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不同产地加工方法对香附质量的影响
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| 篇名： | 不同产地加工方法对香附质量的影响 |
| TITLE： | Effects of different habitat processing methods on the quality of Cyperus rotundus |
| 摘要： | 目的 探究蒸制后晒干、煮制后晒干和直接晒干的不同产地加工方法对香附质量的影响，并从化学成分角度探索香附的最佳产地加工方法。方法采用高效液相色谱（HPLC）法，结合《中药色谱指纹图谱相似度评价系统（2012版）》建立香附的指纹图谱，并进行相似度评价，确定共有峰；结合聚类分析（CA）、主成分分析（PCA）、偏最小二乘法-判别分析（PLS-DA）对不同产地加工方法处理的香附进行区分比较。利用HPLC法测定香附药材中香附烯酮、α-香附酮、木犀草素和阿魏酸的含量。结果不同产地加工方法处理的香附HPLC指纹图谱共有22个共有峰，相似度均大于0.9，其中16号和20号共有峰分别是香附烯酮和α-香附酮。CA结果显示，煮制4、8、12min的香附样品聚为一类，其余样品聚为一类；PCA结果显示，蒸制10、15min和煮制2min的香附样品综合得分最高，同时蒸制处理对样品的综合得分影响较小，而煮制处理影响较大，在煮制2min后样品综合得分急剧下降。PLS-DA结果显示，HPLC指纹图谱中20号峰（α-香附酮）、16号峰（香附烯酮）、22号峰、17号峰和21号峰的变量重要性投影（VIP）值均＞1。含量测定结果显示，不同产地加工方法所得样品中α-香附酮、香附烯酮和木犀草素含量存在明显差异，随着蒸、煮时间的增加，α-香附酮、香附烯酮和木犀草素的含量均呈明显的降低趋势，且煮制对其影响极大。结论煮制时间过长可极大破坏香附中的化学成分，蒸制10、15min或煮制2min为较佳的加工方法。 |
| ABSTRACT： | OBJECTIVE To investigate the eff ects of different habitat processing methods on the quality of Cyperus rotundus ， such as sun-drying after steaming ，sun-drying after boiling and direct sun-drying ，and to investigate the optimal habitat processing method of C. rotundus from the perspective of chemical component. METHODS The fingerprint of C. rotundus was established by high performance liquid chromatography （HPLC）combined with the Similarity Evaluation System for Chromatographic Fingerprint of TCM （2012 edition）. The similarity evaluation was conducted to determine the common peak. Cluster analysis （CA）combined with principal component analysis （PCA）and partial least squares-discriminant analysis （PLS-DA）was used to differentiate and compare C. rotundus treated by different habitat processing methods. And the contents of cyperrenone ，α-cyperone，luteolin and ferulic acid in C. rotundus were determined by HPLC. RESULTS There were 22 common peaks in the HPLC fingerprints of C. rotundus reated by different habitat processing methods ；their similarities were higher than 0.9；common peak 16 and common peak 20 were cyperrenone and α-cyperone. CA results showed that C. rotundus boiled for 4，8 and 12 min were clustered into one category，the rest of the samples clustered into one category. PCA results showed that comprehensive score of C. rotundus steamed for 10 and 15 min and boiled for 2 min were the highest. The steaming treatment had small effect on comprehensive score of samples，while the boiling treatment had a great effect on the quality of the samples ；the overall score of samples decreased sharply after boiling for 2 min. Results of PLS-DA showed that variable importance projection （VIP）of peak 20（α-cyperone），peak 16 （cyperrenone），peak 22，peak 17 and peak 22 in HPLC fingerprints were all higher than 1. The results of content determination showed that there was significant difference in the contents of α-cyperone，cyperrenone and luteolin in samples treated by different habitat processing methods.With the increase of steaming and boiling time ，the contents of α-cyperone，cyperrenone and luteolin showed a significant downward trend ，and boiling had a great impact on them. CONCLUSIONS Too long boiling treatment greatly；2019 destroys the chemical composition of C. rotundus ， andsteaming for 10，15 min or boiling for 2 min is the optimal processing method. |
| 期刊： | 2022年第33卷第14期 |
| 作者： | 纪亮，雷敬卫，张维方，贾豪，李莹莹，王心乐 |
| AUTHORS： | JI Liang，LEI Jingwei ，ZHANG Weifang ，JIA Hao，LI Yingying ，WANG Xinle |
| 关键字： | 香附；产地加工；指纹图谱；含量测定 |
| KEYWORDS： | Cyperus rotundus ；habitat processing ；finger- |
| 阅读数： | 161 次 |
| 本月下载数： | 4 次 |
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