成分分析

基于色度原理的薏苡仁炮制过程颜色与化学成分相关性分析*

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  • 1.浙江中医药大学药学院,杭州 311402;
    2.浙江中医药大学中药炮制技术研究中心,杭州 311401;
    3.浙江中医药大学饮片有限公司,杭州 311401;
    4.浙江中医药大学中医药科学院,杭州 310053
第一作者 Tel: (0571)87195895;E-mail: duweifeng_200158@sohu.com
** 葛卫红 Tel: (0571)87195888;E-mail:geweihong@hotmail.com
李昌煜 Tel: (0571)86613537;E-mail:lcyzcmu@sina.com

收稿日期: 2021-07-28

  网络出版日期: 2024-06-24

基金资助

* 国家重点研发计划—中药饮片质量识别关键技术研究(2018YFC1707001);中医药行业科研专项(201507002);宁波市“科技创新2025新重大专(20201ZDYF020069);中华中医药学会青年人才托举工程项目(QNRC2-C12)

Correlation analysis between color and chemical composition of coix seed during processing based on chromaticity principle*

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  • 1. College of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China;
    2. Research Center of Traditional Chinese Medicine Processing Technology, Zhejinag Chinese Medical University, Hangzhou 311401, China;
    3. Zhejiang Chinese Medical University Chinese Medicine Yinpian Co., Ltd., Hangzhou 311401, China;
    4. Academy of Chinese Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China

Received date: 2021-07-28

  Online published: 2024-06-24

摘要

目的:研究薏苡仁炮制过程中化学成分含量与颜色值的相关性,为薏苡仁炮制过程质量控制提供理论依据。方法:采用HPLC法对薏苡仁中9个化学成分(甘油三亚油酸酯、1,2-二油酰基-3-油酰反式甘油、1,2-二亚油酸-3-棕榈酸甘油酯、1,2-二油酸-3-亚油酸甘油酯、1-棕榈酸2-油酸-3-亚油酸甘油酯、1,3-二棕榈酸-2-亚油酸甘油酯、甘油三油酸酯、1,3-二油酸-2-棕榈酸甘油三酯和1,3-二棕榈酸-2-油酸甘油酯)含量进行测定;以薏苡仁炮制过程样品为研究对象,利用色差计采集色度值(L*、a*、b*、E*ab)。结果:3批生品到麸炒品的炮制过程中,色度值L*、E*ab数值越小,9个指标性成分含量越大;色度值a*、b*数值越大,9个指标性成分含量越大。在3批麸炒品到炮制太过的炮制过程中,色度值L*、E*ab与9个指标性成分含量均基本呈显著性正相关;色度值a*与9个指标性成分含量均基本呈显著性负相关;色度值b*与9个指标性成分含量在产地山东和安徽批次中均基本呈正相关,但均无显著性,产地四川批次中呈负相关,无显著性。结论:薏苡仁炮制过程含量与颜色具有一定的相关性,本实验为薏苡仁炮制过程质量控制提供了理论依据。

本文引用格式

杜伟锋, 汤璐璐, 朱伟豪, 孙贝贝, 吕悦, 吴杭莎, 葛卫红, 李昌煜 . 基于色度原理的薏苡仁炮制过程颜色与化学成分相关性分析*[J]. 药物分析杂志, 2022 , 42(8) : 1391 -1399 . DOI: 10.16155/j.0254-1793.2022.08.12

Abstract

Objective: To provide a theoretical basis for the quality control of coix seed, study on the correlation between chemical composition and color value of coix seed was carried out. Methods: HPLC method was used to determine the contents of 9 chemical components(including glycerol trilinoleate, 1, 2-dilinoleoyl-3-oleoyl- rac-glycerol, 1, 2-dilinoleoyl-3-palmitoyl-rac-glycerol, 1, 2-dioleoyl-3-linoleoyl-rac-glycerol, 1-palmitoyl-2-oleoyl-3-linoleoyl-rac-glycerol, 1, 3-dipalmitoyl-2-linolein, glycerol trioleate, 1, 3-dioleoyl-2-palmitoylglycerol, 1, 3-dipalmitoyl-2-oleoylglycerol)in coix seed. Samples collected from the processing process of coix seed were used as the research objects, and color difference meter was used to collect color values (L*, a*, b*, E*ab). Results: During the processing of 3 batches of raw materials to bran fried samples, the smaller the value of L* and E* ab was, the greater the contents of 9 index components were. The greater the value of chromaticity a* and b* was, the greater the content of 9 index components were. In the process from 3 batches of bran fried samples to over-processed samples, the chromaticity value L* and E*ab was basically significantly positively correlated with the contents of the 9 index components. The chroma value a* was negatively correlated with the contents of 9 index components. The chromaticity value b* and the contents of the 9 index components were basically positively correlated without significance in samples from Shandong and Anhui. Non-significant correlation was observed in samples from Sichuan. Conclusion: There is a certain correlation between the content and color of the coix seed during processing. This experiment provides a theoretical basis for the quality control of the processing of coix seed.

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