中草药2026，Vol.57Issue(15)：5859-5873,15.DOI:10.7501/j.issn.0253-2670.2026.15.008
基于多成分控制与颜色关联分析的槐米炮制工艺优化研究
Optimization of processing technology for Sophora Japonica based on correlation analysis between multi-component control and color correlation analysis
摘要
Abstract
Objective To optimize the optimal processing methods for two different preparations of Huaimi(Sophorae Japonicae,SJ)and establish a method for determining the content of marker components and analyzing their correlation with color values using UPLC.Methods UPLC was employed to determine nine components in SJ(5-hydroxymethylfurfural,protocatechuic acid,rutin,isoquercitrin,quercetin,kaempferol-3-O-rutinoside,narcissin,kaempferol,and isorhamnetin)and alcohol-soluble extract content as evaluation indicators.A single-factor experiment combined with Box-Behnken design-response surface methodology(BBD-RSM)was employed to investigate three factors:roasting power,roasting time,and feedstock quantity.The weighting coefficient of the 10 indicators was calculated using the criteria importance through inter-criteria correlation(CRITIC)method.Both approaches were integrated to analyze and optimize the processing techniques for the two prepared forms of SJ.The IRIS electronic eye was employed to measure color changes in SJ at different processing levels.SPSS 20.0 and Origin 2024 software were used to analyze the correlation between color and indicator components.Results The optimal processing conditions for stir-fried SJ were determined as frying power 900 W,5 min processing time,and 115 g batch size.For charred SJ,the optimal conditions were frying power 1 600 W,3 min processing time,and 100 g batch size.Three batches of samples were prepared for validation,yielding average composite scores of 67.33 and 78.98 with RSD of 2.29％and 0.70％,respectively.These values closely matched predicted values,indicating process stability.Correlation analysis between color values and nine components revealed that both L*and b*values showed significant positive correlations with rutin,kaempferol 3-O-rutinoside,and narcissin,while exhibiting significant negative correlations with kaempferol,quercetin,and isorhamnetin.The a* value demonstrated significant positive correlations with protocatechuic acid,isoquercitrin,quercetin,kaempferol,and isorhamnetin,indicating a correlation between color and changes in internal components of SJ.Conclusion The processing methods for stir-fried SJ and charred SJ optimized through BBD-RSM and CRITIC weighting are stable and feasible.Changes in intrinsic components during processing showed significant correlation with color values,providing a simple and intuitive basis for assessing the degree of processing and the relationship between intrinsic component changes in stir-fried SJ and charred SJ,and offering reference for their quality evaluation and clinical application.关键词
槐米/炮制工艺/Box-Behnken设计-响应面法/CRITIC权重赋值法/智能感官技术/电子眼/色度值/5-羟甲基糠醛/原儿茶酸/芦丁/异槲皮苷/槲皮素/山柰酚-3-O-芸香糖苷/水仙苷/山柰素/异鼠李素/相关性分析分类
医药卫生引用本文复制引用
孟凡淼,李宁,张泽昭,王鑫国,牛丽颖..基于多成分控制与颜色关联分析的槐米炮制工艺优化研究[J].中草药,2026,57(15):5859-5873,15.基金项目
河北省省级科技计划项目(262W2501D) （262W2501D）
河北省重点研发计划项目(20372502D) （20372502D）
国家中医药管理局科技项目(GZY-KJS-2023-030) （GZY-KJS-2023-030）
河北省中医药管理局项目(2026373) （2026373）
