盐补骨脂炮制工艺优选与化学模式识别研究

Study on processing technology optimization and chemical pattern recognition of salt-processed Psoraleae Fructus

目的优选盐补骨脂不同盐制工艺,比较不同盐制品的差异。方法建立补骨脂超高效液相色谱(UPLC)特征图谱,采用综合评分法,以补骨脂素和异补骨脂素总含量、特征图谱峰面积为评价指标,优选"盐炙""盐蒸""盐喷""盐微波"4种不同炮制工艺;采用熵权TOPSIS法及聚类分析、主成分分析等化学模式识别方法比较不同补骨脂盐制品的质量差异。结果优选的盐补骨脂"盐炙"工艺为170℃炒制13 min,"盐蒸"工艺为蒸制1 h,"盐喷"工艺为110℃炒制13 min,"盐微波"工艺为微波加热105 s。熵权TOPSIS综合评价结果表明,不同补骨脂盐制品质量排序为盐炙品>青盐炙品>盐喷品>盐微波品>盐蒸品;聚类分析结果表明,不同补骨脂盐制品可聚为2类,其中盐炙品与青盐炙品聚为一类;盐喷品、盐蒸品和盐微波品聚为另一类;主成分分析结果表明,不同补骨脂盐制品可聚为4类,其中盐炙品、青盐炙品、盐喷品分别单独聚为一类,盐微波品与盐蒸品聚为同一类。结论不同盐制方法炮制的盐补骨脂化学成分存在差异,研究结果可为盐补骨脂的炮制工艺优化和不同盐制品识别提供参考。

Objective To optimize the different salt preparation processes of salt-processed Psoraleae Fructus and compare the differences among different salt products.Methods Ultra-high performance liquid chromatography(UPLC)characteristic chromatogram of Psoraleae Fructus was established.By using the comprehensive scoring method,the total content of psoralen and isopsoralen and the peak area of the characteristic chromatogram were used as the evaluation index to optimize the four different processing technologies,including"stir-frying with salt-water","steaming with salt-water","spraying with salt-water"and"microwaving with salt-water".Meanwhile,entropy weight TOPSIS method,clustering analysis(HCA),principal component analysis(PCA)and other chemical pattern recognition methods were used to compare the quality difference of different salt-processed Psoraleae Fructus.Results The optimized"stir-frying with salt-water"process of salt-processed Psoralea Fructus was 170℃for 13 min,"steaming with salt-water"process for 1 h,"spraying with salt-water"process for 110℃for 13 min and"microwaving with salt-water"process for 105 s microwave heating.TOPSIS comprehensive evaluation results of entropy weight showed that the quality of different salt products of Psoraleae Fructus ranked as product of stir-frying with salt-water>product of stir-frying with green salt-water>product of spraying with salt-water>product of microwaving with salt-water>product of steaming with salt-water;HCA results showed that different salt products of Psoraleae Fructus could be polymerized into two categories,between which product of stir-frying with salt-water and product of stir-frying with green salt-water were polymerized into one category;product of spraying with salt-water,product of microwaving with salt-water and product of steaming with salt-water were another category;the results of PCA showed that different salt products of Psoraleae Fructus could be clustered into 4 categories,among which product of stir-frying with salt-water,product of stir-frying with green salt-water and product of spraying with salt-water were clustered into the same category respectively,and product of microwaving with salt-water and product of steaming with salt-water were clustered into the same category.Conclusion The chemical composition of Psoraleae Fructus processed by different salting methods is different.The results of this study can provide reference for processing optimization of salt-processed Psoraleae Fructus and identification of different salt products.