基于功效成分与形性指标相关性分析的米炒党参炮制工艺标准化研究

Standardization of preparation of rice fried Codonopsis Radix based on correlation analysis of functional component and shape index

中药饮片质量标准是中药全程质量控制的关键环节,建立米炒党参炮制工艺技术标准对于其全程质量控制具有重要意义。该研究通过色差仪测定样品的颜色亮度（L＊）、红绿色品坐标（a＊）、黄蓝色品坐标（b＊）,计算样品的总色值（E＊ab）,并以以上4个指标作为样品的形性指标;通过HPLC,UV等方法测定样品中的醇浸出物、多糖、党参炔苷及5-羟甲基糠醛含量,采用归一距离法对化学成分测定结果进行分析,并以其作为样品的化学指标。选择炒制温度、炒制时间、米种类和米用量4个因素,分别应用形性指标和化学指标正交优选米炒党参炮制工艺,并通过SAS 9.40和JMP 11.0软件进行2指标间相关性分析。筛选结果显示,4个因素均有显著性差异,最佳炮制工艺参数为使用粳米为原料,炒制温度140℃、炒制时间10 min、饮片与大米的比例为100∶30;形性指标与化学指标间呈显著正相关关系,能够作为米炒党参炮制过程中炮制品质量评价的依据。

The quality standard of Chinese herbal medicine is the key in quality control,and the establishment of rice processing technology standard of rice fried Codonopsis Radix has important significance for the overall quality control. In this study,the color brightness（ L＊）,red-green chromaticity coordinate（ a＊）,yellow-blue chromaticity coordinate（ b＊） and total color value（ E＊ab） were determined by colorimeter and used as the shape indexes. Ethanol extractives,polysaccharide,lobetyolin and 5-hydroxymethyl furfural contents were determined by using high performance liquid chromatography（ HPLC） and ultraviolet（ UV）,and used as chemical indexes in the analysis by normalization distance method. The two index methods were adopted to optimize the processing technology of rice fried Codonopsis Radix by taking processing temperature,processing time,rice types and rice dosage as factors. The correlation analysis between the two index methods was carried out by SAS 9. 40 and JMP 11 software. The results showed that all the four factors had significant differences,and the best processing technology was as follows： polished round-grained rice as raw material,processing temperature at 140 ℃,processing time of 10 min,and the ratio of Codonopsis pilosula and rice is 100∶ 30. Chemical indexes showed significant positive correlations with shape indexes,providing basis for the quality evaluation of rice fried Codonopsis Radix in processing.