中草药2026，Vol.57Issue(5)：1674-1690,17.DOI:10.7501/j.issn.0253-2670.2026.05.009
蜜枇杷叶炮制工艺优化及其生品与炮制品指纹图谱对比研究
Optimization of honey-processing technology for Eriobotryae Folium and comparative study on fingerprints of raw and processed products
摘要
Abstract
Objective To optimize the honey-frying process of Pipaye(Eriobotryae Folium,EF)and establish a quality differentiation system between raw and processed products,providing scientific evidence for standardized production and quality control of honey-fried EF.Methods The effects of five factors-honey-to-water ratio,solid-to-liquid ratio,moistening time,stir-frying temperature,and stir-frying duration were investigated through single-factor experiments.The comprehensive weights of maslinic acid,corosolic acid,oleanolic acid,ursolic acid,neochlorogenic acid,chlorogenic acid,cryptochlorogenic acid,and hyperoside were determined using the analytic hierarchy process(AHP)combined with the criteria importance through intercriteria correlation(CRITIC)objective weighting method.Key process parameters(honey-to-water ratio,stir-frying temperature,and stir-frying duration)were optimized via Box-Behnken design coupled with response surface methodology(BBD-RSM)to establish the optimal honey-processing conditions for EF.Ultra-performance liquid chromatography/high-performance liquid chromatography(UPLC/HPLC)was employed to develop fingerprint profiles of raw and honey-processed EF.Component differences were compared using similarity analysis,hierarchical cluster analysis(HCA),principal component analysis(PCA),and orthogonal partial least squares-discriminant analysis(OPLS-DA).Additionally,correlation analysis between colorimetric values and indicator components was conducted.Results The optimized honey-processing parameters for EF were determined as follows:honey-to-water ratio of 1:1.06,solid-to-liquid ratio of 2.0:1,moistening time of 2.5 h,stir-frying temperature of 157.9℃,and stir-frying duration of 11.1 min.In the established fingerprint profile of triterpenic acids in EF,12 common peaks were identified in the raw products,while nine common peaks were identified in the processed products.Among these,four peaks were assigned as maslinic acid(peak 6),corosolic acid(peak 7),oleanolic acid(peak 11),and ursolic acid(peak 12),all of which showed increased content after honey-processing.In the fingerprint profile of organic acids,11 common peaks were identified in the raw products,and 12 common peaks were found in the processed products.Four of these peaks were identified as neochlorogenic acid(peak 1),chlorogenic acid(peak 3),cryptochlorogenic acid(peak 4),and hyperoside(peak 11)-all of which decreased in content after honey-processing.The colorimetric values(L*,a*,b*)of the honey-processed loquat slices showed a significant positive correlation with the content of triterpenic acids,and a significant negative correlation with the content of organic acids and flavonol glycosides.Conclusion The AHP-CRITIC weighting method combined with BBD-RSM can effectively balance multiple indicators.The honey-frying process for EF is stable and feasible.Integrating fingerprints with chemometric methods precisely characterizes quality changes before and after processing,offering evidence for enhanced quality control standards.关键词
枇杷叶/蜜枇杷叶/三萜酸/主成分分析/正交偏最小二乘法判别/AHP-CRITIC/Box-Behnken设计-响应面法/山楂酸/科罗索酸/齐墩果酸/熊果酸/新绿原酸/绿原酸/隐绿原酸/金丝桃苷分类
医药卫生引用本文复制引用
彭子航,董珂旭,冯雨柔,张媛,廉婧,缪翼翔,朱月信,史辑..蜜枇杷叶炮制工艺优化及其生品与炮制品指纹图谱对比研究[J].中草药,2026,57(5):1674-1690,17.基金项目
国家自然科学基金项目(81874345) （81874345）
沈阳市中青年科技创新人才支持计划项目(RC200174) （RC200174）
2022年辽宁省自然科学基金资助面上项目(2022-MS-223) （2022-MS-223）
国家中医药管理局重点实验室研究领域的中医临床疗效提升项目(2100222179) （2100222179）
朱月信全国老药工传承工作室项目 （）
