Study on the discrimination of roasting degree of Ziziphus jujuba based on the correlation of colorimetric values with component content
- VernacularTitle:基于色度-成分含量关联性的酸枣仁炒制程度判别研究
- Author:
Yuan LI
1
;
Yanmei LIU
1
;
Cheng HUANG
2
;
Tangyi PENG
2
;
Yanquan HAN
3
Author Information
1. Dept. of Pharmacy，the First Affiliated Hospital of Anhui University of Chinese Medicine/Grade Ⅲ Laboratory for Traditional Chinese Medicine Preparations，National Administration of Traditional Chinese Medicine，Hefei 230031，China;College of Pharmacy，Anhui University of Chinese Medicine，Hefei 230012，China
2. Dept. of Pharmacy，the First Affiliated Hospital of Anhui University of Chinese Medicine/Grade Ⅲ Laboratory for Traditional Chinese Medicine Preparations，National Administration of Traditional Chinese Medicine，Hefei 230031，China
3. Dept. of Pharmacy，the First Affiliated Hospital of Anhui University of Chinese Medicine/Grade Ⅲ Laboratory for Traditional Chinese Medicine Preparations，National Administration of Traditional Chinese Medicine，Hefei 230031，China;College of Pharmacy，Anhui University of Chinese Medicine，Hefei 230012，China;Key Laboratory of Pharmaceutical Preparation Technology and Application of Anhui Province，Hefei 230012，China
- Publication Type:Journal Article
- Keywords:
Ziziphus jujuba;
colorimetric values;
component content;
roasting degree;
color difference analysis technology
- From:
China Pharmacy
2026;37(9):1148-1154
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To investigate the correlation of component content with colorimetric values during the roasting process of Ziziphus jujuba ， and to provide criteria for discriminating the roasting degree of Z. jujuba . METHODS Samples were prepared by dry stir-frying for different roasting times. The eight main components in raw Z. jujuba and the samples stir-fried for different roasting times-namely adenosine， magnoflorine， jujuboside A， spinosin， 6-feruloylspinosin， betulinic acid， oleic acid， and linoleic acid-were quantitativel y analyzed using ultra-performance liquid chromatography. The chromaticity values were determined using a UV spectrophotometer. The correlation and differences between the chromaticity values of Z. jujuba at different roasting times and their components content were analyzed by Pearson correlation analysis， linear regression analysis， principal component analysis （PCA） ， cluster heatmap analysis （CHA）， and partial least squares discriminant analysis （PLS-DA） to clarify the processing endpoint. RESULTS As the roasting time increased， the contents of linoleic acid and oleic acid decreased， while the contents of other components exhibited an increasing trend. Concurrently， the colorimetric value L* and E*ab were observed to decline， whereas the a* value demonstrated a gradual increase. Pearson correlation analysis revealed that L* and E*ab exhibited a significant negative correlation with the contents of adenosine， spinosin， 6-feruloylspinosin， jujuboside A， betulinic acid and magnoflorine （ P ＜0.05）. The results of linear regression analysis indicate that the content of six components, including adenosine， in the medicinal material can be preliminarily predicted by analyzing the colorimetric values of Z. jujuba powder. PCA and CHA successfully classified raw and stir-fried samples. The PLS-DA results indicated that L*， E*ab， a*， linoleic acid content， and oleic acid content were the main parameters that differentiated the color and quality of Z. jujuba at different roasting times. After frying for 9 to 10 minutes， the colorimetric values L* and E*ab decreased to their minimum values and stabilized， while a* remained consistently high with little variation；simultaneously， the concentrations of the six major components， excluding linoleic acid and oleic acid， reached their peak levels. CONCLUSIONS A significant correlation between the colorimetric values of Z. jujuba and the contents of six components， including adenosine， is confirmed. The optimal roasting time range is determined to be 9-10 minutes. Furthermore， the colorimetric value-component content correlation analysis method established in this study proved to be practical and applicable for discriminating the roasting degree of Z. jujuba .
