摘要
目的:研究熟三七炮制过程样品表观颜色、近红外光谱与指标性成分含量动态变化的相关性,为熟三七炮制工艺优化及质量控制提供参考。方法:设置100~105,114~118,130~136℃共3个蒸制温度梯度,并分别在蒸制时长为1,2,4,8,12,24 h时取样,进一步干燥粉碎得到样品。观察不同蒸制温度和时间对熟三七颜色及不同红外波段吸收的影响,运用R 4.1.0和SPSS 21.0对所得数据进行主成分分析和聚类分析,观察样品表皮颜色和红外吸收特征变化规律。采用高效液相色谱法(HPLC),以三七皂苷R1,人参皂苷Rg1,人参皂苷Rb1,人参皂苷Re,20(S)-人参皂苷Rg3,20(R)-人参皂苷Rg3为指标,观察6个指标成分在三七蒸制前后的变化规律,流动相乙腈(A)-水(B)梯度洗脱(0~30 min,19%A;30~60 min,19%~44%A;60~78 min,44%~74%A;78~80 min,74%~100%A;80~86 min,100%A;86~87 min,100%~19%A;87~95 min,19%A),检测波长203 nm。结果:在三七蒸制过程中,随着蒸制温度和时间的增加,样品粉末b(黄蓝色值),L(明亮度)和△E(综合色差值)整体呈下降趋势,a(红绿色值)呈上升趋势,颜色逐渐加深,由灰色向褐色、暗黑色过度。生三七、熟三七样品粉末在低、中波段的红外吸收并无明显差异,而在红外高波段吸收差异表现明显,尤其是在9600~10000 cm-1波段。HPLC显示,三七经过蒸制后,原有成分三七皂苷R1和人参皂苷Rg1,Re,Rb1含量降低,新生成20(S)-人参皂苷Rg3和20(R)-人参皂苷Rg3;6个指标成分含量占比在蒸制温度130~136℃和蒸制时长1 h时达到最佳。结论:样品颜色、红外吸收均受蒸制过程中化学成分动态变化的影响,而成分变化是蒸制温度和时间共同影响的结果。该文通过对样品表观颜色指标、近红外吸收特征变化规律及指标性成分的多维度分析,整体性评价了熟三七的不同蒸制工艺参数,初步揭示其炮制过程质量传递规律,可为熟三七的炮制工艺优化及质量评价提供科学依据。
Objective:To study on the correlation between the apparent color,near-infrared spectroscopy and dynamic changes of index constituent content of samples during the processing of steamed Notoginseng Radix et Rhizoma,and to provide reference for the processing process optimization and quality control of this decoction piece.Method:Samples were dried and crushed by setting three steaming temperature gradients of 100-105,114-118,130-136℃,and sampled at steaming times of 1,2,4,8,12,24 h,respectively.The effects of different steaming temperatures and times on the color and absorption of steamed Notoginseng Radix et Rhizoma at different infrared wavelengths were observed,and principal component analysis and cluster analysis were performed on the obtained data by R 4.1.0 and SPSS 21.0 software to observe the changes in color and infrared absorption characteristics of samples.High performance liquid chromatography(HPLC)was employed to determine the content changes of notoginsenoside R1,ginsenoside Rg1,ginsenoside Rb1,ginsenoside Re,20(S)-ginsenoside Rg3 and 20(R)-ginsenoside Rg3 before and after steaming of Notoginseng Radix et Rhizoma,mobile phase was acetonitrile(A)-water(B)for gradient elution(0-30 min,19%A;30-60 min,19%-44%A;60-78 min,44%-74%A;78-80 min,74%-100%A;80-86 min,100%A;86-87 min,100%-19%A;87-95 min,19%A)with the detection wavelength of 203 nm.Result:During the steaming process of Notoginseng Radix et Rhizoma,with the increase of steaming temperature and time,the b(yellow-blue value),L(brightness),△E(comprehensive color difference value)of sample powder showed a decreasing trend,while the a(red-green value)showed an increasing trend,and the color gradually deepened from gray to brown and dark black.There was no significant difference in the infrared absorption between raw and steamed Notoginseng Radix et Rhizoma sample powder in the low and medium wavelength bands,but significant difference in the infrared absorption of high band,especially in the band of 9600-10000 cm-1.HPLC showed that the contents of the original components(notoginsenoside R1,ginsenoside Rg1,Re and Rb1)decreased and 20(S)-ginsenoside Rg3 and 20(R)-ginsenoside Rg3 were newly produced after steaming of Notoginseng Radix et Rhizoma.The content proportion of these six index components reached the best when the steaming temperature at 130-136℃and the steaming time of 1 h.Conclusion:The color and infrared absorption of samples are affected by the dynamic changes of chemical composition during the steaming process,and the composition change is the result of the joint influence of steaming temperature and time.In this paper,through multi-dimensional analysis of the apparent color indexes,the change pattern of near-infrared absorption characteristics and the index components of the samples,the different process parameters of steamed Notoginseng Radix et Rhizoma were evaluated holistically,and the quality transfer pattern of its processing process was initially revealed,which can provide scientific basis for processing optimization and quality evaluation of steamed Notoginseng Radix et Rhizoma.
作者
高亚珍
邹俊波
王智超
陈青垚
雷星
徐杰
杨明
王芳
GAO Ya-zhen;ZOU Jun-bo;WANG Zhi-chao;CHEN Qing-yao;LEI Xing;XU Jie;YANG Ming;WANG Fang(Key Laboratory of Modern Preparation of Traditional Chinese Medicine,Ministry of Education,Jiangxi University of Chinese Medicine,Nanchang 330004,China;College of Pharmacy,Shaanxi University of Chinese Medicine,Xianyang 712046,China)
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2022年第3期147-154,共8页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家重点研发计划“中医药现代化研究”重点专项(2018YFC1707200)。
关键词
熟三七
蒸制
化学成分
高效液相色谱法(HPLC)
色度值
近红外光谱
皂苷类
steamed Notoginseng Radix et Rhizoma
steaming
chemical composition
high performance liquid chromatography(HPLC)
chromatic value
near-infrared spectroscopy
saponins
