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金樱子盐炙工艺及其盐炙前后HPLC指纹图谱与色度值研究
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| 篇名： | 金樱子盐炙工艺及其盐炙前后HPLC指纹图谱与色度值研究 |
| TITLE： | Study on the salt-processing technology of Rosa laevigata and its HPLC fingerprints and chromaticity values before and after salt-processing |
| 摘要： | 目的 优选金樱子的盐炙工艺，并对其盐炙前后的高效液相色谱（HPLC）指纹图谱与色度值进行研究。方法采用综合评分法，以外观性状、水分与多糖含量为指标优选金樱子盐炙工艺。采用HPLC法建立金樱子盐炙前后的指纹图谱，并对金樱子盐炙前后粉末色度值（L*、a*、b*）进行测定，以其共有峰峰面积与色度值为指标对金樱子生品与盐炙品进行多元统计分析。结果确定金樱子的最佳盐炙工艺为：将其与适量食盐水拌匀后置于140℃预热炒锅内，炒制25min，炒锅转数为20次/min。在金樱子盐炙前后HPLC指纹图谱中共标定10个共有峰，并指认了没食子酸、儿茶素、鞣花酸3个成分；盐炙后色度值L*、b*、E*有显著变化。多元统计分析方法可将生品与盐炙品区分为2类，其中1、5、6、10号峰及色度值b*、E*为重要特征因素。结论本实验优选的金樱子盐炙工艺稳定、可靠，建立的指纹图谱方法重复性、稳定性良好。指纹图谱与色度值结合多元统计分析可为金樱子盐炙前后的鉴别及质量分析提供参考。 |
| ABSTRACT： | OBJECTIV E To optimize the s alt-processing technology of Rosa laevigata ，and to study high performance liquid chromatography（HPLC）fingerprints and chromaticity values of R. laevigata before and after salt-processing. METHODS The comprehensive scoring method was adopted to optimize the salt-processing technology of R. laevigata using appearance character ， moisture and polysaccharide content as index. Fingerprints were established by HPLC method before and after salt-processing ，and chromaticity values （L*，a*，b*）of the powder before and after salt-processing were determined. The multivariate statistical analysis was carried out for raw product and salt-processing product of R. laevigata by using common peak areas and chromaticity values as index. RESULTS The optimal salt-processing technology of R. laevigata was to mix it with appropriate amount of salt water ，place them in the preheated frying wok at 140 ℃，fry them for 25 min，and rotate frying wok 20 times/min. Ten common peaks were calibrated by HPLC fingerprints before and after salt-processing ，and 3 components were identified ，such as gallic acid ，catechin and ellagic acid. The chromaticity values L*，b* and E* changed significantly after salt-processing. The multivariate statistical analysis method could distinguish raw products and salt-processing products into two categories ，in which peaks 1，5，6 and 10 and chromaticity values b* and E* were important characteristic factors. CONCLUSIONS The optimized salt-processing technology is stable and reliable ，and the established fingerprint has good repeatability and stability. Fingerprint and chromaticity values combined with multivariate statistical analysis can provide reference for the identification and quality analysis of R. laevigata before and after salt-processing. |
| 期刊： | 2022年第33卷第07期 |
| 作者： | 张洪涛，张静，孟灵旭，朱正华，孟相俊，张啸环 |
| AUTHORS： | ZHANG Hongtao ，ZHANG Jing，MENG Lingxu ，ZHU Zhenghua ，MENG Xiangjun ，ZHANG Xiaohuan |
| 关键字： | 金樱子；盐炙；工艺优化；指纹图谱；色度值；多元统计分析 |
| KEYWORDS： | Rosa laevigata ；salt-processing；technology optimization ；fingerprint；chromaticity value ；multivariate statistical |
| 阅读数： | 176 次 |
| 本月下载数： | 3 次 |
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