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。
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.
作者
杜伟锋
汤璐璐
朱伟豪
孙贝贝
吕悦
吴杭莎
葛卫红
李昌煜
DU Wei-feng;TANG Lu-lu;ZHU Wei-hao;SUN Bei-bei;LÜYue;WU Hang-sha;GE Wei-hong;LI Chang-yu(College of Pharmaceutical Sciences,Zhejiang Chinese Medical University,Hangzhou 311402,China;Research Center of Traditional Chinese Medicine Processing Technology,Zhejinag Chinese Medical University,Hangzhou 311401,China;Zhejiang Chinese Medical University Chinese Medicine Yinpian Co.,Ltd.,Hangzhou 311401,China;Academy of Chinese Medical Sciences,Zhejiang Chinese Medical University,Hangzhou 310053,China)
出处
《药物分析杂志》
CAS
CSCD
北大核心
2022年第8期1391-1399,共9页
Chinese Journal of Pharmaceutical Analysis
基金
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)。
