Correlation Analysis of Apparent Color Change and Chemical Composition Content During Processing of Gardeniae Fructus

LI Xiao-qing; WANG Yun; ZHANG Xue; LI Ling-yun; DAI Ye-jia; WANG Qing-hao; MA Yin-lian; SONG Yan; ZHANG Yu-lian; LYU Ting-ting; ZHANG Cun

doi:10.13422/j.cnki.syfjx.20180912

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Correlation Analysis of Apparent Color Change and Chemical Composition Content During Processing of Gardeniae Fructus

更新时间：2024-01-04

- Correlation Analysis of Apparent Color Change and Chemical Composition Content During Processing of Gardeniae Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 13, Pages: 1-5(2018)
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- DOI：10.13422/j.cnki.syfjx.20180912
  CLC： R283
- Published：2018
- 稿件说明：
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LI Xiao-qing, WANG Yun, ZHANG Xue, et al. Correlation Analysis of Apparent Color Change and Chemical Composition Content During Processing of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(13): 1-5.
DOI：

LI Xiao-qing, WANG Yun, ZHANG Xue, et al. Correlation Analysis of Apparent Color Change and Chemical Composition Content During Processing of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(13): 1-5. DOI： 10.13422/j.cnki.syfjx.20180912.

摘要

目的：研究焦栀子、栀子炭炮制过程中表观颜色与其主要成分环烯醚萜苷类和二萜色素类含量变化的相关性，为规范栀子饮片的炮制工艺提供实验依据。方法：采用电子眼获取栀子炮制过程饮片的色度值，分析栀子不同炒制时间点饮片颜色的变化规律，利用紫外分光光度法测定总环烯醚萜苷和总二萜色素的含量变化情况，采用Pearson法对多源数据进行相关性分析。结果：栀子炮制过程中L*（明度值），a*（红绿分量值），b*（黄蓝分量值）变化趋势与总环烯醚萜苷含量呈负相关，与总二萜色素含量呈正相关。焦栀子过程饮片L*和总二萜色素含量相关性最大；栀子炭过程饮片b*和总二萜色素含量相关性最大。结论：颜色和色素类成分可考虑作为栀子炮制过程中的控制和监测指标。

Abstract

Objective: To investigate the correlation of contents of iridoid glycosides and diterpene pigments as well as the apparent color of Gardeniae Fructus during the processing and provide the basis for regulating the processing technology of this herb. Method: During the processing of Gardeniae Fructus

the correlation analysis of multi-source data was carried out by Pearson method

which including change regularity of chromatic value measured by color analyzer and content variation of total iridoid glycosides and total diterpene pigments measured by UV. Result: The variation tendency of chromatic value[L*(lightness value)

a*(red and green component value)

b*(yellow and blue component value)]was negatively correlated with the content of total iridoid glycosides and positively correlated with the content of total diterpene pigments in the process of Gardeniae Fructus processing. L* was most correlated with the content of total diterpene pigments in process of stir-baked Gardeniae Fructus

b* was most correlated with the content of total diterpene pigments in process of carbonized Gardeniae Fructus. Conclusion: The color and pigments can be considered as the control and monitoring index in the process of Gardeniae Fructus processing.

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