Correlation Analysis Between Color and Content Changes of Five Components of Wine-processed Polygonatum kingianum Rhizoma During Processing
10.13422/j.cnki.syfjx.20220252
- VernacularTitle:滇黄精酒制过程中颜色与5种成分含量变化的相关性分析
- Author:
Shuai WANG
1
;
Lili WANG
2
;
Juanjuan FANG
3
;
Kunlin LIU
1
;
Yingzi WANG
4
;
Chao ZHANG
1
Author Information
1. School of Pharmacy，Shandong University of Traditional Chinese Medicine，Jinan 250355，China
2. Shandong Hongjitang Pharmaceutical Group Co. Ltd.，Jinan 250103，China
3. Shandong Center for Food and Drug Evaluation&Inspection，Jinan 250014，China
4. Beijing University of Chinese Medicine，Beijing 100102，China
- Publication Type:Journal Article
- Keywords:
Polygonatum kingianum rhizoma;
wine-processed;
chromatic value;
protodioscin;
diosgenin;
narcissoside;
multivariate statistical analysis
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2022;28(21):156-162
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo study the correlation between the appearance color of the sample powder and the contents of five non-sugar components of wine-processed Polygonatum kingianum rhizoma during processing， and determine the feasibility of color quantitative value for judging the processing end point of the wine-processed products， and to screen steroidal saponins and flavonoids as markers for the control of the wine-processed products during processing. MethodThe changes of apparent color of the sample powder at different time points of the wine-processed products were measured by colorimeter， and the total color value （E*ab），the total color difference value （ΔE*ab） were calculated. The contents of protodioscin， pseudoprotodioscin， dioscin， diosgenin and narcissoside in the wine-processed products （No. S0-S10） after processing for 0， 5， 10， 14， 16， 18， 20， 22， 24， 26， 28 h were determined simultaneously by ultra-high performance liquid chromatography-tandem mass spectrometry （UHPLC-MS/MS）. Cluster analysis （HCA）， principal component analysis （PCA）， partial least squares discriminant analysis （PLS-DA） and Pearson correlation analysis were used to analyze the chromaticity value of the sample powder and the content of the five components. ResultDuring processing of wine-processed P. kingianum rhizoma， E*ab of the sample powder showed a decreasing trend and the apparent color changed from light yellow to lacquer black. The contents of the five components showed an obvious dynamic change trend with time， and showed different laws. HCA results showed that the processing process of the wine-processed products could be divided into three stages， namely， the early stage （samples S0-S1）， the middle stage （samples S2-S4） and the late stage （samples S5-S10）. PCA results showed that there were significant differences in color and contents of five components between the initial sample and the processing samples， and the difference between samples S8 and S9 was the smallest. PLS-DA results showed that the variable importance in the projection （VIP） values of b*， the contents of pseudoprotodioscin， narcissoside， diosgenin and protodioscin were >1. Pearson correlation analysis showed that the contents of protodioscin， diosgenin and narcissoside had a significant positive correlation with E*ab （P<0.01）， the content of diosgenin had a significant negative correlation with E*ab （P<0.01）， while the content of pseudoprotodioscin had no linear correlation with E*ab. ConclusionIn the process of wine-processed P. kingianum rhizoma， there is a certain linear correlation between color quantitative value and chemical composition， and the processing end point can be determined objectively. It can be considered that protodioscin can be used as a marker for the control of the wine-processed products.
