炮姜饮片炮制过程中颜色变化与其成分含量的相关性分析

Correlation Analysis of Color Change and Chemical Compositions Contents During Processing of Zingiberis Rhizoma Praeparatum

目的:建立不同炮制程度炮姜中7个成分(姜酮、6-姜酚、8-姜酚、6-姜烯酚、10-姜酚、8-姜烯酚、10-姜烯酚)的含量测定方法,同时分析其与颜色的相关性。方法:利用HPLC和色彩色差计测量数据,通过SPSS 26.0进行统计学分析。结果:在炮姜炮制过程中,随着炮制程度的加深,样品粉末的色度值L^(*)、b^(*)值降低,a^(*)值呈现先升后降的趋势;姜酚类成分含量降低,姜酮和姜烯酚类成分含量呈现先升后降的趋势。主成分分析根据炮姜中7个成分含量对不同炮制程度的炮姜进行区分,并得出7.5 min为最佳炮制终点。结论:该结果为炮姜饮片质量评价提供了一种新的检测指标,为炮姜炮制工艺优化和质量评价提供了参考。

Objective:To establish a HPLC method for determination of zingerone,6-gingerol,8-gingerol,6-shogaol,10-gingerol,8-shogaol and 10-shogaol in Zingiberis Rhizoma Praeparatum with different degrees,and to analyze the correlation between color and composition.Methods:The experimental data were measured by HPLC and color difference meter,and statistically analysis was performed by SPSS 26.0.Results:During the processing of Zingiberis Rhizoma Praeparatum,with the aggravation of the processing degree,the color values L^(*),b^(*)of the sample powder decreased,and the a^(*)value increased first and then decreased.The content of gingerols decreased,and the contents of gingerone and shogaols increased first and then decreased.Principal component analysis could distinguish Zingiberis Rhizoma Praeparatum with different degrees according to the content of 7 components,it was concluded that 7.5 min was the best processing end point.Conclusion:The results provide a new detection index for the quality evaluation of Zingiberis Rhizoma Praeparatum,and provide basis for the optimization of processing technology and quality evaluation of Zingiberis Rhizoma Praeparatum.