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羊脂油炙朝鲜淫羊藿的炮制工艺及特征图谱研究
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| 篇名： | 羊脂油炙朝鲜淫羊藿的炮制工艺及特征图谱研究 |
| TITLE： | Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil |
| 摘要： | 目的 优化羊脂油炙朝鲜淫羊藿的炮制工艺，并分析朝鲜淫羊藿炮制前后的特征图谱。方法以外观性状（颜色+气味）、醇溶性浸出物含量、淫羊藿苷和宝藿苷Ⅰ总含量的综合评分为评价指标，以炒制功率、炒制时间、入药温度为考察因素，采用正交实验优化羊脂油炙朝鲜淫羊藿的最佳炮制工艺，并进行验证。以最佳炮制工艺制备羊脂油炙朝鲜淫羊藿，采用《中药色谱指纹图谱相似度评价系统（2012版）》建立15批朝鲜淫羊藿炮制前后的特征图谱，并进行相似度分析；采用聚类分析、主成分分析和正交偏最小二乘-判别分析评价朝鲜淫羊藿炮制前后的差异。结果羊脂油炙朝鲜淫羊藿的最佳炮制工艺为：将4g羊脂油以600W功率加热熔化，待锅底温度达到140℃时加入朝鲜淫羊藿丝20g，炒制6min，取出，放凉。3次验证实验的综合评分均值为98.94分，RSD小于3%。朝鲜淫羊藿、羊脂油炙朝鲜淫羊藿的特征图谱分别标定了16、15个共有峰，确定峰2为绿原酸、峰5为朝藿定A、峰6为朝藿定B、峰7为朝藿定C、峰8为淫羊藿苷、峰14为宝藿苷Ⅰ，相似度均大于0.9。聚类分析和主成分分析结果显示，朝鲜淫羊藿、羊脂油炙朝鲜淫羊藿各自聚为一类；正交偏最小二乘-判别分析结果显示，峰13、峰15、峰9、峰1、峰8、峰12、峰7、峰10的变量重要性投影值均大于1。结论本研究成功优化了羊脂油炙朝鲜淫羊藿的炮制工艺参数。朝鲜淫羊藿炮制前后的特征图谱具有明显差异，其中峰13、峰15、峰9、峰1、峰8、峰12、峰7、峰10所对应的化学成分可能是朝鲜淫羊藿炮制前后的差异成分。 |
| ABSTRACT： | OBJECTIVE To optimize the processing technology of Epimedium koreanum roasted with suet oil and analyze its characteristic chromatogram before and after processing. METHODS The optimal processing technology was optimized by orthogonal experiments with frying power， frying time and medicinal temperature as factors using the comprehensive score of appearance traits （color+odor）， alcohol-soluble extract， the contents of icariin and baohuoside Ⅰ as evaluation index， then proceed with verification. The E. koreanum roasted with suet oil was prepared with the optimal technology. The characteristic chromatograms of 15 batches of E. koreanum were established with the Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine （2012 edition）， and then similarity analysis was also conducted. Clustering analysis， principal component analysis， and orthogonal partial least squares discriminant analysis were used to evaluate the differences in E. koreanum before and after processing. RESULTS The optimal processing technique for E. koreanum roasted with suet oil was as follows： first， heat 4 g of suet oil at a power of 600 W until it melts； next， when the temperature at the bottom of the pan reaches 140 ℃， add 20 g of E. koreanum silk and stir-fry for 6 minutes； finally， remove it and let it cool. Comprehensive score of 3 validation tests was 98.94 points （RSD＜3%）. The established characteristic chromatogram of E. koreanum and E. koreanum roasted with suet oil were calibrated with 16 and 15 common peaks， respectively. Chromatographic peak 2 was determined to be chlorogenic acid， peak 5 to be chaohuoding A， peak 6 to be chaohuoding B， peak 7 to be chaohuoding C， peak 8 to be icariin， and peak 14 to be baohuoside Ⅰ. The similarities were all greater than 0.9. Results of cluster analysis and principal component analysis showed that E. koreanum and E. koreanum roasted with suet oil were clustered into distinct groups. The results of orthogonal partial least squares discriminant analysis showed that the variable importance projection values for peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 were all greater than 1. CONCLUSIONS The study successfully optimized the processing technology of suet oil-roasted E. koreanum. There are significant differences in the characteristic chromatograms of E. koreanum before and after processing. Among them， the chemical components corresponding to peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 may be the differential components of E. koreanum before and after processing. |
| 期刊： | 2025年第36卷第05期 |
| 作者： | 郝建威；张玖捌；毛春芹；束雅春 |
| AUTHORS： | HAO Jianwei，ZHANG Jiuba，MAO Chunqin，SHU Yachun |
| 关键字： | 朝鲜淫羊藿；羊脂油炙朝鲜淫羊藿；炮制工艺；特征图谱；聚类分析；主成分分析；正交偏最小二乘-判别分析；变量重要性 |
| KEYWORDS： | Epimedium koreanum； Epimedium koreanum roasted with suet oil； processing technology； characteristic |
| 阅读数： | 1 次 |
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