基于AHP-CRITIC法醋炙青皮有效成分与颜色值的相关性研究  

Study on Correlation between Effective Components and Color Value of Vinegar-Processed Qingpi(Green Tangerine Orange Peel)Based on AHP-CRITIC Method

作　　者：王春燕 史可 王梦珂 王梦伟 李沁 陈天朝[1,2] WANG Chunyan;SHI Ke;WANG Mengke;WANG Mengwei;LI Qin;CHEN Tianchao(College of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450008,Henan,China;The First Affiliated Hospital of Henan University of Traditional Chinese Medicine,Zhengzhou 450000,Henan,China)

机构地区：[1]河南中医药大学,河南郑州450008 [2]河南中医药大学第一附属医院,河南郑州450000

出　　处：《中华中医药学刊》2023年第11期208-214,共7页Chinese Archives of Traditional Chinese Medicine

基　　金：国家中医药管理局中医药部门公共卫生服务补助项目(国中医规财发[2015]21号);河南省中医药科学研究专项(2018ZY1006);河南省卫生健康委员会国家中医临床研究基地科研专项(2019JDZX2057);河南省中医管理局国家中医临床研究基地科研专项(2019JDZX078)。

摘　　要：目的探究青皮饮片及醋炙品的有效成分多糖、总黄酮、橙皮苷、辛弗林和5-羟甲基糠醛(5-HMF)与其颜色值之间的关系。方法生青皮经醋炙后,用薄层扫描仪测量青皮及其醋炙品颜色值,用紫外分光光度法测定饮片青皮及醋炙品中多糖和总黄酮含量,用高效液相色谱法(HPLC)测定饮片中橙皮苷、辛弗林和5-HMF含量,采用层次分析法+评价法(AHP-CRITIC法)进行多指标综合评价,并运用软件SPSS 25.0对青皮及其醋炙品的有效成分含量与颜色值进行相关性分析进而评价青皮饮片的质量。结果通过相关性分析可知青皮饮片的明度值L*与多糖含量呈显著负相关(P<0.05),与辛弗林含量呈显著正相关(P<0.05),与5-HMF含量呈显著负相关(P<0.05);红绿值a*与总黄酮含量呈显著正相关(P<0.05),与辛弗林含量呈显著负相关(P<0.05),与5-HMF含量呈显著正相关(P<0.05)。结论青皮饮片及醋炙品的有效成分含量与其颜色值之间有着一定的相关性:综合评分Y与明度值L*呈负相关,即青皮及其醋炙品的质量综合评分越高,明度值L*越小,明亮度越小,青皮醋炙品颜色越深,这与平时的质量评价经验一致,因此此实验结果可作为醋炙青皮饮片炮制程度、质量的参考依据,为青皮的临床用药提供一定的质量保障。Objective To explore the relationship between the effective components of polysaccharide,total flavone,hesperidin,synephrine and 5-hydroxymethylfurfural(5-HMF)and their color values in Qingpi(green tangerine orange peel)decoction pieces and vinegar-processed products.Methods After the raw Qingpi(green tangerine orange peel)was processed by vinegar,the color value of the raw Qingpi(green tangerine orange peel)and its vinegar-processed products was measured by thin layer scanner,the contents of polysaccharide and total flavonoids in the prepared pieces of Qingpi(green tangerine orange peel)and its vinegar-processed products were determined by ultraviolet spectrophotometry.The contents of hesperidin,synepherine and 5-HMF in the prepared pieces were determined by HPLC,and the comprehensive evaluation of multiple indexes was conducted by AHP-CRITIC method.And the software SPSS 25.0 was used to analyze the correlation between the contents of active components and the color value of Qingpi(green tangerine orange peel)and its vinegar-processed products,so as to evaluate the quality of Qingpi(green tangerine orange peel).Results Correlation analysis showed that the brightness value L*was significantly negatively correlated with polysaccharide content(P<0.05),positively correlated with synepherine content(P<0.05),and negatively correlated with 5-HMF content(P<0.05).A*value was significantly positively correlated with the content of total flavonoids(P<0.05),significantly negatively correlated with the content of synepherine(P<0.05)and significantly positively correlated with the content of 5-HMF(P<0.05).Conclusion There is a certain correlation between the contents of active ingredients and the color value of Qingpi(green tangerine orange peel)decoction pieces and vinegar-processed products.Comprehensive score Y is negatively correlated with lightness value L*,indicating the higher the quality comprehensive score of Qingpi(green tangerine orange peel)and its vinegar-processed products,the smaller the lightness value L*;the

关 键 词：青皮 AHP-CRITIC法 有效成分 颜色值 相关性 

分 类 号：R283.1[医药卫生—中药学]