解杨;钟凌云;薛晓;王卓;宋金菊;李家晴;张青;王毅彬;曾妍;
XIE Yang;ZHONG Ling-yun;XUE Xiao;WANG Zhuo;SONG Jin-ju;LI Jia-qing;ZHANG Qing;WANG Yi-bin;ZENG Yan;Jiangxi University of Chinese Medicine;Jianchangbang Pharmaceutical Co., Ltd.;

• 1:江西中医药大学
• 2:建昌帮药业有限公司

摘要(Abstract)：

研究炆地黄炮制过程中的关键影响因素，优化炮制方法，将不同炮制品所含成分与色度值关联，找寻变化规律，完善炆地黄炮制过程的量化指标，以便更好地控制炮制程度。以梓醇、地黄苷D、毛蕊花糖苷、异毛蕊花糖苷、5-羟甲基糠醛、还原糖及外观性状为评价指标，利用层次分析法结合变异系数法计算各指标的权重，得出综合评分值(OD)。以加水量、闷润时间和蒸制时间为考察因素，结合Box-Behnken响应曲面法确定炆地黄的最佳炮制工艺参数。利用色差分析仪测定生品及响应曲面法17个样品色泽度，通过SPSS、Prism等软件分析炆地黄成分与色度之间的相关性。结果显示，各考察因素对工艺均有影响，其中蒸制时间影响较大，加水量次之。得出炆地黄最佳工艺为每100 g药材加7倍水炆制后，加入黄酒闷润5 h,上锅蒸制6 h为佳。表里关联结果为L^*与梓醇含量具有极显著正相关，与5-羟甲基糠醛和还原糖的含量呈极显著负相关；a*与梓醇含量具有极显著正相关，与5-羟甲基糠醛和还原糖的含量呈极显著负相关；a^*与5-羟甲基糠醛的含量呈显著正相关；b*与5-羟甲基糠醛的含量呈显著正相关；b^*与梓醇含量呈极显著正相关，与5-羟甲基糠醛、还原糖的含量呈极显著负相关。该实验采用响应曲面法优化炆地黄，其炮制工艺是合理可行的，炆地黄化学成分与色泽度具有显著相关性，可预测分析色度值与成分含量之间的关系，为特色饮片炆地黄质量评价体系提供一种新方法。
This study aims to explore the key factors influencing the processing of braised Rehmanniae Radix, optimize the processing, and determine the correlation between the components in different processed products and chroma values, which is expected to add quantitative indexes for the processing of braised Rehmanniae Radix and better control the processing. The weights of the indexes catalpol, rehmannioside D, verbascoside, isoacteoside, 5-hydroxymethylfurfural, reducing sugar, and appearance were calculated based on analytic hierarchy process(AHP) in combination with coefficient of variation, and the overall desirability(OD) was obtained. Box-Behnken design was used to explore the optimal amount of water added, time for soaking with rice wine, and steaming time in the processing of braised Rehmanniae Radix. Colorimeter was employed to determine the chroma of 17 samples and raw samples, and SPSS, Prism, and other software to investigate the correlation between the components in braised Rehmanniae Radix and the chroma values. The results showed that each factor influenced the processing, and the influence followed the order of steaming time>amount of water added>time for soaking with rice wine. The optimal processing process is as below: A total of 100 g medicinal material was added with 7 times of water, followed by soaking with rice wine for 5 h and steaming in a pot for 6 h. The correlation analysis suggested the extremely significantly positive correlation between L*与梓醇含量呈极显著正相关，与5-羟甲基糠醛、还原糖的含量呈极显著负相关。该实验采用响应曲面法优化炆地黄，其炮制工艺是合理可行的，炆地黄化学成分与色泽度具有显著相关性，可预测分析色度值与成分含量之间的关系，为特色饮片炆地黄质量评价体系提供一种新方法。
This study aims to explore the key factors influencing the processing of braised Rehmanniae Radix, optimize the processing, and determine the correlation between the components in different processed products and chroma values, which is expected to add quantitative indexes for the processing of braised Rehmanniae Radix and better control the processing. The weights of the indexes catalpol, rehmannioside D, verbascoside, isoacteoside, 5-hydroxymethylfurfural, reducing sugar, and appearance were calculated based on analytic hierarchy process(AHP) in combination with coefficient of variation, and the overall desirability(OD) was obtained. Box-Behnken design was used to explore the optimal amount of water added, time for soaking with rice wine, and steaming time in the processing of braised Rehmanniae Radix. Colorimeter was employed to determine the chroma of 17 samples and raw samples, and SPSS, Prism, and other software to investigate the correlation between the components in braised Rehmanniae Radix and the chroma values. The results showed that each factor influenced the processing, and the influence followed the order of steaming time>amount of water added>time for soaking with rice wine. The optimal processing process is as below: A total of 100 g medicinal material was added with 7 times of water, followed by soaking with rice wine for 5 h and steaming in a pot for 6 h. The correlation analysis suggested the extremely significantly positive correlation between L^* and content of catalpol, between a* and content of catalpol, between a^* and 5-hydroxymethylfurfural content, and between b* and 5-hydroxymethylfurfural content, and between b^* and catalpol content, and the extremely significantly negative correlation between L* and catalpol content, and the extremely significantly negative correlation between L^* and the content of 5-hydroxymethylfurfural and reducing sugar, and between b* and the content of 5-hydroxymethylfurfural and reducing sugar, and between b^* and the content of 5-hydroxymethylfural and reducing sugar. In this experiment, response surface methodology was used to optimize the processing technology of braised Rehmanniae Radix and the optimized process was rational and feasible. The content of chemical components in braised Rehmanniae Radix was significantly correlated with the chroma. This study provided a new method for the quality evaluation of braised Rehmanniae Radix.

关键词(KeyWords)： 炆地黄;工艺优化;层次分析法;变异系数法;响应面法;色泽度;相关性
braised Rehmanniae Radix;process optimization;analytic hierarchy process;coefficient of variation;response surface methodology;chroma;correlation

Abstract:

Keywords:

基金项目(Foundation): 江西省“双千人才”计划项目(赣才办字[2019]9号);; 江西省中药标准化计划项目(2020B04)

作者(Authors): 解杨;钟凌云;薛晓;王卓;宋金菊;李家晴;张青;王毅彬;曾妍;
XIE Yang;ZHONG Ling-yun;XUE Xiao;WANG Zhuo;SONG Jin-ju;LI Jia-qing;ZHANG Qing;WANG Yi-bin;ZENG Yan;Jiangxi University of Chinese Medicine;Jianchangbang Pharmaceutical Co., Ltd.;

DOI: 10.19540/j.cnki.cjcmm.20220128.306

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