基于熵权法和灰色关联度分析法的不同加工方式诃子药材质量评价

目的：通过测定浸出物、粉末色差值、灰分、水分、鞣质和没食子酸含量，结合熵权法和灰色关联度分析法评价不同方式加工的诃子药材的质量。方法：按照《中华人民共和国药典》 2020年版方法对诃子进行浸出物、粉末色差值、灰分、水分和鞣质含量测定；采用高效液相色谱法测定没食子酸含量。采用熵权法计算浸出物等6个指标的权重，同时结合灰色关联度分析法计算各指标的相对关联度，对21份诃子的质量进行排序。结果：诃子药材浸出物、粉末色差值、灰分、水分、鞣质质量分数和没食子酸质量分数分别为38.68%～62.04%、33.87%～47.30%、3.39%～4.20%、7.10%～12.55%、9.60%～22.56%、2.25%～5.54%；权重分别为0.169 3、0.166 4、0.168 5、0.168 5、0.165 3、0.162 0；相对关联度为0.301 0～0.598 5，其中17号样品的关联度最高（0.598 5）。结论：以浸出物、粉末色差值、灰分、水分、鞣质含量和没食子酸含量为评价指标，采用熵权法和灰色关联度法可评价诃子药材的质量。

Quality Evaluation of Chebulae Fructus by Different Processing Methods Based on Entropy Weight Method and Grey Relation Analysis

Objective To evaluate the quality of Chebulae Fructus by different processing methods based on entropy weight method combined with grey relation analysis through detecting the extract, color difference, ash, water, tannin and gallic acid.Methods The extract, color difference, ash, water, and tannin were determined according to the Chinese Pharmacopoeia (2020 edition). The content of gallic acid was determined by high performance liquid chromatography (HPLC). The weight coefficients of the six indexes were calculated by entropy weight method, and the relative correlation degree of each index was analyzed by grey relation analysis. The quality of 21 batches of Chebulae Fructus was ranked.Results The extract, color difference, ash, water, tannin and gallic acid were 38.68%-62.04%, 33.87%-47.30%, 3.39%-4.20%, 7.10%-12.55%, 9.60%-22.56%, and 2.25%- 5.54%, respectively, and the weight coefficients were 0.169 3, 0.166 4, 0.168 5, 0.168 5, 0.165 3, and 0.162 0, respectively. The relative correlation degrees were 0.301 0-0.598 5, and the correlation degree of sample No. 17 was the highest (0.598 5).Conclusion The quality of Chebulae Fructus can be evaluated by entropy weight method and grey relation analysis using the extract, color difference, ash, water , tannin and gallic acid as indexes.