| 不同炮制程度的酒炖和清蒸地黄性状、成分对比研究 |
| 投稿时间：2023-01-04 点此下载全文
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| 引用本文：姜宇,栾雅格,黄蓉,何秀娟,王璇,谭鹏.不同炮制程度的酒炖和清蒸地黄性状、成分对比研究[J].中国现代中药,2023,25(9):1957-1965 |
| DOI：10.13313/j.issn.1673-4890.20230104006 |
| 摘要点击次数: 465 |
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| 作者中文名 | 作者英文名 | 单位中文名 | 单位英文名 | E-Mail |
| 姜宇 |
JIANG Yu |
北京中医药大学 中药学院，北京 102488 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China |
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| 栾雅格 |
LUAN Ya-ge |
北京中医药大学 中药学院，北京 102488 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China |
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| 黄蓉 |
HUANG Rong |
北京中医药大学 中药学院，北京 102488 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China |
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| 何秀娟 |
HE Xiu-juan |
北京中医药大学 中药学院，北京 102488 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China |
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| 王璇 |
WANG Xuan |
北京中医药大学 中药学院，北京 102488 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China |
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| 谭鹏* |
TAN Peng |
北京中医药大学 中药学院，北京 102488
北京市科委 中药生产过程控制与质量评价北京市重点实验室，北京 102400 |
School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 102488, China
Beijing Key Laboratory for Production Process Control and Quality Evaluation of Traditional Chinese Medicine, Beijing Municipal Science &Technology Commission, Beijing 102400, China |
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| 基金项目:国家“重大新药创制”科技重大专项（2020071620211） |
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| 中文摘要:目的 研究酒炖和清蒸炮制过程中地黄内在成分和外观性状的变化规律。方法 根据《中华人民共和国药典》2020年版（一部）熟地黄项下方法测定浸出物、地黄苷D含量，利用水提醇沉法测定多糖含量，利用电子舌和分光测色计测定滋味和颜色，应用主成分分析法分析滋味、颜色与酒炖品、清蒸品炮制质量及内在成分之间的相关程度。结果 清蒸过程中浸出物含量随炮制时间延长不断下降，酒炖过程浸出物含量较为稳定；酒炖和清蒸过程地黄苷D含量均呈下降趋势，酒炖品中地黄苷D含量小于同一炮制程度的清蒸品；酒炖和清蒸过程多糖含量呈先上升后下降趋势，酒炖品中多糖含量大于同一炮制程度的清蒸品；通过电子舌和测色计，酒炖品和清蒸品可被明显区分；酒炖过程中地黄苷D含量与红绿值（a*）、黄蓝值（b*）、总色度值（E*）呈显著正相关（P<0.05），多糖含量与b*呈显著正相关（P<0.05），浸出物含量与滋味、颜色变量无明显相关性；清蒸过程中多糖含量与CTS（咸）、ANS（甜）、a*、b*和E*呈显著正相关（P<0.05），浸出物含量与CTS、ANS、a*和b*呈显著正相关（P<0.05），地黄苷D含量与CTS、ANS、明度值（L*）、a*、b*和E*呈显著正相关（P<0.05）。结论 酒炖和清蒸工艺下地黄性状和内在成分变化趋势具有一定差异，电子舌、测色计与统计学分析方法可以实现地黄酒炖和清蒸炮制过程中的质量检测。 |
| 中文关键词:地黄 酒炖 清蒸 性状 成分 主成分分析 |
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| Comparative Analysis of Characters and Components of Wine-stewed and Steamed Rehmanniae Radix with Different Processing Degrees |
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| Abstract:Objective To study the changes in the intrinsic components and character of Rehmanniae Radix during the wine-stewing and steaming processes.Methods According to the 2020 edition of the Chinese Pharmacopoeia (Vol. One), the content of extract and rehmannioside D was determined. The polysaccharide content was measured using the water extraction and alcohol precipitation method. The taste and color were determined using an electronic tongue and spectrophotometer. Principal component analysis (PCA) was applied to analyze the correlations of taste and color with the quality of wine stewed and steamed products and intrinsic components.Results During the steaming process, the extract content decreased continuously with the extension of processing time, while the extract content in the wine-stewing process remained relatively stable. Both wine-stewed and steamed Rehmanniae Radix showed a decreasing trend in rehmannioside D content, with the wine-stewed product having lower rehmannioside D content than the steamed product at the same processing level. The polysaccharide content increased first and then decreased during both the wine-stewing and steaming processes, with the wine-stewed product having higher polysaccharide content than the steamed product at the same processing level. Using the electronic tongue and spectrophotometer indicators, the wine-stewed and steamed products were clearly classified. During the wine-stewing process, rehmannioside D content showed a significant positive correlation with a*, b*, and E* (total color value) (P<0.05), and the polysaccharide content showed a significant positive correlation with b* (P<0.05). However, there was no significant correlation between extract content and taste or color variables. During the steaming process, the polysaccharide content showed a significant positive correlation with CTS (salty), ANS (sweet), a*, b*, and E* (P<0.05), while the extract content showed a significant positive correlation with CTS, ANS, a*, and b* (P<0.05), and rehmannioside D showed a significant positive correlation with CTS, ANS, L*, a*, b*, and E* (P<0.05).Conclusion The changes in the character and intrinsic components of Rehmanniae Radix under the wine-stewing and steaming processes have some differences. The electronic tongue, spectrophotometer, and statistical analysis methods can be used for quality testing during the wine-stewing and steaming processes of Rehmanniae Radix. |
| keywords:Rehmanniae Radix wine-stewing steaming character composition PCA |
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