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丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性                                                               Δ


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        徐 斌 ，张 强 ，刘亮镜 （1.芜湖市中医医院制剂室，安徽 芜湖 241000；2.安徽中医药高等专科学校药学
        院，安徽 芜湖 241003）
        中图分类号 R283.3         文献标志码 A           文章编号 1001-0408（2021）14-1715-06
        DOI  10.6039/j.issn.1001-0408.2021.14.09

        摘  要   目的：评价丹参酒炙过程中炮制时间、颜色与化学成分含量的相关性。方法：用黄酒制备不同炮制时间（7～15 min）的丹
        参酒炙品，采用高效液相色谱法测定丹参及其酒炙品中丹酚酸B、丹参酮ⅡA和5-羟甲基糠醛（5-HMF）的含量；采用色差仪测定两
                                              *
        者的色度值[红绿色轴分量（a*）、黄蓝色轴分量（b）、明度（L）]并计算总色差值（ΔE）；采用Spearman’s rho、Kendall’s Tau-b检验考
                                                     *
        察炮制时间、色度值与化学成分含量的相关性。结果：丹参饮片中丹酚酸 B、丹参酮Ⅱ A、5-HMF 的含量分别为 17.9～70.6、2.3～
        3.1、0 mg/g；丹参酒灸品中丹酚酸B、丹参酮Ⅱ A、5-HMF的含量分别为14.8～68.4、1.1～3.9、0.7～34.4 mg/g。丹酚酸B含量先降低
        再增加，约在9、11 min达到高峰后逐渐降低；丹参酮Ⅱ A含量先增加，约在7 min达到高峰后逐渐降低；5-HMF在炒制13 min后含
                                                                *
                                                                                 *
        量急剧增加。以丹参为标样的丹参酒炙品的ΔL 为－5.369～2.553、Δa 为－1.098～0.321、Δb 为－1.471～2.355，ΔE 为 0.217～
                                              *
        5.397。Spearman’s rho、Kendall’s Tau-b检验的结果均显示，ΔE与丹参炮制时间（相关系数分别为0.517、0.389）、5-HMF含量（相关
        系数分别为0.549、0.405）均呈正相关（P均小于0.01）；丹参酮Ⅱ A含量与Δb（相关系数分别为－0.509、－0.391）、炮制时间（相关系
                                                                 *
        数分别为－0.556、－0.420）、5-HMF含量（相关系数分别为－0.545、－0.392）均呈负相关（P均小于0.01）；5-HMF含量与炮制时间
       （相关系数分别为0.957、0.870）呈正相关（P均小于0.01）。结论：丹参酒炙过程中丹参酮Ⅱ A、5-HMF的含量与炮制时间及颜色显著相
        关，即随着炮制时间增加和温度升高，其颜色由红黄色向黄绿色变化，在黑白程度上偏黑色；丹参酮Ⅱ A含量降低，5-HMF含量升高。
        关键词 丹参；酒炙；5-羟甲基糠醛；丹参酮ⅡA；丹酚酸B；高效液相色谱法；色度值；相关性分析

        Correlation between Processing Time，Color and Chemical Composition Content in the Wine-fried Process
        of Salvia miltiorrhiza
        XU Bin ，ZHANG Qiang ，LIU Liangjing（1. Pharmacy Division，Wuhu Hospital of TCM，Anhui Wuhu 241000，
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               1
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        China；2. School of Pharmacy，Anhui College of TCM，Anhui Wuhu 241003，China）
        ABSTRACT    OBJECTIVE：To evaluate the correlation between processing time，color and chemical composition content in the
        wine-fried process of Salvia miltiorrhiza. METHODS：Wine-fried S. miltiorrhiza with different processing time（7-15 min）was
        prepared by yellow rice wine. The contents of salvianolic acid B，tanshinone Ⅱ A and 5-HMF in raw and wine-fried S. miltiorrhiza
                                                                                                        *
        were determined by HPLC. The colorimeter was used to determine their chromatic values [red-green axis component （a），
                                           *
        yellow-blue axis component（b），lightness（L）] and calculate the total color difference value（ΔE）. Spearman’s rho and Kendall’s
                               *
        Tau-b test were adopted to validate the correlation between processing time，chromatic value and chemical composition content.
        RESULTS：The contents of salvianolic acid B，tanshinone Ⅱ A and 5-HMF were 17.9-70.6，2.3-3.1，0 mg/g in S. miltiorrhiza
        decoction pieces；the contents of them were 14.8-68.4，1.1-3.9，0.7-34.4 mg/g in wine-fried S. miltiorrhiza. The content of
        salvianolic acid B at first decreased and then increased，reaching the peak at about 9，11 min，and then gradually decreased；the
        content of tanshinone Ⅱ A increased at first，reached its peak about 7 min，and then gradually decreased；the content of 5-HMF
                                                                                *
                                                                                               *
        increased sharply after frying 13 min. The measurement results of chromaticity values were ΔL －5.369-2.553，Δa －1.098-0.321，
        Δb －1.471- 2.355，ΔE 0.217-5.397. Results of Spearman’s rho and Kendall’s Tau-b test showed that ΔE was positively correlated
          *
        with processing time（the correlation coefficient were 0.517，0.389 respectively）and 5-HMF content（the correlation coefficient
                                                                                               *
        were 0.549，0.405 respectively）（both P＜0.01）. The content of tanshinone Ⅱ A was negatively correlated with Δb（the correlation
        coefficient were －0.509，－0.391 respectively），processing time（the correlation coefficient were －0.556，－0.420 respectively）
                                                           and 5-HMF content（the correlation coefficient were －0.545，
           Δ 基金项目：中央补助安徽省中医药公共卫生专项资金项目——
                                                           －0.392 respectively）（both P＜0.01）. The content of 5-HMF
        中药炮制技术传承基地建设项目（No.卫办秘〔2016〕531号）；安徽省中
                                                           was positively correlated with the processing time （the
        药特色人才培养项目（No.皖卫中医药发〔2020〕1号）；安徽高校自然科
                                                           correlation coefficient were 0.957，0.870 respectively）（both
        学研究项目（No.KJ2020A0872）；安徽中医药高等专科学校校级自然
        科学研究一般项目（No.ZRKXY201906）                           P＜0.01）. CONCLUSIONS：The contents of tanshinone Ⅱ A
           ＊ 副 主 任 中 药 师 。 研 究 方 向 ：中 药 制 剂 开 发 。 电 话 ：0553-  and 5-HMF in the process of wine-fried process are
        3844606。E-mail：837953613@qq.com                    significantly related to the time and color. With the increase of
           # 通信作者：副主任中药师，硕士。研究方向：中药制剂分析。电                  processing time and temperature，its color changes from red
        话：0553-3844333。E-mail：liulj1@126.com               yellow to yellow green，and tends to be black in black and


        中国药房    2021年第32卷第14期                                            China Pharmacy 2021 Vol. 32 No. 14  ·1715 ·
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