Quality Evaluation in Processing of Rehmanniae Radix Praeparata Processed with Amomi Fructus and Citri Reticulatae Pericarpium Based on "Color as Paint，Sweet as Maltose"
10.13422/j.cnki.syfjx.20211859
- VernacularTitle:基于“色如漆，甘如饴”的砂仁陈皮制熟地黄炮制过程质量评价
- Author:
Qing-yao CHEN
1
;
Xing LEI
1
;
Ya-zhen GAO
1
;
Jie XU
1
;
Liang-feng WANG
1
;
Ming YANG
1
;
Xiao-ping WANG
2
;
Fang WANG
1
Author Information
1. Key Laboratory of Modern Preparation of Traditional Chinese Medicine，Ministry of Education， Jiangxi University of Chinese Medicine，Nanchang 330004，China
2. Zhangzhou Health Vocational College，Zhangzhou 363000，China
- Publication Type:Journal Article
- Keywords:
Rehmanniae Radix;
processing;
chromaticity;
sweetness;
characteristic spectrum;
high performance liquid chromatography （HPLC）;
correlation analysis
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2022;28(4):154-162
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo study the correlation between the apparent color， comprehensive sweetness and the content of main components in the preparation of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium， so as to lay a foundation for revealing the processing principle of Rehmanniae Radix. MethodThe color of Rehmanniae Radix Praeparata sample powder was measured by automatic colorimeter， the contents of 14 active components in samples with different heating time points were determined by high performance liquid chromatography， including 7 glycosides of catalpol， rehmannia glycoside D， leonurine glycoside， 5-hydroxymethyl furfural， verbascoside， isoacteoside and hesperidin， and 7 carbohydrates of D-fructose， glucose， sucrose， melibiose， raffinose， manninotriose and stachyose）， and the mobile phase was acetonitrile-water for gradient elution. The comprehensive sweetness difference of sample was calculated by the sweetness of saccharides， SPSS 21.0 was used to analyze the relationship between the color， comprehensive sweetness and the main component contents in the processing of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium， the quality comprehensive evaluation index of Rehmanniae Radix Praeparata by triangular area method was established. ResultDuring the processing， the color value of the powder increased， and the apparent color of the sample became darker. the content determination results showed that the content of glycosides decreased， monosaccharides and comprehensive sweetness increased with the increase of heating time. The results of correlation analysis showed that chromaticity value， comprehensive sweetness were significant negatively correlated with the content of iridoid glycosides （P<0.01）， the chromaticity value was significant positively correlated with the contents of furaldehyde derivatives， phenylethanoid glycosides， flavonoids and comprehensive sweetness was significant positively correlated with the contents of furaldehyde derivatives， phenylethanoid glycosides （P<0.01）， and the comprehensive sweetness was positively correlated with the content of flavonoids （P<0.05）. After 52 h of processing， the comprehensive evaluation index of samples reached 0.99. ConclusionThe overall trend of cluster analysis of powder chromaticity value of Rehmanniae Radix Praeparata is basically consistent with that of naked eyes， the comprehensive quality evaluation of Rehmanniae Radix Praeparata processed with Amomi Fructus and Citri Reticulatae Pericarpium can be carried out by combining the three indexes of powder chromaticity value， comprehensive sweetness and glycosides content.
