基于主成分和相关性分析的姜炭质量控制标准的研究

Study on Quality Control Standard of Charred Ginger Based on Principal Component Analysis and Correlation Analysis

【目的】采用主成分分析法及相关性分析对干姜及其不同炮制程度姜炭的质量控制标准进行研究。【方法】以干姜及轻炭、标炭、重炭的鞣质含量、吸附力、p H值以及姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚等主要化学成分含量为考察指标,并根据得到的主成分综合得分和相关性分析结果对干姜及其不同炮制程度姜炭的质量控制标准进行研究。【结果】干姜及其不同炮制程度姜炭的鞣质含量、吸附力、p H值以及主要化学成分含量存在差异性和规律性,从以上指标提取出2个主成分,并且2个主成分的累积方差贡献率达93.15%。相关性分析显示:鞣质含量、吸附力、p H值以及主要化学成分含量之间具有显著相关性,说明炮制程度与以上指标密切相关。【结论】通过主成分分析模式及相关性分析对干姜及不同炮制程度的姜炭的质量进行综合评价,评价指标全面合理,且具有客观性。

Objective To study the quality control standard of dried ginger and the charred ginger with different contents of charcoal by principal component analysis and correlation analysis. Methods The tannin content, adsorption capacity, pH value of the dried ginger and low-charcoal, standard-charcoal and high-charcoal charred ginger as well as the main chemical components such as zingiberone, 6-gingerol, 8-gingerol, 6-shogaol and 10- gingerol served as observation indexes. The quality control standard of the dried ginger and the charred ginger with different contents of charcoal was researched according to the comprehensive scores of obtained principal component and the correlation analysis results. Results Variability and regularity were present in the tannin content, adsorption capacity, pH value and the comtents of the main chemical compositions of dried and charred ginger. Two principal components extracted from the above indexes had the cumulative variance contribution of 93.15 %. Correlation analysis results showed that tannin content, adsorption capacity, pH value and the main chemical composition content had significant correlation. Conclusion The principal component analysis and correlation analysis are comprehensive, reasonable and objective for the evaluation of the quality of dried ginger and charred ginger with different contents of charcoal.