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不同干燥加工方式的白芷饮片质量评价
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| 篇名： | 不同干燥加工方式的白芷饮片质量评价 |
| TITLE： | Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods |
| 摘要： | 目的 评价不同干燥加工方式的白芷饮片质量。方法采用AdobePhotoshop2020软件测定烘干蒸切、鲜切干燥、半鲜切干燥3种不同干燥方式所得白芷饮片的红绿度（a）、黄蓝度（b）、明度（L）值；采用高效液相色谱法测定3种不同干燥方式白芷饮片中伞形花内酯等9种香豆素类成分的含量；采用SPSS26.00软件和SIMCA14.0软件对32批白芷饮片中9种香豆素类成分含量进行主成分分析和偏最小二乘法-判别分析，采用灰色关联度分析饮片粉末颜色和香豆素类成分含量的关联性。结果32批白芷饮片粉末的a、b、L值分别为0～2.4、6.0～20.3、35.6～51.1。伞形花内酯、白当归素、补骨脂素、花椒毒素、佛手柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素的含量分别为0.026～0.324、0.051～0.549、0～0.113、0～0.398、0.256～1.115、1.434～6.014、1.866～4.039、0.742～1.455、0.789～2.642mg/g，总含量为6.442～13.382mg/g。主成分分析结果显示，半鲜切干燥饮片（BZ-27～BZ-30、BZ-32）的综合得分排序靠前，其余两种饮片质量差异较大。偏最小二乘法-判别分析结果显示，半鲜切干燥饮片聚为一类，烘干蒸切饮片和鲜切干燥饮片分离度较差。灰色关联度分析结果显示，L、b值与佛手柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素及b值与补骨脂素的关联系数均大于0.8，a值与各成分的关联度较低。结论白芷饮片的外观性状与香豆素类成分含量具有较强关联性，可通过颜色大致判断饮片质量，即颜色较白的饮片质量较好；半鲜切干燥饮片质量优于烘干蒸切饮片和鲜切干燥饮片。 |
| ABSTRACT： | OBJECTIVE To evaluate the quality of Angelica dahurica decoction pieces processed by different drying methods. METHODS Adobe Photoshop 2020 software was used to determine the red green degree （a）， yellow blue degree （b） and brightness （L） values of A. dahurica decoction pieces processed by 3 drying methods as steamed-cut and fresh-cut-dried， and semi- fresh-cut-dried. The contents of nine coumarins such as umbelliferone in A. dahurica decoction pieces processed by 3 drying methods were determined by HPLC. SPSS 26.00 software and SIMCA14.0 software were used to conduct principal component analysis and partial least squares-discriminant analysis on the content of coumarin in 32 batches of A. dahurica decoction pieces. Gray correlation analysis was conducted on the color of the powder and the coumarins contents in A. dahurica decoction pieces. RESULTS The a， b and L were 0-2.4， 6.0-20.3 and 35.6-51.1 in 32 batches of A. dahurica decoction pieces. The contents of umbelliferone， byakangelicin， psoralen， xanthotoxin， bergapten， oxypeucedanin， imperatorin， phellopterin and isoimperatorin were 0.026-0.324， 0.051-0.549， 0-0.113， 0-0.398， 0.256-1.115， 1.434-6.014， 1.866-4.039， 0.742-1.455 and 0.789-2.642 mg/g， respectively. And the total content ranged 6.442-13.382 mg/g， respectively. The results of principal component analysis showed that the comprehensive scores of BZ-27-BZ-30 and BZ-32 batches of semi-fresh-cut-dried decoction pieces were in the top order， and the internal quality of the other two kinds of decoction pieces was quite different. The results of partial least squares discriminant analysis showed that semi-fresh-cut-dried decoction pieces were clustered into one category， poor separation was observed in steamed-cut and fresh-cut-dried decoction pieces. Results of gray correlation analysis showed that the correlationcoefficients of L and b with bergapten， oxypeucedanin，imperatorin， phellopterin， isoimperatorin and b with psoralen were all greater than 0.8， a had a low correlation with all components. CONCLUSIONS The appearance traits of A. dahurica decoction pieces have strong correlation with the contents of coumarins. The quality of the decoction pieces can be roughly judged by the color， i.e. the whiter the color of the decoction pieces， the better the quality. The quality of sample obtained by semi- fresh-cut-dried is better than steamed-cut and fresh-cut-dried decoction pieces. |
| 期刊： | 2022年第33卷第24期 |
| 作者： | 朱兴龙，陈晓妍，晏宇杭，吴清华，卢丽洁，黄旭龙，张佳旭，郑全林，裴瑾 |
| AUTHORS： | ZHU Xinglong，CHEN Xiaoyan， YAN Yuhang，WU Qinghua，LU Lijie，HUANG Xulong，ZHANG Jiaxu，ZHENG Quanlin，PEI Jin |
| 关键字： | 白芷饮片；干燥方法；外观性状；香豆素类成分；高效液相色谱法；质量评价 |
| KEYWORDS： | Angelica dahurica decoction pieces； drying method； appearance traits； coumarins； HPLC； quality evaluation |
| 阅读数： | 156 次 |
| 本月下载数： | 6 次 |
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