| 引用本文: | 张雪兰,罗毓,钟志奎,林伟雄,黄贵发,胡懿,梁志毅,刘晓彤.续断炮制时间、饮片色度值及指纹图谱的相关性研究[J].中国现代应用药学,2023,40(16):2231-2236. |
| ZHANG Xuelan,LUO Yu,ZHONG Zhikui,LIN Weixiong,HUANG Guifa,HU Yi,LIANG Zhiyi,LIU Xiaotong.Research on Relationship Between Processing Time, Chroma Value and Fingerprint of Dipsaci Radix[J].Chin J Mod Appl Pharm(中国现代应用药学),2023,40(16):2231-2236. |
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| 续断炮制时间、饮片色度值及指纹图谱的相关性研究 |
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张雪兰1,2, 罗毓1,2, 钟志奎1,2, 林伟雄1,2, 黄贵发1,2, 胡懿1,2, 梁志毅1,2, 刘晓彤1,2,3
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1.广东一方制药有限公司, 广东 佛山 528244;2.广东省中药配方颗粒企业重点实验室, 广东 佛山 528244;3.广东药科大学中药学院, 广州 510006
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| 摘要: |
| 目的 研究续断炮制时间、饮片色度值与UPLC指纹图谱的相关性。方法 建立续断饮片UPLC指纹图谱，监测酒续断、盐续断炮制过程中化学成分的变化，利用分光测色仪对续断不同炮制品炮制过程中饮片色度进行客观量化，运用SPSS 20.0、SIMCA 14.0软件分析炮制时间与饮片色度值和指纹图谱之间的相关程度。结果 酒续断、盐续断炮制过程中，饮片粉末颜色加深，粉末色度值(L*、b*、E*)值均降低；通过相关性分析得出饮片炮制时间与饮片色度值和指纹图谱之间呈显著性相关。结论 建立的UPLC指纹图谱方法稳定、可靠，结合续断炮制品色度作客观判别分析，为更好地规范酒续断、盐续断炮制工艺及全面评价饮片质量奠定基础。 |
| 关键词: 酒续断 盐续断 指纹图谱 色度值 炮制工艺 |
| DOI：10.13748/j.cnki.issn1007-7693.20223019 |
| 分类号:R284.1 |
| 基金项目:产业技术基础公共服务平台项目(2019-00902-1-2) |
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| Research on Relationship Between Processing Time, Chroma Value and Fingerprint of Dipsaci Radix |
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ZHANG Xuelan1,2, LUO Yu1,2, ZHONG Zhikui1,2, LIN Weixiong1,2, HUANG Guifa1,2, HU Yi1,2, LIANG Zhiyi1,2, LIU Xiaotong1,2,3
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1.Guangdong Yifang Pharmaceutical Co., Ltd., Foshan 528244, China;2.Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule, Foshan 528244, China;3.School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou 510006, China
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| Abstract: |
| OBJECTIVE To study the correlation between processing time, chroma value and UPLC fingerprint map of Dipsaci Radix. METHODS Established the UPLC fingerprint of Dipsaci Radix. Monitored the changes of chemical components in the processing process of wine and salt processed Dipsaci Radix, spectrophotometer was used to objectively quantify the chroma value of different processed products. SPSS 20.0 and SIMCA 14.0 statistical software was used to analyze the correlation between processing time and chroma value and fingerprint. RESULTS In the process of processing, the decoction pieces color of the powder deepened and L*, b* and E* values decreased. The correlation analysis showed that the processing time was significantly correlated with the chroma value and fingerprint of decoction pieces. CONCLUSION The method of UPLC fingerprint is stabled and reliabled, combines with the objective discriminant analysis of the chroma value of the Dipsaci Radix processed products, which lay the foundation for standardizing the processing technology of wine and salt processed products and evaluating the quality of Dipsaci Radix. |
| Key words: wine-processed Dipsaci Radix salt-processed Dipsaci Radix fingerprint chroma value processing technology |
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