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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