Page 99 - 《中国药房》2022年7期

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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张洪涛 ，张 静，孟灵旭，朱正华，孟相俊，张啸环（长春中医药大学药学院，长春 132000）
中图分类号 R917；R283 文献标志码 A 文章编号 1001-0408（2022）07-0861-06
DOI 10.6039/j.issn.1001-0408.2022.07.16

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
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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
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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25 min，炒锅转数为20次/min。在金樱子盐炙
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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
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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
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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。
关键词 金樱子；盐炙；工艺优化；指纹图谱；色度值；多元统计分析
Study on the salt-processing technology of Rosa laevigata and its HPLC fingerprints and chromaticity
values before and after salt-processing
ZHANG Hongtao，ZHANG Jing，MENG Lingxu，ZHU Zhenghua，MENG Xiangjun，ZHANG Xiaohuan（College
of Pharmacy，Changchun University of Chinese Medicine，Changchun 132000，China）

ABSTRACT OBJECTIVE To optimize the salt-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
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chromaticity values（L ，a ，b）of the powder before and after salt-processing were determined. The multivariate statistical analysis
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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
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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
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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.
KEYWORDS Rosa laevigata；salt-processing；technology optimization；fingerprint；chromaticity value；multivariate statistical
analysis

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金樱子为蔷薇科植物金樱子 Rosa laevigata Michx. 论认为“入盐走肾”，即盐炙后能增强金樱子固精缩尿
的干燥成熟果实，具有固精缩尿、固崩止带、涩肠止泻的 的作用。观察金樱子盐炙前后性状变化判断炮制终点
作用，可用于遗精滑精、遗尿尿频、崩漏带下、久泻久痢 的方法与“辨状论质”理论通过观察药材的形状、大小、
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等症 。金樱子主要通过所含的多糖、酚酸、三萜、甾体 颜色、气味等分析评判出药材的内在品质相契合 。中
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和苯丙素类化合物，发挥抗氧化、抗炎、抗肿瘤、降糖、降 药指纹图谱技术是评价中药质量的有效方法，现已取得
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脂、免疫调节、保护肾脏等多种药理作用 。传统炮制理 国内外广泛的认可 。将指纹图谱、色度值与多元统计
分析方法结合可有效地评价中药炮制前后的质量，并筛
＊硕士研究生。研究方向：中药炮制技术及科学内涵。E-mail：
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选出质量差异性因素 。因此，本研究基于“辨状论质”
627898294@qq.com
# 通信作者：教授，硕士生导师。研究方向：中药炮制技术及科学 理论，采用综合评分法优选金樱子盐炙工艺，建立金樱
内涵。E-mail：619787310@qq.com 子盐炙前后的高效液相色谱（HPLC）指纹图谱，并测定
中国药房 2022年第33卷第7期 China Pharmacy 2022 Vol. 33 No. 7 ·861 ·