中医药信息2023，Vol.40Issue(12)：35-41,7.DOI:10.19656/j.cnki.1002-2406.20231207
酒、醋、盐炙赤芍物性参数与化学成分相关性分析
Correlation Analysis between Physical Parameters and Chemical Constituents of Radix Paeoniae Rubra Prepared with Wine,Vinegar or Salt
摘要
Abstract
Objective:To explore the correlation between physical parameters and chemical constituents of Radix paeoniae rubra prepared with wine,vinegar or salt.Methods:Physical property parameters(relative density,water absorption expansion,oxidation value,and pH value)of Radix paeoniae rubra were measured.The content of branched chain and amylose in different prepared decoction pieces of Radix paeoniae rubra were determined by ultraviolet spectrophotometry,and HPLC method was used to detect the content of paeoniflorin.The weight coefficient of chemical component index in Radix paeoniae rubra decocting pieces was determined by CRITIC method and the weight score was calculated.SPSS25.0 software was used to analyze the correlation between physical parameters and chemical components of Radix paeoniae rubra decocting pieces and the corresponding model was established.The quality of Radix paeoniae rubra prepared with wine,vinegar or salt was then evaluated.Results:There was a significant negative correlation in physical parameters,water absorption expansion and the effective component Paeoniflorin between differently prepared Radix paeoniae rubra(P<0.05).There was statistical significance between the weight score of CRITIC method and oxidation value of physical property parameters(P<0.01),and the regression model established by them was R2 = 0.992,with good accuracy and statistical significance.Conclusion:The differences of physical parameters and chemical components of wine,vinegar and salt prepared Radix paeoniae rubra were statistically significant,and the change of water absorption expansion and physical parameters of Radix paeoniae rubra can be used to analyze and predict the change of the content of paeoniflorin.This information can provide reference for the quality control of Radix paeoniae rubra prepared with wine,vinegar and salt.关键词
赤芍/CRITIC法/物性参数/芍药苷/相关性Key words
Radix paeoniae rubra/CRITIC method/Physical parameter/Paeoniflorin/Correlation引用本文复制引用
王春燕,史可,王娇,马彦江,陈天朝..酒、醋、盐炙赤芍物性参数与化学成分相关性分析[J].中医药信息,2023,40(12):35-41,7.基金项目
国家中医药管理局中医药部门公共卫生服务补助资金项目(国中医规财发[2015]21号) （国中医规财发[2015]21号）
河南省中医药科学研究专项课题(2018ZY1006) （2018ZY1006）
河南省中医管理局国家中医临床研究基地科研专项(2019JDZX078) （2019JDZX078）
河南省重点研发与推广专项课题(212102311101) （212102311101）
