目的 比較多花黃精不同炮制品的質(zhì)量差異，為多花黃精炮制工藝參數(shù)優(yōu)選提供依據(jù)。方法 分別使用質(zhì)構(gòu)儀、色差儀測定多花黃精炮制品的物性值和顏色值，對不同炮制品中內(nèi)在指標(biāo)多糖、還原糖、皂苷、黃酮、蛋白質(zhì)、脂肪、纖維素進(jìn)行測定，然后采用ABTS、DPPH、α-葡萄糖苷酶和胰脂肪酶體外模型評價(jià)不同炮制品的生物活性，通過線性回歸、相關(guān)性分析、熵權(quán)法和灰色關(guān)聯(lián)度分析，探究炮制次數(shù)–化學(xué)成分–質(zhì)構(gòu)特性–生物活性的相關(guān)性，評價(jià)不同炮制次數(shù)對多花黃精質(zhì)量的影響。結(jié)果 隨著炮制次數(shù)的增加，多糖、還原糖、皂苷、黃酮、蛋白質(zhì)、脂肪、纖維素質(zhì)量分?jǐn)?shù)發(fā)生顯著變化，質(zhì)構(gòu)特性和活性也變化明顯；內(nèi)在指標(biāo)質(zhì)量分?jǐn)?shù)變化與色度值呈線性相關(guān)；皮爾森相關(guān)性分析發(fā)現(xiàn)內(nèi)在指標(biāo)質(zhì)量分?jǐn)?shù)變化與質(zhì)構(gòu)特性呈一定相關(guān)性；熵權(quán)法分析發(fā)現(xiàn)多糖所占權(quán)重最高，達(dá)22.53%?；疑P(guān)聯(lián)分析得出多花黃精炮制4～6次灰色關(guān)聯(lián)度相對最高，其中炮制4次品質(zhì)最好。結(jié)論 多花黃精炮制前后內(nèi)在指標(biāo)成分質(zhì)量分?jǐn)?shù)變化與色度值、質(zhì)構(gòu)特性、生物活性存在相關(guān)性，綜合優(yōu)選出多花黃精炮制4次最佳。

Objective To compare the quality differences of Polygonatum cyrtonema Hua processed products and provide a basis for optimizing the processing parameters of P. cyrtonema Hua. Methods The physical properties and color values of P. cyrtonema Hua processed products were determined by texture meter and colorimeter, respectively. The content of intrinsic indexes such as polysaccharides, reducing sugars, saponins, flavonoids, proteins, fats, cellulose in different processed products were determined. Then ABTS, DPPH, α-glucosidase and pancreatic lipase in vitro models were used to evaluate the bioactivity of different processed products. Linear regression, correlation analysis, entropy weight method and gray correlation analysis were used to explore the correlation between the numbers of concoctions-chemical composition- textural properties-biological activity. The effect of different processing times on the quality of P. cyrtonema Hua processed products were evaluated. Results With the increase in the processing times, the contents of polysaccharides, reducing sugars, saponins, flavonoids, proteins, fats, cellulose changed significantly. The textural properties and activities also varied significantly. Changes in the content of intrinsic indexes were linearly correlated with colorimetric values. Pearson's correlation analysis revealed that changes in the content of intrinsic indexes were correlated with textural properties. The entropy weight method analysis revealed that polysaccharides had the highest weight of 22.53%. Gray correlation analysis yielded the relatively highest gray correlation for P. cyrtonema Hua concocted 4 — 6 times, of which concocted 4 times had the best quality. Conclusion Changes in the content of intrinsic index components in P. cyrtonema Hua before and after processing are correlated with the chromaticity value, textural and structural properties, and biological activity. The optimal four processing times for P. cyrtonema Hua are comprehensively selected.

R285.5;R286.02

安徽省自然科學(xué)基金面上項(xiàng)目（2308085MH301）；安徽省中藥資源保護(hù)與持續(xù)利用工程實(shí)驗(yàn)室開放課題（TCMRPSU-2022-01)；皖西學(xué)院高層次人才基金項(xiàng)目（WGKQ2022074）