工方法对香附化学成分及其药用质量的影响。方法:采集药材并分别按照不同加工方法制备饮片样品,利用色差技术测定饮片样品的色差值;采集FT-IR光谱并结合化学计量学方法研究饮片样品的色差值及IR光谱特征变化规律;采用HPLC法测定香附药材中α-香附酮和香附烯酮的含量,观察各成分在加工过程中的变化规律。结果:在香附产地加工过程中,随着蒸煮时间的增加,样品a^(*)(红绿值)呈上升趋势,L^(*)(明亮度)、b^(*)(黄蓝色值)和ΔE^(*)(综合色差值)呈下降趋势,颜色逐渐加深,转为灰褐色,且煮值过程色差值变化较为明显,聚类热图显示蒸制15、20 min、煮制8、12 min香附与其他样品明显区分开;不同加工方法FT-IR光谱差异明显,PCA结果显示具有3个主成分,各主成分包含较多图谱消息,聚类树状图分为3类,其分类结果与色差值聚类热图的分类较为接近。随着加工的进行α-香附酮、香附烯酮含量均逐渐降低,而蒸制处理对香附中α-香附酮含量的影响较小,同时香附烯酮含量与色度值L^(*)及ΔE^(*)呈显著正相关关系,在一定程度上影响其外观色泽。结论:香附样品外观色泽、FT-IT光谱信息及化学成分含量均受蒸煮时间的影响,随着加工程度的增加,外观色泽发生明显变化,红外光谱信息及色差值均可对不同加工方法样品进行准确分类,其外观色泽与内部化学成分变化规律存在极大的关联性。Objective:To study the changes of the apparent color of the samples during the processing of origin,and to investigate the effects of different processing methods on the chemical composition and its medicinal quality of Cyperus rotundus L.with FT-IR spectroscopy and HPLC content determination,so as to provide reference for the process validation and quality control of the origin processing of Cyperus rotundus L..Methods:The herbs were collected and prepared into different tablets according to different processing methods,and the color difference values of different processing treatments were determined by using color difference technique,and FT-IR spectra were collected to study the changes of color difference values and IR spectral characteristics of different samples by using chemometric methods;the contents ofα-Cyperone and Cyperrenone in the herbs were determined by HPLC method,and the changes of each component during processing were observed.Results:During processing,with the increase of steaming time,the samples a^(*)(red-green value)showed an increasing trend,L^(*)(brightness),b^(*)(yellow-blue value)andΔE^(*)(integrated color difference value)showed a decreasing trend,the color gradually deepened and turned to gray-brown,and the change of color difference value during the cooking value was more obvious,and the clustering heat map showed that aromatic HPLC after steaming 15,20 min,cooking 8,12 min has gradually decreasedα-Cyperone and Cyperrenone.What’s more,the effect of steaming treatment on the content ofα-Cyperone was more significant than that of other samples.The effect of steaming treatment on theα-arabinone content of the aromatic herb was smaller,while the content was significantly and positively correlated with the chromaticity value L^(*)andΔE^(*),which affected its appearance and color to some extent.Conclusion:The appearance color,FT-IT spectral information and chemical composition content of the samples were affected by the process time,and the appearance color of the herbs changed si

关 键 词：香附 产地加工 色度值 傅里叶变换红外光谱 含量测定 高效液相色谱 主成分分析 聚类分析 

分 类 号：R284.1[医药卫生—中药学]