摘要
目的对栀子姜炙过程中的外观性状、含量变化进行客观量化,以此优选出姜栀子的最佳炮制工艺。方法建立Box-Behnken设计-响应面法(Box-Behnken design-response surface methodology,BBD-RSM)考察炒制火力、炒制时间、姜汁用量3因素对姜炙过程的影响;采用CM-5型分光测色计(电子眼)从外在角度测定栀子姜炙后的颜色变化(同时辅以姜炙后的气味变化综合得分);选取栀子苷与西红花苷I2个指标性成分的含量作为内在指标,结合醇溶性浸出物的含量变化进行组合加权评分,以评分作为响应值,在此基础上优选出姜栀子的最佳炮制工艺并用试验进行验证。结果姜栀子的最佳炮制工艺为炒制功率400 W、炒制时间4.5 min、姜汁用量10%。最佳工艺的色度范围为L^(*):44.600~45.500,a^(*):21.800~22.700,b^(*):23.500~23.700,E_(ab)^(*):55.300~56.600。含量测定结果表明,栀子饮片经姜炙后京尼平龙胆双糖苷、栀子苷的含量均有上升,西红花苷I、II的含量显著降低。结论成功优化了姜栀子的炮制工艺参数,以仿生技术对栀子姜炙过程中的色泽变化进行研究,为基于外观性状研究中药饮片炮制工艺提供了参考。
Objective The changes of appearance character and contents of some substances in Zhizi(Gardeniae Fructus,GF)during processing with ginger juice were objectively quantified to optimize the processing technology of GF.Methods BoxBehnken design-response surface methodology(BBD-RSM)was established to investigate the effects of processing firepower,frying time and the amount of ginger juice on the processing.The color changes of GF after processing with ginger juice were determined by CM-5 spectrophotometer(electronic eye),combined with the comprehensive score of the odor changes and selected as the external angle.The changes of contents of geniposide and crocin I were selected as the internal index,combined with the change of alcoholsoluble extract,and the score was taken as the response value.On this basis,the best processing technology was selected and verified.Results The best processing technology was 400 W of processing frying power,4.5 min of frying time,10%ginger juice,color value range of the best processing technology was L^(*):44.600—45.500,a^(*):21.800—22.700,b*:23.500—23.700,E_(ab)^(*):55.300—56.600.The results showed that the contents of geniposide and genipin-1-β-D-gentiobioside increased,while the contents of crocin I and crocin II decreased significantly after being processed with ginger juice.Conclusion In this experiment,the external and internal quantitative standard of the processing technology of GF processed with ginger juice were successfully optimized,and the color changes during processing with ginger juice were studied by bionic technology,which would provide a reference for the research of traditional Chinese medicine processing based on appearance characters.
作者
范星晨
祁玉芳
张科卫
汪思晨
戴桂钰
陆兔林
毛春芹
FAN Xingchen;QI Yufang;ZHANG Kewei;WANG Sichen;DAI Guiyu;LU Tulin;MAO Chunqin(School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China)
出处
《中草药》
CAS
CSCD
北大核心
2024年第7期2175-2182,共8页
Chinese Traditional and Herbal Drugs
基金
国家重点研发专项中药饮片质量识别关键技术研究(2018YFC1707000)。
关键词
栀子
姜炙
电子眼
Box-Behnken设计-响应面法
京尼平龙胆双糖苷
栀子苷
西红花苷
色度
Gardeniae Fructus
processed with ginger juice
electronic eye
Box-Behnken design-response surface methodology
genipin-1-β-D-gentiobioside
geniposide
crocin
chrominance
