白术清炒过程中颜色变化与5-羟甲基糠醛的相关性分析及拐点研究

Correlation Analysis between Color Change and 5-HMF and Study on Processing Inflection Point in the Plain Stir-Frying Process of White Atractylodes

目的:研究白术清炒过程中颜色变化与5-羟甲基糠醛(5-HMF)的相关性,并通过其炮制过程中各指标的动态变化分析炮制拐点。方法:清炒法炮制白术,运用薄层扫描仪、MATLAB软件评估白术生品及炮制品的颜色值,测定氧化值,HPLC法测定5-HMF含量,SPSS21.0软件分析颜色与5-HMF含量的相关性并建立回归模型。结果:相关性分析显示,色调H与亮度Ⅰ呈极显著正相关,与氧化值、5-HMF含量均呈极显著负相关;饱和度S与亮度Ⅰ呈显著负相关,与氧化值呈极显著正相关;亮度Ⅰ与氧化值、5-HMF含量均呈极显著负相关;氧化值与5-HMF含量呈极显著正相关。5-HMF含量与颜色值的回归模型为Y_((5-HMF))=24.928-43.398X_((H)),R^(2)=0.908,拟合度高,模型有效。结论:白术清炒过程中其颜色与5-HMF含量显著相关,依据其颜色变化预测炮制过程中5-HMF的含量具有可行性,并且依据各指标动态变化可分析炮制拐点,为白术清炒过程中炮制程度的判断提供参考依据。

Objective:To explore correlation analysis between color change and 5-HMF and study on processing inflection point in the plain stir-frying process of white atractylodes.Methods:Plain stir-frying method was used to process white atractyloides,and thin-layer scanner and MATLAB software were used to evaluate the color values of raw and processed white atractyloides.5-HMF content was determined by HPLC,SPSS21.0 software was applied to analyze the correlation between color and 5-HMF content,and regression model was established.Results:Correlation analysis showed that hue H was positively correlated with brightness I,while negatively correlated with oxidation value and 5-HMF content.There was a significant negative correlation between saturation S and brightness I,while significant positive correlation between saturation S and oxidation number.The brightness I was negatively correlated with oxidation value and 5-HMF content.The oxidation number was positively correlated with the content of 5-HMF.The regression model of 5-HMF content and color value was Y_((5-HMF))=24.928-43.398X_((H)),R^(2)=0.908,with high fit degree,and the model is effective.Conclusion:The color of white atractylodes was significantly correlated with the content of 5-HMF in the plain stir-frying process,the content of 5-HMF can be predicted according to its color change during the processing,and the processing inflection point can be analyzed according to the dynamic changes of each index.Therefore,this study provides some reference basis for judging the processing degree of white atractylodes in the process of plain stir-frying.