Analysis on Quality Transfer Law of Rhei Radix et Rhizoma<italic style="font-style: italic"> </italic>Steamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component

Ya-nan SONG; Yun WANG; Ya GAO; Ying-hao ZHENG; Tian-liang LIU; Cun ZHANG

doi:10.13422/j.cnki.syfjx.20211758

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Analysis on Quality Transfer Law of Rhei Radix et Rhizoma Steamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component

更新时间：2021-09-07

- Analysis on Quality Transfer Law of Rhei Radix et Rhizoma Steamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 27, Issue 19, Pages: 157-164(2021)
- 作者机构：
  
  1.中国中医科学院中药研究所，北京 100700
  2.山东第一医科大学药理学研究所，山东泰安 271016
  3.安徽中医药大学药学院，合肥 230012
  4.北京同仁堂股份有限公司，北京 100062
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20211758
  CLC： R28;R943.1;Q436;O657
- Received：07 May 2021，
  
  Published Online：02 June 2021，
  
  Published：05 October 2021
- 稿件说明：
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宋亚南,王云,高雅等.基于“表里关联”的大黄酒蒸过程质量传递规律分析[J].中国实验方剂学杂志,2021,27(19):157-164.

SONG Ya-nan,WANG Yun,GAO Ya,et al.Analysis on Quality Transfer Law of Rhei Radix et RhizomaSteamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(19):157-164.
宋亚南,王云,高雅等.基于“表里关联”的大黄酒蒸过程质量传递规律分析[J].中国实验方剂学杂志,2021,27(19):157-164. DOI： 10.13422/j.cnki.syfjx.20211758.

SONG Ya-nan,WANG Yun,GAO Ya,et al.Analysis on Quality Transfer Law of Rhei Radix et RhizomaSteamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component[J].Chinese Journal of Experimental Traditional Medical Formulae,2021,27(19):157-164. DOI： 10.13422/j.cnki.syfjx.20211758.

摘要

目的

研究熟大黄炮制过程样品表观颜色与高效液相色谱法（HPLC）指纹图谱色谱峰所表征成分的相关性，以揭示大黄酒蒸过程中的质量传递规律。

方法

运用视觉分析仪分析熟大黄不同炮制时间点样品粉末的颜色变化，采用HPLC指纹图谱进行共有成分指认及其相对峰面积计算，利用多元统计学和Pearson相关性分析进行表观颜色和HPLC指纹图谱中成分变量的聚类、判别和相关性分析。

结果

在熟大黄炮制过程中，样品粉末

（红绿色值）变化幅度不大，

（明度值），

（黄蓝色值），

（总色度值）呈下降趋势，颜色由亮转暗，由黄色到棕褐色转变。在254 nm和280 nm处，指纹图谱中共指认了46个色谱峰，经对照品比对鉴定出了其中18个成分。

，

的变化趋势与鞣质类（儿茶素、表儿茶素和没食子酸乙酯），二苯乙烯苷类（反-3，5，4′-三羟基苯乙烯基-4′-

-葡萄糖苷），4′-羟基苯基-2-丁酮-4′-

-［2ʺ-

-没食子酰基-6ʺ-

-（4ʺ-羟基）-桂皮酰基］-葡萄糖苷（苯丁酮苷类），结合蒽醌类（芦荟大黄素-8-

-葡萄糖苷、大黄酸-8-

-葡萄糖苷和大黄素-8-

-葡萄糖苷）及

-羟基大黄素的含量呈显著或极显著正相关（

0.05，

0.01），与游离蒽醌类（大黄素、芦荟大黄素和大黄素甲醚）的含量则呈负相关。与254 nm相比，280 nm的过程样品色谱峰的相似度变化较为明显，检测到的共有峰数目也更多，该波长可反映更多大黄酒蒸过程中化学成分组成上细微的差异。

结论

鞣质类、二苯乙烯苷类、苯丁酮苷类成分主要与

的相关性较强，蒽醌类成分则与

的相关性较强；

的下降与游离蒽醌类成分含量升高及儿茶素、二苯乙烯苷类、结合蒽醌类、苯丁酮苷类和

-羟基大黄素等成分的下降密切相关。过程样品颜色指标的变化一定程度上可反映熟大黄药效成分含量的变化趋势。

Abstract

Objective

The correlation between the appearance color of cooked rhubarb samples and the components characterized by high performance liquid chromatography （HPLC） fingerprint was studied to reveal the quality transfer law in the steaming process of processed products with rice-wine.

Method

The visual analyzer was used to analyze the change of the appearance color of cooked rhubarb sample powder at different processing time， the common components and their relative peak areas of processed products with rice-wine were identified by HPLC fingerprint， as well as multivariate statistics and Pearson correlation analysis were used to cluster， discriminate and analyze the appearance color and the component variables in HPLC fingerprint.

Result

During the processing of cooked rhubarb， the

（red-green value） of sample powder had no obvious change， but the

（lightness value），

（yellow-blue value） and

（total chromaticity value） showed a decreasing trend， and the appearance color changed from bright to dark， from yellow to brown. A total of 46 chromatographic peaks in the fingerprint were identified at 254 nm and 280 nm， and 18 of them were identified by comparison with reference standards. The change trend of

，

and

were positively correlated with the contents of tannins （catechin， epicatechin and ethyl gallate）， stilbene glycoside （

trans

-3，5，4′-trihydroxystyryl-4′-

-glucoside）， phenylbutanone glycoside of 4′-hydroxyphenyl-2-butanone-4′-

-［2ʺ-

-gallic-6ʺ-

-（4ʺ-hydroxy）-cinnamoyl）-glucoside， conjugated anthraquinones （aloe emodin-8-

-glucoside， rhein-8-

-glucoside， emodin-8-

-glucoside） and

-hydroxyemodin （

0.05，

0.01）， and negatively correlated with the contents of free anthraquinones （emodin， aloe emodin and physcion）. Compared with 254 nm， the similarities of chromatographic peaks at 280 nm was more obvious， and the number of detected common peaks was more， which could reflect more subtle differences in chemical composition.

Conclusion

Tannins， stilbene glycosides and phenylbutanone glycosides are strongly correlated with

， while anthraquinones are strongly correlated with

， the decrease of

is mainly related to the increase of free anthraquinone content and the decrease of catechins，

-hydroxyemodin， stilbene glycosides， conjugated anthraquinone and phenylbutanone glycosides. The change of appearance color index of process samples can reflect the change trend of the contents of medicinal components in cooked rhubarb to some extent.

关键词

Keywords

references

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Analysis on Quality Transfer Law of Rhei Radix et Rhizoma Steamed with Rice-wine During Processing Based on Correlation Between External Appearance Color and Internal Component

DOI：10.13422/j.cnki.syfjx.20211758

摘要

Abstract

关键词

Keywords

references