基于“色如漆,甘如饴”的砂仁陈皮制熟地黄炮制过程质量评价

Quality Evaluation in Processing of Rehmanniae Radix Praeparata Processed with Amomi Fructus and Citri Reticulatae Pericarpium Based on"Color as Paint,Sweet as Maltose"

目的:研究砂仁陈皮制熟地黄炮制过程样品表观颜色、综合甜度与苷类成分含量变化的关联性,为揭示地黄炮制原理奠定基础。方法:采用全自动色差计测量熟地黄样品粉末颜色;采用高效液相色谱法测定不同加热时间点样品中14个活性成分的含量(5-羟甲基糠醛、梓醇、益母草苷、毛蕊花糖苷、异类叶升麻苷、橙皮苷、地黄苷D共7个苷类成分和D-果糖、葡萄糖、蔗糖、蜜二糖、棉子糖、甘露三糖、水苏糖共7个糖类成分),流动相乙腈-水梯度洗脱。以糖类成分甜度计算样品综合甜度变化,运用SPSS 21.0软件对砂仁陈皮制熟地黄炮制样品色度值、综合甜度与苷类成分含量进行关联分析,以三角形面积法建立熟地黄炮制样品质量综合评价指数。结果:在炮制过程中,样品粉末色度值增加,样品表观颜色变深。含量测定结果显示,随加热时间增加,熟地黄样品的苷类成分含量减少,单糖成分含量增加,样品综合甜度增加。关联性分析结果表明色度值、综合甜度与环烯醚萜苷含量呈显著负相关(P<0.01),色度值与呋喃醛衍生物含量、苯乙醇苷含量、黄酮类含量,以及综合甜度与呋喃醛衍生物含量、苯乙醇苷含量均呈显著正相关(P<0.01),综合甜度与黄酮类含量呈明显正相关(P<0.05)。炮制至52 h时样品综合评价指数最高,达0.99。结论:熟地黄样品粉末色度值聚类分析总体趋势与直观区分基本一致,结合样品粉末色度值、综合甜度与苷类成分含量3个指标可对砂仁陈皮制熟地黄进行综合质量评价。

Objective:To study the correlation between the apparent color,comprehensive sweetness and the content of main components in the preparation of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium,so as to lay a foundation for revealing the processing principle of Rehmanniae Radix.Method:The color of Rehmanniae Radix Praeparata sample powder was measured by automatic colorimeter,the contents of 14 active components in samples with different heating time points were determined by high performance liquid chromatography,including 7 glycosides of catalpol,rehmannia glycoside D,leonurine glycoside,5-hydroxymethyl furfural,verbascoside,isoacteoside and hesperidin,and 7 carbohydrates of D-fructose,glucose,sucrose,melibiose,raffinose,manninotriose and stachyose),and the mobile phase was acetonitrile-water for gradient elution.The comprehensive sweetness difference of sample was calculated by the sweetness of saccharides,SPSS 21.0 was used to analyze the relationship between the color,comprehensive sweetness and the main component contents in the processing of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium,the quality comprehensive evaluation index of Rehmanniae Radix Praeparata by triangular area method was established.Result:During the processing,the color value of the powder increased,and the apparent color of the sample became darker.the content determination results showed that the content of glycosides decreased,monosaccharides and comprehensive sweetness increased with the increase of heating time.The results of correlation analysis showed that chromaticity value,comprehensive sweetness were significant negatively correlated with the content of iridoid glycosides(P<0.01),the chromaticity value was significant positively correlated with the contents of furaldehyde derivatives,phenylethanoid glycosides,flavonoids and comprehensive sweetness was significant positively correlated with the contents of furaldehyde derivatives,phenylethanoid glycosides(P<0.01),and the comprehensive sweetness was positively correlated with the content of flavonoids(P<0.05).After 52 h of processing,the comprehensive evaluation index of samples reached 0.99.Conclusion:The overall trend of cluster analysis of powder chromaticity value of Rehmanniae Radix Praeparata is basically consistent with that of naked eyes,the comprehensive quality evaluation of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium can be carried out by combining the three indexes of powder chromaticity value,comprehensive sweetness and glycosides content.