| 江玲丽,祁俊,刘亮镜,等.基于色度与化学成分相关性的麸炒白芍研究[J].安徽医药,2025,29(8):1525-1530. |
| 基于色度与化学成分相关性的麸炒白芍研究 |
| Study on bran fried radix paeoniae alba based on the correlation between chroma and chemical composition |
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| DOI：10.3969/j.issn.1009-6469.2025.08.008 |
| 中文关键词: 白芍 麸炒 色度 5-羟甲基糠醛 芍药苷 芍药内酯苷 儿茶素 没食子酸 |
| 英文关键词: Radix paeoniae alba Stir-frying with bran Chroma 5-Hydroxymethyl furfural Paeoniflorin Albiflorin Cate-chin Gallic acid |
| 基金项目:安徽省自然科学重点研究项目( KJ2020A0872)；全国中药特色技术传承人才项目(国中医药人教函〔2023〕96号)；安徽省中药特色人才培养项目(皖卫中医药发〔 2020〕1号) |
| 作者 | 单位 | E-mail | | 江玲丽 | 芜湖市中医医院, 制剂室,安徽芜湖,241000 | | | 祁俊 | 芜湖市中医医院,炮制室,安徽芜湖,241000 | | | 刘亮镜 | 芜湖市中医医院, 制剂室,安徽芜湖,241000 | | | 凌骢 | 芜湖市中医医院,炮制室,安徽芜湖,241000 | 316091563@qq.com |
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| 中文摘要: |
| 目的研究麸炒白芍炮制过程中色度与化学成分的变化趋势以及两者的相关性，探索指示炮制终点的方法，寻找控制炮制品质量的标志成分。方法 2021年 7月至 2024年 5月炮制不同程度的麸炒白芍，采用色差仪测定色度，计算与生品的总色差(ΔE*)；采用高压液相色谱法( HPLC)测定 5-羟甲基糠醛(5-HMF)、没食子酸、芍药苷、儿茶素、芍药内酯苷含量；采用 Spear.man's rho、Kendall's Tau-b检验 ΔE*与各成分含量的相关性；结合各成分药理活性，分析最佳炮制程度。结果 5-HMF为炮制过程中新生成的化学成分，麸炒 0、4、8、12、16、20、24、28 min时， 3批样品 5-HMF平均含量分别为 0、0.23、0.30、0.43、0.55、0.74、1.52、2.67 mg/g；芍药苷、儿茶素含量先增加，后降低至生品以下；没食子酸、芍药内酯苷含量先增加，后降低，但至 28 min时仍高于生品。 ΔE*在 0~75.603与 5-HMF、没食子酸、芍药内酯苷含量呈正相关，与芍药苷、儿茶素呈负相关(均 P<0.01)，其中 ΔE*与 5-HMF之间的相关系数最大。最佳炮制品 ΔE*值范围为 30.013~46.144，此时，样品 5-HMF含量范围为 0.50~0.88 mg/g。结论色差仪可用于指示麸炒白芍炮制终点， 5-HMF含量可用于评价麸炒白芍炮制程度。 |
| 英文摘要: |
| Objective To study the trend of chroma and chemical composition changes during the processing of bran fried Radix Pae-oniae Alba, as well as the correlation between the two, explore method to indicate the processing endpoint, and search for marker com-position to control the quality of processed products.Methods Different degrees of bran fried Radix Paeoniae Alba were processedfrom July 2021 to May 2024. The chroma of each sample was measured by colorimeter, and the total color difference with raw product(ΔE*) was calculated. The content of 5-hydroxymethylfurfural (5-HMF), gallic acid, paeoniflorin, catechin and albiflorin was determinedby high pressure liquid chromatography (HPLC). Spearman's rho and Kendall's Tau-b were used to analyze the correlation between ΔE* and content of samples. The best processing degree was analyzed with the pharmacological activities of each composition.Results 5-HMF was a newly generated chemical composition during the processing. At 0, 4, 8, 12, 16, 20, 24 and 28 minutes of processing, theaverage content of 5-HMF in the three batches of samples was 0, 0.23, 0.30, 0.43, 0.55, 0.74, 1.52, 2.67 mg/g. Paeoniflorin and cate-chin increased at first and then decreased to below the level of raw product, while gallic acid and albiflorin increased at first and thendecreased, but were still higher than that of raw product at 28 minutes. ΔE* was positively correlated with 5-HMF, gallic acid, and pae-oniflorin content from 0 to 75.603, and negatively correlated with paeoniflorin and catechins (all P<0.01), where the correlation coeffi-cient between ΔE* and 5-HMF was maximum. The ΔE* range of the best processing degree sample was 30.013-46.144, the content range of 5-HMF was 0.50~0.88 mg/g.Conclusion The colorimeter can be used to indicate the endpoint of processing of bran fried Ra-dix Paeoniae Alba, and the content of 5-HMF can be used to evaluate the degree of processing of it. |
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