基于表里关联分析比较不同炮制程度焦栀子炮制过程中的质量变化规律  

Quality variation regularity in Jiaozhizi at different processing degrees based on surface⁃interior correlation analysis

作　　者：沈一琦 丁越[1] 张彤[1] 余乐洋 周佳怡 张寒晴 杨正燕 张永[1] 康萍[1] SHEN Yiqi;DING Yue;ZHANG Tong;YU Leyang;ZHOU Jiayi;ZHANG Hanqin;YANG Zhengyan;ZHANG Yong;KANG Ping(Shanghai University of Traditional Chinese Medicine,Shanghai 201203,China)

机构地区：[1]上海中医药大学,上海201203

出　　处：《上海中医药杂志》2024年第9期70-79,共10页Shanghai Journal of Traditional Chinese Medicine

基　　金：上海市进一步加快中医药事业发展三年行动计划项目(ZY[2021-2023]-0215);上海市科委科技创新项目(20S21902500,22S21901200);上海市教委曙光学者项目(20SG43);上海市优秀青年学术带头人项目(22XD1423000);上海中医药大学科技发展项目(23KFL039);上海中医药大学第十六批大学生创新创业项目(202310268147)。

摘　　要：目的通过对不同炮制程度焦栀子色度值及内在成分的定量分析,研究栀子炮制过程中外表色泽和成分的关联性与内在成分变化规律,为焦栀子的质量评价提供参考。方法采用色差仪测量3种不同炮制程度焦栀子样品粉末的色度值(L^(*)、a^(*)、b^(*)、E^(*)ab),通过高效液相色谱(HPLC)法测定焦栀子中8个指标性成分的含量,并采用主成分分析(PCA)、正交偏最小二乘法-判别分析(OPLS-DA)、Pearson法等分析方法分析色度和成分之间的相关性。结果各个地区饮片厂因缺乏直观统一的标准,致使所生产的样品炮制程度差异较大。随着炮制的进行,焦栀子的表观颜色逐渐由红黄色转变为焦褐色。焦栀子的粉末色度值与内在成分之间高度相关。所测得的色度值参数和8个成分含量均呈下降趋势,其中与表观颜色变化最明显的a^(*)呈极显著正相关性的成分异栀子苷、栀子苷和西红花苷Ⅰ可以作为栀子炮制过程监控及质量控制的标志物。结论通过建立焦栀子炮制过程中颜色与成分变化的对应关系,弥补了传统经验鉴别的主观模糊性,为焦栀子炮制程度的判别和标志成分含量的预测提供线索。Objective To explore the correlation between the external color and chemical components,as well as the patterns of intrinsic component variation during the processing of Zhizi(Gardeniae Frucutus)by quantitatively analyzing the chromaticity values and intrinsic components of Jiaozhizi(Gardeniae Fructus Praeparatus)processed to different degrees,and to provide a reference for the quality evaluation of Jiaozhizi.Methods A colorimeter was used to measure the chromaticity values(L^(*),a^(*),b^(*),E^(*)ab)of three Jiaozhizi powder samples processed to different degrees.The content of eight key components in Jiaozhizi was determined by high-performance liquid chromatography(HPLC).Analytical methods such as principal component analysis(PCA),orthogonal partial least squares discriminant analysis(OPLS-DA),and Pearson correlation were used to analyze the correlation between chromaticity and component content.Results Due to the lack of intuitive and unified standards in herbal slice factories across various regions,there was a significant variation in the processing degree among the samples produced.As the processing progressed,the apparent color of Jiaozhizi gradually shifted from red-yellow to burnt brown.The chromaticity values of Jiaozhizi powder were highly correlated with its intrinsic components.Both the measured chromaticity parameters and the content of eight components exhibited a declining trend.Among them,chemical components such as geniposide,gardenoside,and crocin I,which showed a very significant positive correlation with the a^(*)value,could serve as biomarkers for monitoring and quality control during the processing of Jiaozhizi.Conclusion By establishing a correspondence between color changes and component variations during the processing of Jiaozhizi,the subjective ambiguities of traditional empirical identification are mitigated,thereby providing clues for the discrimination of processing degree and the prediction of the content of marker components in Jiaozhizi.

关 键 词：焦栀子 表里关联分析 炮制 色度值 质量评价 中药研究 

分 类 号：R283.1[医药卫生—中药学]