栀子炮制过程中颜色及5种成分的动态变化

Dynamic changes of color and five constituents during processing of Gardeniae Fructus

目的研究栀子炮制过程中颜色及5种成分的动态变化。方法照相机、Adobe Photoshop软件分别用于采集炮制品图像、获取炮制品色度值(L、a、b),HPLC法测定京尼平-1-β-D-龙胆双糖苷、栀子苷、西红花苷-Ⅰ、西红花苷-Ⅱ、西红花苷-Ⅲ的含有量,回归分析和偏最小二乘法考察炮制品颜色与成分含有量之间的相关性。结果随着炮制进行,外果皮和种子团的色度值均呈降低趋势,以前者更明显;总体上,栀子苷、西红花苷-Ⅰ、西红花苷-Ⅱ含有量降低,京尼平-1-β-D-龙胆双糖苷、西红花苷-Ⅲ含有量先提高后降低;外果皮和种子团的色度值均与西红花苷-Ⅰ含有量呈显著相关性。结论颜色和西红花苷-Ⅰ可考虑分别作为栀子炮制过程中的控制和监测指标。

AIM To study the dynamic changes of color and five constituents during processing of Gardeniae Fructus. METHODS Camera and Adobe Photoshop software were applied to collecting images and obtaining chromatic values（L,a,b） of processed products,respectively. HPLC was adopted in the content determination of genipin-1-β-D-gentiobioside,geniposide,crocin-Ⅰ,crocin-Ⅱ,crocin-Ⅲ. Then the correlation between color and constituent contents was investigated by linear regression and partial least squares method. RESULTS With the process of processing,the chromatic values of epicarp and seed pellets expelled showed decreasing trends,especially for that of the former. On the whole,the contents of geniposide,crocin-Ⅰ and crocin-Ⅱwere decreased,while those of genipin-1-β-D-gentiobioside and crocin-Ⅲ were first increased and then decreased. The chromatic values of epicarp and seed pellets expelled showed significant correlations with crocin-Ⅰcontent. CONCLUSION Color and crocin-Ⅰcan be considered as control index and monitoring index during processing of Gardeniae Fructus,respectively.