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

目的:探讨米炒人参炮制过程中颜色与人参皂苷含量之间的相关性。方法:应用台式分光测色仪测定米炒人参样品炮制前后的粉末颜色,采用UPLC测定样品中10个人参皂苷的含量,采用SPSS 24.0软件对样品色度值与人参皂苷含量进行相关性分析。结果:10个人参皂苷含量与色度值L^(*)、a^(*)、b^(*)均具有显著或极显著相关性,人参皂苷Re、Rg_(1)、Rd、Rb_(1)、Rc、Rb_(2)、Rb_(3)与L^(*)、b^(*)呈极显著正相关,与a^(*)呈极显著负相关;人参皂苷20(S)-Rg_(3)、Rk_(1)、Rg_(5)与L^(*)、b^(*)呈显著或极显著负相关,与a^(*)呈极显著正相关。结论:人参米炒炮制过程中,饮片外观色度值与内在成分含量具有相关性,可通过外观性状的变化判断内在成分含量的变化,为饮片质量评价提供参考。

Objective:To explore the correlation between color and ginsenosides contents during the processing of rice fried Ginseng Radix et Rhizoma.Methods:The color of the sample powder before and after processing was determined by a desktop spectrophotometer,the contents of ten ginsenosides in the sample were determined by UPLC,and SPSS 24.0 software was used to analyze the correlation 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,Rg_(1),Rd,Rb_(1),Rc,Rb_(2),Rb_(3)had very significant positive correlation with L^(*),b^(*),and very significant negative correlation with a^(*);Ginsenoside 20(S)-Rg3,Rk_(1),Rg_(5)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 quality evaluation of decoction pieces.