Xie Yang, Zhong Ling-Yun, Xue Xiao, Wang Zhuo, Song Jin-Ju, Li Jia-Qing, Zhang Qing, Wang Yi-Bin, Zeng Yan
Jiangxi University of Chinese Medicine Nanchang 330004,China.
Jianchangbang Pharmaceutical Co., Ltd. Fuzhou 344700,China.
Zhongguo Zhong Yao Za Zhi. 2022 Sep;47(18):4927-4937. doi: 10.19540/j.cnki.cjcmm.20220128.306.
This study aims to explore the key factors influencing the processing of braised Rehmanniae Radix, optimize the processing, and determine the correlation between the components in different processed products and chroma values, which is expected to add quantitative indexes for the processing of braised Rehmanniae Radix and better control the processing. The weights of the indexes catalpol, rehmannioside D, verbascoside, isoacteoside, 5-hydroxymethylfurfural, reducing sugar, and appearance were calculated based on analytic hierarchy process(AHP) in combination with coefficient of variation, and the overall desirability(OD) was obtained. Box-Behnken design was used to explore the optimal amount of water added, time for soaking with rice wine, and steaming time in the processing of braised Rehmanniae Radix. Colorimeter was employed to determine the chroma of 17 samples and raw samples, and SPSS, Prism, and other software to investigate the correlation between the components in braised Rehmanniae Radix and the chroma values. The results showed that each factor influenced the processing, and the influence followed the order of steaming time>amount of water added>time for soaking with rice wine. The optimal processing process is as below: A total of 100 g medicinal material was added with 7 times of water, followed by soaking with rice wine for 5 h and steaming in a pot for 6 h. The correlation analysis suggested the extremely significantly positive correlation between L* and content of catalpol, between a* and 5-hydroxymethylfurfural content, and between b* and catalpol content, and the extremely significantly negative correlation between L* and the content of 5-hydroxymethylfurfural and reducing sugar, and between b~* and the content of 5-hydroxymethylfural and reducing sugar. In this experiment, response surface methodology was used to optimize the processing technology of braised Rehmanniae Radix and the optimized process was rational and feasible. The content of chemical components in braised Rehmanniae Radix was significantly correlated with the chroma. This study provided a new method for the quality evaluation of braised Rehmanniae Radix.
本研究旨在探讨影响熟地黄炮制的关键因素，优化其炮制工艺，并确定不同炮制品中成分与色度值之间的相关性，以期为熟地黄炮制增加定量指标，更好地控制炮制过程。基于层次分析法（AHP）结合变异系数计算梓醇、地黄苷D、毛蕊花糖苷、异毛蕊花糖苷、5-羟甲基糠醛、还原糖及外观等指标的权重，得出综合可取性（OD）。采用Box-Behnken设计探究熟地黄炮制过程中的加水量、黄酒浸泡时间及蒸制时间的最佳用量。使用色差仪测定17个样品及生品的色度，运用SPSS、Prism等软件研究熟地黄中成分与色度值之间的相关性。结果表明，各因素对炮制均有影响，影响程度顺序为蒸制时间＞加水量＞黄酒浸泡时间。最佳炮制工艺如下：100 g药材共加7倍量水，接着用黄酒浸泡5 h，然后在锅中蒸制6 h。相关性分析表明，L与梓醇含量之间呈极显著正相关，a与5-羟甲基糠醛含量之间呈极显著正相关，b与梓醇含量之间呈极显著正相关，L与5-羟甲基糠醛及还原糖含量之间呈极显著负相关，b*与5-羟甲基糠醛及还原糖含量之间呈极显著负相关。本实验采用响应面法优化熟地黄炮制工艺，优化后的工艺合理可行。熟地黄中化学成分含量与色度显著相关。本研究为熟地黄的质量评价提供了一种新方法。
