Quality evaluation of <italic style="font-style: italic">Angelica dahurica</italic> decoction pieces processed by different drying methods

ZHU Xinglong; CHEN Xiaoyan; YAN Yuhang; WU Qinghua; LU Lijie; HUANG Xulong; ZHANG Jiaxu; ZHENG Quanlin; PEI Jin

doi:10.6039/j.issn.1001-0408.2022.24.08

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Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods

更新时间：2023-02-22

- Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods
- ZHONGGUO YAOFANG Vol. 33, Issue 24, Pages: 2985-2989(2022)
- 作者机构：
  
  1.成都中医药大学药学院，成都　611137
  2.西南特色中药资源国家重点实验室，成都　611137
  3.遂宁天地网川白芷产业有限公司，四川遂宁　629000
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2022.24.08
  CLC： R917
- Published：30 December 2022，
  
  Received：27 April 2022，
  
  Revised：14 October 2022，
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朱兴龙,陈晓妍,晏宇杭等.不同干燥加工方式的白芷饮片质量评价 ^Δ[J].中国药房,2022,33(24):2985-2989.

ZHU Xinglong,CHEN Xiaoyan,YAN Yuhang,et al.Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods[J].ZHONGGUO YAOFANG,2022,33(24):2985-2989.
朱兴龙,陈晓妍,晏宇杭等.不同干燥加工方式的白芷饮片质量评价 ^Δ[J].中国药房,2022,33(24):2985-2989. DOI： 10.6039/j.issn.1001-0408.2022.24.08.

ZHU Xinglong,CHEN Xiaoyan,YAN Yuhang,et al.Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods[J].ZHONGGUO YAOFANG,2022,33(24):2985-2989. DOI： 10.6039/j.issn.1001-0408.2022.24.08.

摘要

目的

评价不同干燥加工方式的白芷饮片质量。

方法

采用Adobe Photoshop 2020软件测定烘干蒸切、鲜切干燥、半鲜切干燥3种不同干燥方式所得白芷饮片的红绿度（

）、黄蓝度（

）、明度（

）值；采用高效液相色谱法测定3种不同干燥方式白芷饮片中伞形花内酯等9种香豆素类成分的含量；采用SPSS 26.00软件和SIMCA 14.0软件对32批白芷饮片中9种香豆素类成分含量进行主成分分析和偏最小二乘法-判别分析，采用灰色关联度分析饮片粉末颜色和香豆素类成分含量的关联性。

结果

32批白芷饮片粉末的

a、b、L

值分别为0～2.4、6.0～20.3、35.6～51.1。伞形花内酯、白当归素、补骨脂素、花椒毒素、佛手柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素的含量分别为0.026～0.324、0.051～0.549、0～0.113、0～0.398、0.256～1.115、1.434～6.014、1.866～4.039、0.742～1.455、0.789～2.642 mg/g，总含量为6.442～13.382 mg/g

。

主成分分析结果显示，半鲜切干燥饮片（BZ-27～BZ-30、BZ-32）的综合得分排序靠前，其余两种饮片质量差异较大。偏最小二乘法-判别分析结果显示，半鲜切干燥饮片聚为一类，烘干蒸切饮片和鲜切干燥饮片分离度较差。灰色关联度分析结果显示，

、

值与佛手柑内酯、氧化前胡素、欧前胡素、珊瑚菜素、异欧前胡素及

值与补骨脂素的关联系数均大于0.8，

值与各成分的关联度较低。

结论

白芷饮片的外观性状与香豆素类成分含量具有较强关联性，可通过颜色大致判断饮片质量，即颜色较白的饮片质量较好；半鲜切干燥饮片质量优于烘干蒸切饮片和鲜切干燥饮片。

Abstract

OBJECTIVE

To evaluate the quality of

Angelica dahurica

decoction pieces processed by different drying methods.

METHODS

Adobe Photoshop 2020 software was used to determine the red green degree （

）， yellow blue degree （

） and brightness （

） values of

A. dahurica

decoction pieces processed by 3 drying methods as steamed-cut and fresh-cut-dried， and semi-fresh-cut-dried. The contents of nine coumarins such as umbelliferone in

A. dahurica

decoction pieces processed by 3 drying methods were determined by HPLC. SPSS 26.00 software and SIMCA14.0 software were used to conduct principal component analysis and partial least squares-discriminant analysis on the content of coumarin in 32 batches of

A. dahurica

decoction pieces. Gray correlation analysis was conducted on the color of the powder and the coumarins contents in

A. dahurica

decoction pieces.

RESULTS

The

，

and

were 0-2.4， 6.0-20.3 and 35.6-51.1 in 32 batches of

A. dahurica

decoction pieces. The contents of umbelliferone， byakangelicin， psoralen， xanthotoxin， bergapten， oxypeucedanin， imperatorin， phellopterin and isoimperatorin were 0.026-0.324， 0.051-0.549， 0-0.113， 0-0.398， 0.256-1.115， 1.434-6.014， 1.866-4.039， 0.742-1.455 and 0.789-2.642 mg/g， respectively. And the total content ranged 6.442-13.382 mg/g， respectively. The results of principal component analysis showed that the comprehensive scores of BZ-27-BZ-30 and BZ-32 batches of semi-fresh-cut-dried decoction pieces were in the top order， and the internal quality of the other two kinds of decoction pieces was quite different. The results of partial least squares discriminant analysis showed that semi-fresh-cut-dried decoction pieces were clustered into one category， poor separation was observed in steamed-cut and fresh-cut-dried decoction pieces. Results of gray correlation analysis showed that the correlation coefficients of

and

with bergapten， oxypeucedanin， imperatorin， phellopterin， isoimperatorin and

with psoralen were all greater than 0.8，

had a low correlation with all components.

CONCLUSIONS

The appearance traits of

A. dahurica

decoction pieces have strong correlation with the contents of coumarins. The quality of the decoction pieces can be roughly judged by the color， i.e. the whiter the color of the decoction pieces， the better the quality. The quality of sample obtained by semi-fresh-cut-dried is better than steamed-cut and fresh-cut-dried decoction pieces.

关键词

白芷饮片干燥方法外观性状香豆素类成分高效液相色谱法质量评价

Keywords

drying methodappearance traitscoumarinsHPLCquality evaluation

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Quality evaluation of Angelica dahurica decoction pieces processed by different drying methods

DOI：10.6039/j.issn.1001-0408.2022.24.08

摘要

Abstract

关键词

Keywords

references