中药与临床2025，Vol.16Issue(1)：11-16,28,7.
基于指纹图谱及多指标定量分析枳实趁鲜与传统加工的质量
Quality evaluation of traditional and fresh processing techniques of Aurantii Fructus Immaturus(Zhishi)based on fingerprint and multi-index quantification
摘要
Abstract
Objective:To optimize the fresh cutting process of Zhishi and compare it with traditional cut slices to explore the feasibility of fresh processing of Zhishi.Methods:The effects of drying temperature,drying method and water content on the appearance of Zhishi decoction pieces were evaluated comprehensively.The contents and characteristics of naringenin,neohesperidin,nobiletin and tangeretin were determined by HPLC,and the quality was evaluated.Results:The characteristic maps of 17 batches of Zhishi under different processing were established.19 common peaks were identified,and 6 chromatographic peaks were identified,respectively,4 for narirutin,5 for naringenin,6 for hesperidin,7 for neohesperidin,14 for nobiletin and 16 for tangeretin.The similarity between each batch of Zhishi was calculated,and the characteristic map data were analyzed by cluster analysis and principal component analysis.And the best processing method was determined as cutting 1-2 mm slices at 60℃was to 34.047%moisture content,and when being dried at 60℃.Conclusion:The processing technology of freshly cut Zhishi is feasible.关键词
枳实/趁鲜加工/聚类分析/灰色关联度分析Key words
Zhishi/fresh-cut process/systematic cluster analysis/grey correlation analysis分类
医药卫生引用本文复制引用
张妍,杨晓东,杨文惠,王玥,聂寰,肖健平,覃昕怡,邓成程,孙冬梅..基于指纹图谱及多指标定量分析枳实趁鲜与传统加工的质量[J].中药与临床,2025,16(1):11-16,28,7.基金项目
佛山市核心攻关项目(1920001000378) （1920001000378）
