基于“表里关联”的米炒党参炮制过程质量传递规律研究

Study on quality transfer law of rice-processed Codonopsis Radix in processing based on “correlation between external apparence color and internal component”

目的研究米炒党参炮制过程样品粉末表观颜色与HPLC指纹图谱中重要成分变量关联性及其质量传递规律,为揭示党参米炒过程的炮制原理奠定基础。方法以米炒党参的经验判断为依据,基于传统饮片的表观颜色变化,利用视觉分析仪分析米炒党参不同炮制时间点样品粉末表观颜色的变化,同时采用HPLC指纹图谱的方法评价米炒党参炮制过程中化学成分动态变化,利用多元统计学方法对米炒党参炮制过程样品进行表观颜色与HPLC指纹图谱中重要成分变量关联分析。结果在米炒党参炮制过程中,样品粉末总色值(Eab^*)呈下降趋势,表观颜色呈由淡黄棕色至深黄色变化的规律;10个化学成分峰动态变化明显,依次为峰7、9、10、2、3、1、20、15、6和4,其中峰4被指认为5-羟甲基糠醛;与总色值Eab^*变化呈极显著性负相关的化学成分为峰1、3和4,呈显著性正相关的化学成分为峰2,呈一般正相关的化学成分为峰6和15。结论峰1、2、3、4、6和15是米炒党参炮制过程中与表观颜色变化显著相关且含量变化明显的成分,可作为米炒党参炮制过程监控及质量控制的标志物。

Objective To study the correlation between the apparent color of the samples and the important variable components of HPLC fingerprint of rice-processed Codonopsis Radix (rpCR) in processing and its quality transfer law, and lay the foundation for revealing the processing principle of rpCR. Methods This experiment was based on the experience of the process of rpCR and the apparent color change of traditional processed slices, the visual analyzer was used to analyze the change of apparent color of rpCR from different process time. HPLC fingerprint was used to evaluate the dynamic changes of chemical constituents of rpCR in processing. Then, the multivariate statistical method was used to analyze the correlation between the apparent color and the important variable components of the HPLC fingerprint. Results In the processing of rpCR, the total color value (Eab*) of sample powder showed a downward trend, the apparent color of the samples changed from light yellowish brown to dark yellow;The proportions of the 10 chemical components varied greatly, corresponding to peaks of 7, 9, 10, 2, 3, 1, 20, 15, 6, and 4 in HPLC fingerprint, among them peak 4 was confirmed to be 5-hydroxymethyl-2-furaldehyde;Components 1, 3 and 4 were highly significantly and negatively relevant with the change of total color value Eab^*, and peak 2 was highly significantly and positively correlated with the change of total color value Eab^*, while peak 6 and peak 15 were positively relevant with the change of total color value Eab^*. Conclusion Compounds 1, 2, 3, 4, 6, and 15 were the components with obvious changes in process of rpCR, which were significantly correlated with the change of color and could be used as chemical markers for the monitoring processing and quality control of rpCR.