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基于色度-成分含量关联性的酸枣仁炒制程度判别研究
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| 篇名： | 基于色度-成分含量关联性的酸枣仁炒制程度判别研究 |
| TITLE： | Study on the discrimination of roasting degree of Ziziphus jujuba based on the correlation of colorimetric values with component content |
| 摘要： | 目的 探究酸枣仁炒制过程中成分含量与色度的相关性，为酸枣仁炒制程度提供判别指标。方法采用清炒法制备不同炒制时间点的样品，以超高效液相色谱法定量分析酸枣仁生品与不同炒制时间点样品中8种主要成分（腺苷、木兰花碱、酸枣仁皂苷A、斯皮诺素、6″′-阿魏酰斯皮诺素、白桦脂酸、油酸、亚油酸），以紫外分光测色仪测定其色度值，应用Pearson相关性分析、线性回归分析、主成分分析（PCA）、聚类热图分析（CHA）、偏最小二乘判别分析（PLS-DA）等多种分析方法分析不同炒制时间点的酸枣仁色度值与其成分含量之间的相关性及差异，以明确其炮制终点。结果随炒制时间延长，亚油酸、油酸含量降低，其余成分含量升高；色度值L*和E*ab下降，a*缓慢上升。Pearson相关性分析显示，L*、E*ab与腺苷、斯皮诺素、6″′-阿魏酰斯皮诺素、酸枣仁皂苷A、白桦脂酸和木兰花碱含量均呈显著负相关（P＜0.05）。线性回归分析结果表明，可通过分析酸枣仁粉末色度值，初步预测该药材中腺苷等6种成分的含量。PCA和CHA可区分生品与炒制品。PLS-DA结果表明，L*、E*ab、a*、亚油酸含量、油酸含量是影响不同炒制时间点酸枣仁颜色与质量的主要差异性参数。炒制9～10min时，L*和E*ab降至最低且稳定，a*较高且变化平缓；同时，除亚油酸、油酸外的6种成分含量均达到峰值。结论酸枣仁的色度值与腺苷等6种成分含量呈现出显著的相关性，其最佳炒制时间范围为9～10min。所建立的色度-成分含量关联分析方法切实可行，可用于酸枣仁炒制程度的判别。 |
| 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 . |
| 期刊： | 2026年第37卷第09期 |
| 作者： | 李园；柳艳梅；黄成；朋汤义；韩燕全 |
| AUTHORS： | LI Yuan，LIU Yanmei，HUANG Cheng，PENG Tangyi，HAN Yanquan |
| 关键字： | 酸枣仁；色度；成分含量；炒制程度；色差分析技术；化学模式识别 |
| KEYWORDS： | Ziziphus jujuba； colorimetric values； component content； roasting degree； color difference analysis technology； |
| 阅读数： | 1 次 |
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