多种统计方法比较黄连姜制工序中影响生物碱含量的因素

Analysis and Comparison of Influencing Factors on Alkaloid Content in Coptis Chinensis Ginger Mix Frying Process by Adopting Multiple Statistical Methods

目的:测定黄连不同姜制品中6种生物碱的含量,采用多种统计方法对数据进行分析,找出姜制工序中影响姜黄连质量的因素。方法:采用高效液相色谱法测定黄连不同姜制品中药根碱、非洲防己碱、表小檗碱、黄连碱、巴马汀及小檗碱的含量。运用主成分分析、聚类分析、LSD(Least-Significant Difference)检验、独立t检验对结果进行分析。结果:黄连经姜炙后,表小檗碱、黄连碱含量略有上升,药根碱、非洲防己碱、巴马汀、小檗碱含量略有下降,传统姜炙品中各成分含量均高于烘制品。聚类分析发现榨汁组和煮汁组可以聚为一类;烘法和炙法具有明显不同的聚类,对黄连姜制品中的6种生物碱之和进行LSD检验,亦表明烘法与炙法具有显著性差异。对榨汁组进行独立t检验,结果表明姜汁与黄连饮片拌匀或闷润至透心在6种生物碱上无显著性差异,LSD与独立t检验的结果与聚类分析的结果一致。结论:采用同一批次黄连炮制所得的姜制品中,姜的来源、不同方法制备的姜汁及闷润过程对6种生物碱影响不大,加热方式可能是影响姜黄连质量的因素。考虑到润至透心需加入大量水稀释姜汁,炒干所需工时较长,故辅料姜汁与黄连饮片拌匀吸尽即可。

This study was aimed to determine six kinds of alkaloid in different ginger mix frying products of Coptis chinensis, using a variety of statistical methods to analyze the data in order to find out the factors affecting the quality of sauteing pieces of Coptis chinensis with ginger juice in the ginger mix frying process. An HPLC method was established to determine contents of jateorrhizine, columbamine, epiberberine, coptisine, palmatine, and berberine in different ginger mix frying products of Coptis chinensis. Principal component analysis（PCA）, cluster analysis, least-significant difference（LSD） and independent t-test were used to analyze the results. The results showed that after the Coptis chinensis was processed by ginger mix frying, the content of epiberberine and coptisine hnd increased slightly, and the content of jateorrhizine, columbamine, palmatine, and berberine decreased slightly, the content of various components in the traditional ginger mix frying products is higher than baking products. Cluster analysis found that the squeezing juice groups and the boiled juice groups could be clustered into one category; the method of baking and traditional saute has obvious different clustering. Using LSD to test the the sum of six alkaloids in ginger mix frying products of Coptis chinensis, the results also indicated that the method of baking and traditional saute had significant difference.Independent t-test was performed on squeezing juice groups, the results indicated that there was no obvious difference in six kinds of alkaloid between ginger juice and decoction pieces of Coptis chinensis being mixed or moistened thoroughly.The results of LSD and independent t-test were in agreement with the results of cluster analysis. It was concluded that in the ginger mix frying products processed by the same batch of Coptis chinensis, the sources of ginger, the preparation of ginger juice by different approaches and its moistening process have little influence on it. The heating method may be the main factor affecting the quality of sauteing pieces of Coptis chinensis with ginger juice. Considering being moistened thoroughly need a lot of water to dilute the ginger juice and stiring fry for long hours, the excipient ginger juice and decoction pieces of Coptis chinensis can be mixed well.