延胡索醋炙工艺、物性参数及成分含量的相关性研究及回归分析

目的通过对延胡索醋炙工艺、物性参数及成分含量之间的测量,分析其动态变化过程和相关性,并进行醋炙工艺优选。方法首先依据Box-behnken法建立3因素3水平的醋炙工艺Box-behnken设计表。分别测定延胡索生品及不同醋炙品的物性参数(振实密度、pH值、氧化值);采用紫外分光光度法测定样品中总淀粉含量;利用高效液相法同时测定样品中延胡索乙素及原阿片碱含量。最后对所有参数进行皮尔逊相关性分析,绘制延胡索乙素含量及原阿片碱含量间的模型函数回归曲线。结果醋炙工艺中炒制时间、炒制温度、辅料用量程度越高,均会使pH值降低。炒制温度和辅料用量相同时,随着醋炙时间增加,总淀粉含量减少而支链淀粉含量有所增加,延胡索乙素含量降低,振实密度也随之下降,并与总淀粉含量呈现显著正相关性。炒制时间和炒制温度相同的条件下,辅料用量越多,原阿片碱含量升高。延胡索乙素含量随着原阿片碱含量升高而升高,达到峰值后下降。结论通过对工艺、物性以及含量参数的分析可以看出,不同的变量之间存在相互作用和动态传递过程。可以通过对工艺的控制,得到最优醋制品,成品的醋炙延胡索也可以通过对某一含量或物性参数的测量,推断其品质。最优醋炙工艺为:炒制温度110℃,炒制时间17.5 min,辅料用量10%。

Research on Relevance and Regression Analysis of Stir-Frying with Vinegar Technology,Physical Parameters and Ingredient Contents about Yanhusuo(Rhizoma Corydalis)

Objective Through the measurement of the stir-frying with vinegar process, physical parameters and component content of Yanhusuo(Rhizoma Corydalis), the dynamic change process and correlation were analyzed, and the stir-frying with vinegar process was optimized. Method According to the Box-behnken design experimentation, we established a three-factor three-level Box-behnken design table of stir-frying with vinegar technology, measured the physical parameters(tap density, pH, oxidation value) of raw Yanhusuo(Rhizoma Corydalis) and vinegar products. Then we used UV spectrophotometry to determine the total starch conten and the contents of tetrahydropalmatine and protopine by HPLC in these samples. Finally, the Pearson correlation analysis was performed on these parameters and the regression curve of the model function between tetrahydropalmatine and the protopine was made. Result More frying time, frying temperature and the subsidiary material quantity all would decrease the value of pH. When the frying temperature and the dosage of excipients were the same, with the increase of vinegar roasting time, the total starch content decreased, the amylopectin content increased, the tetrahydropalmatine content decreased, and the tap density also decreased, which showed a significant positive correlation with the total starch content. Under the same frying time and temperature, the more the dosage of excipients, the higher the content of protoopioid. The content of tetrahydropalmatine increased with the increase of protoopioid content, and decreased after reaching the peak. Conclusion Through the analysis of process, physical properties and content parameters, it can be seen that there are interactions and dynamic transfer processes between different variables. The vinegar product can be obtained by controlling the process, and the product can also be inferred by measuring a certain content or physical parameters. The optimal stir-frying with vinegar process is as follows: the frying temperature is 110 ℃, the frying time is 17.5 min, and the amount of auxiliary materials is 10%.