不同加工方法及干燥温度对白芷饮片品质的影响

Effect of different processing methods and drying temperature on quality of Angelicae Dahuricae Radix decoction pieces

目的比较不同加工方法及干燥温度对白芷Angelicae Dahuricae Radix饮片外观及香豆素类成分的影响,明确不同加工方法适宜的干燥温度,筛选适宜的白芷产地加工方法。方法采用烘干蒸切法、半鲜切干燥法及鲜切干燥法结合3个干燥温度(40、50、60℃)对新鲜白芷进行加工。采用色差仪量化白芷饮片颜色,HPLC法测定香柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素5个香豆素成分的含量。利用系统聚类法判定样品颜色和成分差异,基于灰色关联度法探索颜色与成分的关联性,采用秩和比综合评价法(rank sum ratio comprehensive evaluation method,RSR)评价样品质量,并利用环氧化酶-2(cyclooxygenase-2,COX-2)抑制剂筛选试剂盒测定样品体外抗炎活性。结果亮度(L^(*))值以50℃干燥样品最高,60℃干燥样品次之,40℃干燥样品最低,黄蓝(b^(*))值相反。香豆素总量及氧化前胡素含量随干燥温度上升而增加,60℃鲜切干燥样品各成分含量最高,40℃烘干蒸切样品最低。颜色、成分聚类结果均显示40℃烘干蒸切样品及60℃鲜切干燥样品与其余样品差异极明显。灰色关联度结果显示L^(*)值与氧化前胡素、欧前胡素关联性较强;b^(*)值与珊瑚菜素、欧前胡素关联性较强,红绿(a^(*))值与各指标成分关联程度均较低。质量评价结果显示排名前3的样品分别为60℃鲜切干燥样品、50℃鲜切干燥样品、60℃半鲜切干燥样品,40℃烘干蒸切饮片排名最低;体外抗炎活性测定结果与质量评价结果相近,且半数抑制浓度(50%inhibitory concentration,IC_(50))与除佛手柑内酯外的各香豆素类成分均呈显著负相关。结论加工方法及干燥温度对白芷饮片影响显著,其中60℃半鲜切干燥饮片及50℃鲜切干燥饮片颜色较白,抗炎活性较高,生产效率高,是值得推广的白芷饮片。

Objective To compare the effects of different processing methods and drying temperatures on the appearance and coumarins of Baizhi(Angelicae Dahuricae Radix,ADR)decoction pieces,determine the appropriate drying temperatures for different processing methods,and select the appropriate processing methods for ADR in the production area.Methods Three processing methods(steamed-cut,semi-fresh-cut,fresh-cut)combined with three drying temperatures(40,50,and 60℃)were set to process ADR decoction pieces.The contents of five coumarins(bergapten,oxypeucedanin,imperatorin,phellopterin and isoimperatorin)were determined based on HPLC,and colorimeter was used to quantify the appearance parameters of ADR decoction pieces.The system clustering method was applyed to determine the color difference between samples,and the gray correlation method was used to explore the correlation between color and composition.Rank sum ratio comprehensive evaluation method(RSR)was adopt to evaluate the quality of ADR,and the cyclooxygenase-2(COX-2)inhibitor screening kit was used to verify the quality evaluation results.Combining the color and quality evaluation results of the ADR decoction to compare different processing methods and dry temperature.The color of ADR decoction pieces was quantified by colorimeter,and the contents of five coumarins were determined by HPLC.The systematic clustering method was used to determine the difference of color and composition of samples.The gray correlation method was used to explore the correlation between color and composition.The RSR method was used to evaluate the quality of samples,and the COX-2 inhibitor screening kit was used to determine the anti-inflammatory activity of different samples.Results The brightness value(L^(*))of the samples dried at 50℃was the highest,followed by the samples dried at 60℃,the samples dried at 40℃were the lowest,and the yellow-blue(b^(*))value was opposite.The total amount and oxypeucedanin increased with the increase of the drying temperature.Among them,the content of C3 had the highest component content,and A1 was the lowest.The color and composition clustering results showed that the samples A1 and C3 were significantly different from other samples.The analysis of the gray correlation showed that L^(*)value had the strongest correlation with oxypeucedanin,followed by imperatorin,b^(*)value had the strongest correlation with phellopterin,followed by imperatorin,a^(*)value had low correlation with each index component.The quality evaluation results showed that the top three samples are C3,C2 and B3,and A1 ranks the lowest.The results of IC50 determination are similar to quality evaluation,and IC50 is negatively correlated with coumarins except bergapten.Conclusion The processing method and drying temperature had significant effects on ADR decoction pieces,the 60℃semi-fresh-cut decoction pieces and 50℃fresh-cut decoction pieces had great color,high anti-inflammatory activity and production efficiency,which is worthy of popularization.