炆黄精炮制工艺优化及其成分与色泽相关性分析

Optimization of processing technology and analysis of correlation between its components and color for stewed Polygonati Rhizoma

目的优化炆黄精炮制工艺,并明确成分变化与外观色泽变化的关联规律。方法以炆制时间、蒸制时间、黄酒用量为影响因素,多糖、总皂苷、5-羟甲基糠醛、醇溶性浸出物、水溶性浸出物的含量为评价指标,采用变异系数法结合层次分析法(AHP)计算各指标权重,得到综合评分,Box-Behnken响应面法优化炮制工艺。测定17批样品色度值,并对其主要化学成分与色度值之间进行相关性分析。结果最佳条件为每400 g黄精炆制时间8 h,蒸制时间5 h,黄酒用量15%。关联结果显示,L值与多糖含量呈极显著正相关,与总皂苷、5-羟甲基糠醛含量呈显著正相关;a值与醇溶性浸出物含量呈极显著负相关。结论该方法合理可行,可用于炆黄精炮制工艺优化。炆黄精化学成分与色泽具有显著相关性。

AIM To optimize the processing technology of stewed Polygonati Rhizoma and clarify the correlation between components changes and differences in appearance and color.METHODS With the time for stewing and steaming,and the consumption of Chinese yellow rice wine considered to be the the influence factors,the content of polysaccharides,total saponins,5-hydroxymethylfurfural,alcohol-soluble extract and water-soluble extract were used as evaluation indexes whose weights were calculated using the coefficient of variation method combined with the analytic hierarchy process(AHP)to obtain a comprehensive score for the optimization of the processing technology by Box-Behnken response surface method.The seventeen samples had their colorimetric values measured,and the correlation between their main chemical components and colorimetric values analyzed.RESULTS The optimal conditions were determined that every 400 g of Polygonati Rhizoma to be stewed for 8 h,and steamed for 5 h with 15%volume of Chinese yellow rice wine.The correlation result showed that there existed an extremely significant positive correlation between the L value and the content of polysaccharides,and a significant positive correlation between the L value and the content of total saponins and 5-hydroxymethylfurfural;and a highly significant negative correlation between the a value and the content of alcohol soluble extracts.CONCLUSION This reasonable and feasible method can be used to optimize the processing technology of stewed Polygonati Rhizoma.There exists a significant correlation between the chemical components and color of stewed Polygonati Rhizoma.