基于AHP-熵权法结合色差原理评价不同辅料大米对米炒党参饮片的影响

目的 研究不同地区、不同种类的15批大米理化性质、米炒党参粉末颜色值与米炒党参主要有效成分含量的相关性，探究不同大米对米炒党参饮片质量的影响。方法 测定大米理化性质，利用色度仪对不同米炒制的党参粉末颜色值进行测量，采用紫外可见分光光度计对党参多糖进行定量，HPLC法测定党参炔苷、5-羟甲基糠醛含量，并测定醇浸出物含量，采用AHP-熵权法结合多元相关分析评价不同大米炒制的党参饮片质量。结果 在相同的炮制条件下，不同大米炒制的党参饮片质量均符合《中国药典》2020年版要求，但饮片内在质量存在一定差异。相关性分析结果显示米炒党参样品中党参多糖含量与颜色值L^*、a^*、E_ab^*及大米的过氧化氢酶活动度、直链淀粉含量呈正相关，党参炔苷含量与大米过氧化氢酶活动度成正相关，醇浸出物含量与颜色值L^*、a^*、b^*、E_ab^*及大米水分含量、直链淀粉含量均呈正相关。结论 不同地区、不同种类的大米对米炒党参饮片内在质量产生不同影响，米炒党参饮片主要有效成分含量与颜色值、大米理化性质有一定的相关性。

Evaluation of effects of different adjuvant rice on rice fried Codonopsis Radix decoction pieces based on AHP entropy weight method and color difference principle

Objective To study the correlation between physicochemical properties in 15 batches of rice from different regions and types, the apparent color and the active components of the rice fried Dangshen (Codonopsis Radix) powder, and explore the influence of different kinds of rice on the quality of the rice fried Codonopsis Radix powder. Methods The physicochemical properties of rice samples were measurated, color difference of the different rice fried Codonopsis Radix powder was detected by colorimeter, UV-visible spectrophotometry was used to quantify the polysaccharides, the content of lobetyolin and 5-hydroxymethylfurfural was determined by HPLC, and the contents of ethanol extractives were determined. The quality of the different rice fried Codonopsis Radix slices was evaluated by AHP-entropy weight method and multivariate correlation analysis. Results Under the same processing conditions, the quality of different rice fried Codonopsis Radix slices was in line with the requirements of Chinese Pharmacopoeia (2020 edition), but the intrinsic quality of the decoction slices was different. Correlation analysis results showed that the content of polysaccharides in the rice fried Codonopsis Radix powder was showed a positive correlation with color values L^*, a^*, E_ab^*, catalase activity and amylose content of rice. There was a positive correlation between lobetyolin content and catalase activity of rice, the contents of ethanol extractives showed a positive correlation with color values L^*, a^*, b^*,E_ab^*, moisture content and amylose content of rice. Conclusion Different regions and different types of rice have different effects on the internal quality of the rice fried Codonopsis Radix powder, and the content of main active components in rice fried Codonopsis Radix powder has certain correlation with color value of rice fried Codonopsis Radix powder and physicochemical properties of rice.