中药材2023，Vol.46Issue(5)：1134-1139,6.DOI:10.13863/j.issn1001-4454.2023.05.012
米炒人参炮制过程中饮片颜色与成分含量相关性分析
Correlation Analysis Between the Color of Decoction Pieces and Compounds Contents During the Processing of Rice Fried Ginseng Radix et Rhizoma
摘要
Abstract
Objective:To explore the correlation between color and ginsenosides contents during the processing of rice fried Gin-seng Radix et Rhizoma.Methods:The color of the sample powder before and after processing was determined by a desktop spectropho-tometer,the contents of ten ginsenosides in the sample were determined by UPLC,and SPSS 24.0 software was used to analyze the cor-relation between the color value and the contents.Results:The contents of ten ginsenosides were significantly or extremely significantly correlated with the chromaticity values L*,a*,b*.Ginsenosides Re,Rg1,Rd,Rb1,Rc,Rb2,Rb3 had very significant positive correla-tion with L*,b*,and very significant negative correlation with a*;Ginsenoside 20(S)-Rg3,Rk1,Rg5 had significant or very significant negative correlation with L*,b*,and very significant positive correlation with a*.Conclusion:In the processing of rice fried Ginseng Radix et Rhizoma,the appearance chromaticity value of decoction pieces has a correlation with the contents of internal components.The content changes of internal components can be judged by the changes of appearance properties,which provides a reference for the quali-ty evaluation of decoction pieces.关键词
米炒人参/颜色/人参皂苷/相关性分析Key words
Rice fried Ginseng Radix et Rhizoma/Color/Ginsenoside/Correlation analysis分类
医药卫生引用本文复制引用
陈晶,王炳然,马启风,张淼,邱智东,高红梅..米炒人参炮制过程中饮片颜色与成分含量相关性分析[J].中药材,2023,46(5):1134-1139,6.基金项目
国家中医药管理局中药炮制技术传承基地建设([2022]72号) （[2022]72号）
国家中药标准化项目(ZYBZH-Y-JL-25) （ZYBZH-Y-JL-25）
吉林省科学技术攻关项目(20190304091YY) （20190304091YY）
