基于色度分析原理探究五味子颜色与物质组分的相关性

Correlation between Color of Schisandra chinensis and Its Components Based on Principle of Chromaticity Analysis

目的:探讨五味子醋制前后外观色泽差异与药效化学物质组分含量之间的关系,为五味子和醋五味子的炮制条件稳定性和质量评价提供参考。方法:采用HPLC法测定五味子及其醋制品中丙烯酰胺、5-HMF、五味子醇甲、五味子酯甲、五味子甲素、五味子乙素6种活性物质的药效组分含量;利用色度仪测定五味子醋制前后的客观量化色度数值,并统计总色度值E^(*)ab;采用Pearson相关性分析方法,考察样品化学组分含量与色度值的相关性;应用聚类分析(HCA)、偏最小二乘-判别(PLS-DA)法分析五味子与其醋制品的差异性及影响差异性的颜色参数。结果:HCA结果显示,饮片的醋制过程可聚为生五味子(S1-S10)和醋制品(C1S1-C1S10)两类,表明生五味子饮片和醋五味子饮片颜色具有差异性;相关性分析结果显示,五味子甲素含量与色度空间参数在本次实验中未表现出高度相关性(P>0.05),其中丙烯酰胺、5-HMF、五味子醇甲、五味子酯甲、五味子乙素含量与L^(*),a^(*),b^(*),E^(*)ab呈现出显著的相关性(P<0.05)。PLS-DA结果显示,L^(*)、b^(*)的变量投影重要性(VIP)值>1,是生五味子与醋五味子出现主要差异性的颜色参数。结论:利用色度分析可以相对客观地体现出生五味子、醋五味子颜色特征的数字化表达,结合内在药效物质组分的含量测定,优化中药五味子炮制工艺的稳定性和炮制质量的均一性。

Objective:To explore the relationship about color difference of Schisandra chinensis and the content of pharmacodynamic chemical components between before and after vinegar preparation,so as to provide reference for the stability of processing conditions and quality evaluation of Schisandra chinensis and vinegar Schisandra chinensis.Methods:The effective contents of acrylamide,5-HMF,schizandrol A,schisantherin A,schizandrin A,schizandrin B in Schisandra chinensis and its vinegar products were determined by HPLC.Colorimeter was used to measure the chromaticity value of Schisandra chinensis before and after vinegar preparation,and the total chromaticity value of E^(*)ab was counted.Pearson correlation analysis was used to investigate the correlation between the chemical composition content of the sample and the chromaticity value.Cluster analysis(HCA)and partial least square discriminant analysis(PLS-DA)were used to analyze the differences between Schisandra chinensis and its vinegar products,as well as the color parameters that affect the differences.Results:HCA results showed that the herbal pieces can be grouped into raw Schisandra chinensis(S1-S10)and vinegar products(C1S1-C1S10),indicating that the color of raw Schisandra chinensis and vinegar Schisandra chinensis was different.The results of correlation analysis showed that there was no high correlation between the content of schizandrin A and chromaticity spatial parameters in this experiment(P>0.05),whereas the contents of acrylamide,5-HMF,schizandrol A,schisantherin A and schisandrin B were significantly correlated with L^(*),a^(*),b^(*),E^(*)ab(P<0.05).PLS-DA results showed that the values of L^(*),b^(*)>1 were the main differences in chromaticity parameters between raw Schisandra chinensis and vinegar Schisandra chinensis.Conclusion:Using chromaticity analysis can relatively objectively reflect the digital expression of the color characteristics of Schisandra chinensis and vinegar Schisandra chinensis,optimize the stability of processing technology and the uniformity of processing quality of the herb,when combined with the content determination of internal pharmacodynamic substances.