色空间法结合化学计量学研究麦麸含水量、粒径及其用量对麸炒山药外观颜色的影响

Effect of moisture content,particle size and dosage of wheat bran on appearance color of stir-fried Dioscoreae Rhizoma by color space method with chemometrics

目的以色空间法结合化学计量学研究麦麸对麸炒山药外观颜色的影响,为中药炮制辅料麦麸质量标准的制定和麸炒炮制工艺的优选提供依据。方法以不同含水量(ω)、不同粒径(Φ)的麦麸为辅料以及加入不同用量(n)的麦麸,分别制备麸炒山药。采用色差仪测定麸炒山药外观色度值L^(*)、a^(*)、b^(*)及总色度值Eab^(*)[L^(*)为亮度,a^(*)为红绿色度值,b^(*)为黄蓝色度值,Eab^(*)=(L^(*)2+a^(*)2+b^(*)2)1/2],采用SIMCA 14.1和SPSS statistics 26对麸炒山药外观色度值进行数据分析。结果麦麸含水量主要影响麸炒山药外观色度值a^(*),含水量越大,a^(*)值越小;麦麸粒径主要影响麸炒山药外观色度值L^(*),粒径越细,L^(*)值越分散;麦麸用量则主要影响麸炒山药外观色度值a^(*)、b^(*),每100 g山药用麦麸5~20 g,麦麸用量越大,a^(*)、b^(*)值越大。合适规格麦麸炮制的麸炒山药外观色度值及总色度值范围分别为81.09≤Eab^(*)<90.12。基于色度值的麦麸规格参数非标准化典则判别函数式分别为ω=0.688 L^(*)+1.264 a^(*)-0.872 b^(*)-18.113,Φ=0.058 L^(*)+0.049 a^(*)-3.696,n=0.346 L^(*)+0.867 a^(*)-24.666。结论麦麸含水量<25%,粒径10~50目,每100 g山药饮片用麦麸10~15 g,炮制出的麸炒山药饮片符合《中国药典》2020年版性状要求。过于潮湿、粒径过细及麦麸用量过大或过小均难以满足麸炒山药的外观颜色要求。

Objective To study the effects of wheat bran on the color of stir-fried Shanyao(Dioscoreae Rhizoma,DR,Chinese yam)with wheat bran(sDRwb)by color space method and chemometrics,so as to provide the basis for the formulation of the quality standard of wheat bran and the optimization of the stir-fried processing technology with wheat bran.Methods Stir-fried Dioscoreae Rhizoma was prepared by adding wheat bran with different amounts(n),different moisture content(ω)and particle size(Φ)as excipients.The color difference meter was used to determine the appearance chroma value L^(*),a^(*),b^(*)and the total chroma value Eab^(*)[L^(*)is the brightness,a^(*)is the red-green degree value,b^(*)is the yellow-blue degree value,Eab^(*)=(L^(*)2+a^(*)2+b^(*)2)1/2].SIMCA 14.1 and SPSS statistics 26 were used to analyze the appearance chroma value of sDRwb.Results The moisture content of wheat bran mainly affected the appearance chroma value a^(*),and the higher the moisture content was,the smaller the a^(*)value was.The particle size of wheat bran mainly affected the appearance chroma value L^(*),and the smaller the particle size was,the more dispersed the L^(*)value was.The amount of wheat bran mainly affected the appearance chroma value a^(*)and b^(*).Within the range of 5—20 g wheat bran/100 g DR,the higher the amount of wheat bran was,the higher the value of a^(*)and b^(*)was.The range of appearance chroma value and total chroma value of sDRwb processed with wheat bran of suitable specification were 81.09≤Eab^(*)<90.12.The discriminant functions of non-standardized wheat bran specification parameters based on chroma values wereω=0.688 L^(*)+1.264 a^(*)-0.872 b^(*)-18.113,Φ=0.058 L^(*)+0.049 a^(*)-3.696,n=0.346 L^(*)+0.867 a^(*)-24.666,respectively.Conclusion The water content of wheat bran is less than 25%,the grain size is 10—50 mesh,10—15 g of wheat bran is added into every 100 g of raw Chinese yam decoction pieces,and the concocted stir-fried Dioscoreae Rhizoma decoction pieces meet the requirements of Chinese Pharmacopoeia.