续断炮制时间、饮片色度值及指纹图谱的相关性研究

目的 研究续断炮制时间、饮片色度值与UPLC指纹图谱的相关性。方法 建立续断饮片UPLC指纹图谱，监测酒续断、盐续断炮制过程中化学成分的变化，利用分光测色仪对续断不同炮制品炮制过程中饮片色度进行客观量化，运用SPSS 20.0、SIMCA 14.0软件分析炮制时间与饮片色度值和指纹图谱之间的相关程度。结果 酒续断、盐续断炮制过程中，饮片粉末颜色加深，粉末色度值(L^*、b^*、E^*)值均降低；通过相关性分析得出饮片炮制时间与饮片色度值和指纹图谱之间呈显著性相关。结论 建立的UPLC指纹图谱方法稳定、可靠，结合续断炮制品色度作客观判别分析，为更好地规范酒续断、盐续断炮制工艺及全面评价饮片质量奠定基础。

Research on Relationship Between Processing Time, Chroma Value and Fingerprint of Dipsaci Radix

OBJECTIVE To study the correlation between processing time, chroma value and UPLC fingerprint map of Dipsaci Radix. METHODS Established the UPLC fingerprint of Dipsaci Radix. Monitored the changes of chemical components in the processing process of wine and salt processed Dipsaci Radix, spectrophotometer was used to objectively quantify the chroma value of different processed products. SPSS 20.0 and SIMCA 14.0 statistical software was used to analyze the correlation between processing time and chroma value and fingerprint. RESULTS In the process of processing, the decoction pieces color of the powder deepened and L^*, b^* and E^* values decreased. The correlation analysis showed that the processing time was significantly correlated with the chroma value and fingerprint of decoction pieces. CONCLUSION The method of UPLC fingerprint is stabled and reliabled, combines with the objective discriminant analysis of the chroma value of the Dipsaci Radix processed products, which lay the foundation for standardizing the processing technology of wine and salt processed products and evaluating the quality of Dipsaci Radix.