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丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性
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| 篇名： | 丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性 |
| TITLE： | Correlation between Processing Time ，Color and Chemical Composition Content in the Wine-fried Process of Salvia miltiorrhiza |
| 摘要： | 目的：评价丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性。方法：用黄酒制备不同炮制时间（7～15min）的丹参酒炙品，采用高效液相色谱法测定丹参及其酒炙品中丹酚酸B、丹参酮ⅡA和5-羟甲基糠醛（5-HMF）的含量；采用色差仪测定两者的色度值[红绿色轴分量（a*）、黄蓝色轴分量（b*）、明度（L*）]并计算总色差值（ΔE）；采用Spearman’srho、Kendall’sTau-b检验考察炮制时间、色度值与化学成分含量的相关性。结果：丹参饮片中丹酚酸B、丹参酮ⅡA、5-HMF的含量分别为17.9～70.6、2.3～3.1、0mg/g；丹参酒灸品中丹酚酸B、丹参酮ⅡA、5-HMF的含量分别为14.8～68.4、1.1～3.9、0.7～34.4mg/g。丹酚酸B含量先降低再增加，约在9、11min达到高峰后逐渐降低；丹参酮ⅡA含量先增加，约在7min达到高峰后逐渐降低；5-HMF在炒制13min后含量急剧增加。以丹参为标样的丹参酒炙品的ΔL*为－5.369～2.553、Δa*为－1.098～0.321、Δb*为－1.471～2.355，ΔE为0.217～5.397。Spearman’srho、Kendall’sTau-b检验的结果均显示，ΔE与丹参炮制时间（相关系数分别为0.517、0.389）、5-HMF含量（相关系数分别为0.549、0.405）均呈正相关（P均小于0.01）；丹参酮ⅡA含量与Δb（*相关系数分别为－0.509、－0.391）、炮制时间（相关系数分别为－0.556、－0.420）、5-HMF含量（相关系数分别为－0.545、－0.392）均呈负相关（P均小于0.01）；5-HMF含量与炮制时间（相关系数分别为0.957、0.870）呈正相关（P均小于0.01）。结论：丹参酒炙过程中丹参酮ⅡA、5-HMF的含量与炮制时间及颜色显著相关，即随着炮制时间增加和温度升高，其颜色由红黄色向黄绿色变化，在黑白程度上偏黑色；丹参酮ⅡA含量降低，5-HMF含量升高。 |
| ABSTRACT： | OBJECTIVE：To e valuate the correlation between processing time ，color and chemical composition content in the wine-fried process of Salvia miltiorrhiza . METHODS ：Wine-fried S. miltiorrhiza with different processing time （7-15 min）was prepared by yellow rice wine. The contents of salvianolic acid B ，tanshinone ⅡA and 5-HMF in raw and wine-fried S. miltiorrhiza were determined by HPLC. The colorimeter was used to determine their chromatic values [red-green axis component （a*）， yellow-blue axis component （b*），lightness（L*）] and calculate the total color difference value （ΔE）. Spearman ’s rho and Kendall ’s Tau-b test were adopted to validate the correlation between processing time ，chromatic value and chemical composition content. RESULTS：The contents of salvianolic acid B ，tanshinone ⅡA and 5-HMF were 17.9-70.6，2.3-3.1，0 mg/g in S. miltiorrhiza decoction pieces ；the contents of them were 14.8-68.4，1.1-3.9，0.7-34.4 mg/g in wine-fried S. miltiorrhiza . The content of salvianolic acid B at first decreased and then increased ，reaching the peak at about 9，11 min，and then gradually decreased ；the content of tanshinone ⅡA increased at first ，reached its peak about 7 min，and then gradually decreased；the content of 5-HMF increased sharply after frying 13 min. The measurement results of chromaticity values were ΔL* －5.369-2.553，Δa* －1.098-0.321， Δb* －1.471- 2.355，ΔE 0.217-5.397. Results of Spearman ’s rho and Kendall ’s Tau-b test showed that ΔE was positively correlated with processing time （the correlation coefficient were 0.517，0.389 respectively）and 5-HMF content （the correlation coefficient were 0.549，0.405 respectively）（both P＜0.01）. The content of tanshinone ⅡA was negatively correlated with Δb（* the correlation coefficient were －0.509，－0.391 respectively），processing time （the corr elation coefficient were －0.556，－0.420 respectively） and 5-HMF content （the correlation coefficient were －0.545，－0.392 respectively）（both P＜0.01）. The content of 5-HMF was positively correlated with the processing time （the correlation coefficient were 0.957，0.870 respectively）（both P＜0.01）. CONCLUSIONS ：The contents of tanshinone ⅡA and 5-HMF in the process of wine-fried process are significantly related to the time and color. With the increase of processing time and temperature ，its color changes from red 话：0553-3844333。E-mail：liulj1@126.com yellow to yellow green ，and tends to be black in black and white；the content of tanshinone ⅡA is decreased and the content of 5-HMF is increased. |
| 期刊： | 2021年第32卷第14期 |
| 作者： | 徐斌，张强，刘亮镜 |
| AUTHORS： | XU Bin，ZHANG Qiang，LIU Liangjing |
| 关键字： | 丹参；酒炙；5-羟甲基糠醛；丹参酮ⅡA；丹酚酸B；高效液相色谱法；色度值；相关性分析 |
| KEYWORDS： | Salvia miltiorrhiza ；Wine-fried；5-HMF；Tanshinone Ⅱ A；Salvianolic acid B ；HPLC；Chromaticity value ； |
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