基于AHP-熵权法的白附子有效成分与颜色值的相关性研究

Research on Correlation between Effective Components and Color Values of Baifuzi(Typhonii Rhizoma)Based on AHP-entropy Weight Method

目的探究白附子炮制品颜色值与化学成分草酸、柠檬酸、黄嘌呤、直链淀粉和支链淀粉之间的关系。方法运用薄层扫描法、MATLAB软件分析测量炮制品的颜色值,通过紫外分光光度法测量白附子中直链淀粉和支链淀粉含量,采用HPLC法测定白附子中和不同炮制品中草酸、柠檬酸和黄嘌呤的含量。采用AHP-熵权法结合SPSS 25.0相关分析评价白附子饮片质量。结果通过主客观赋权结合的方法,采用AHP-熵权法确定生白附子与白附子炮制品1~8的综合评分为75.7071、54.4739、46.4605、35.9026、34.6526、54.6122、48.0073、31.5112、38.0693。由相关性分析表显示白附子的有效成分含量与颜色值有显著相关性,其中色度值H与支链淀粉与草酸呈显著负相关(P<0.05),H值与黄嘌呤呈显著正相关。综合评分Y与色调H间回归方程的建立Y=0.001X+0.064,其中X为色调H,R~2=0.408,即综合评分Y与色调H有正相关性,即色调越低,炮制品颜色越黑综合评分越高,且综合评分随色调变化更加显著。结论实验从整体观念出发,对白附子饮片的颜色与内在成分进行综合分析,评价不同炮制条件对白附子质量的影响。运用主客观赋权法结合SPSS进行相关性分析,表明有效成分含量与颜色值有一定的相关性。因此可进一步发展白附子的不同炮制方法,从而可为临床用药质量控制提供一定的参考。

Objective To explore the relationship between the color value of Baifuzi(Typhonii Rhizoma)processed products and the chemical components oxalic acid,citric acid,xanthine,amylose and amylopectin.Methods The color value of processed products was analyzed and measured by thin layer scanning method and MATLAB software,and the contents of amylose and amylopectin in Baifuzi(Typhonii Rhizoma)were measured by ultraviolet spectrophotometry.The contents of oxalic acid,citric acid and xanthine in Baifuzi(Typhonii Rhizoma)and different processed products were determined by HPLC.The AHP-entropy weight method combined with SPSS25.0 correlation analysis was used to evaluate the quality of Baifuzi(Typhonii Rhizoma)pieces.Results Through the method of combining subjective and objective weighting,AHP-entropy weight method was used to determine the comprehensive scores of Baifuzi(Typhonii Rhizoma)raw and processed products 1-8 were 75.7071,54.4739,46.4605,35.9026,34.6526,54.6122,48.0073,31.5112 and 38.0693.The correlation analysis table showed that there was a significant correlation between the contents of active ingredients and the color value of Baifuzi(Typhonii Rhizoma),in which the chromaticity value H was significantly negatively correlated with amylopectin and oxalic acid(P<0.05),and the H value was significantly positively correlated with xanthine.The establishment of the regression equation between the comprehensive score Y and the chromaticity value H was Y=0.001 X+0.064,where X was the H value,R~2=0.408.The comprehensive score Y had a positive correlation with the H value,that is,the lower the H value,the darker the color of the processed product,and the higher the composite score,the more pronounced the composite score changes with H values.Conclusion Based on the overall concept,this experiment comprehensively analyzed the color and internal components of Baifuzi(Typhonii Rhizoma),and evaluated the effect of different processing conditions on the quality of Baifuzi(Typhonii Rhizoma).Correlation analysis was carried out using the subjective and objective weighting method combined with SPSS,which showed that there was a certain correlation between the contents of active ingredients and the color value.Therefore,different processing methods of Baifuzi(Typhonii Rhizoma)can be further developed,which can provide a certain reference for clinical drug quality control.