中医药学报2024，Vol.52Issue(10)：29-37,9.DOI:10.19664/j.cnki.1002-2392.240199
基于CRITIC法麸、米、土炒山药质量评价模型的建立
Establishment of Quality Evaluation Model of Stir-Baked Dioscoreae Rhizoma with Bran,Rice and Soil Based on CRITIC Method
摘要
Abstract
Objective:To investigate the relationship between physical parameters and active ingredients of stir-baked Dioscoreae Rhizoma with bran,rice and soil,and to establish a quality evaluation model for different processing of the medicinal.Methods:Dioscoreae Rhizoma was mixed evenly to prepare the decoction pieces.The physical parameters of the medicinal decoction pieces(relative density,water absorption,pH,oxidation value,color value)were determined.The contents of amylopectin and polysaccharide were determined by ultraviolet spectrophotometer.The contents of allantoin and 5-HMF were determined by high performance liquid chromatography(HPLC).The software SPSS25.0 was used to analyze the correlation of data and establish the regression model.The objective weight evaluation method of CRITIC was used to determine the weight coefficient of each chemical component index in different decoction pieces and establish the weight scoring model.Results:The analyzed results showed that the content of amylopectin in Dioscoreae Rhizoma was positively correlated with pH(P<0.05),allantoin was negatively correlated with the oxidation value and a∗ value of the decoction pieces(P<0.05),and the content of 5-HMF was significantly and positively correlated with the oxidation value and a∗value of the decoction pieces(P<0.05).The linear regression equation established between the weight scores and the water absorbance and L∗ values was:Y=27.308+122.214X(water absorption)+0.683X(L∗),R2=0.570;and the regression model between the weight scores and the content of amyloses and polysaccharides was Y=23.333+0.426X(amylose)+1.197X(polysaccharide),R2=0.753.Conclusion:There is a certain correlation between the physical parameters of the stir-baked Dioscoreae Rhizoma with bran,rice and soil and the active ingredients.According to the established regression model,the content of the active ingredients could be predicted by the relevant physical indicators;the overall quality of the Dioscoreae Rhizoma decoction pieces could be predicted by the analysis of water absorption,L∗ value,amylose and polysaccharide content.These can provide a certain reference basis for controlling the quality of stir-baked Dioscoreae Rhizoma with bran,rice and soil,in order to provide quality assurance for the clinical use of the medicinal.关键词
炮制/山药/物性参数/有效成分/质量评价Key words
Processing/Dioscoreae Rhizoma/Physical parameter/Active ingredient/Quality evaluation分类
医药卫生引用本文复制引用
王宏贤,王春燕,史可,康冰亚,马彦江,陈天朝..基于CRITIC法麸、米、土炒山药质量评价模型的建立[J].中医药学报,2024,52(10):29-37,9.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(2018ZY1006) （2018ZY1006）
河南省中医药科学研究专项课题(2019JDZX078) （2019JDZX078）
