目的 優(yōu)化大力參炮制工藝，并探究炮制過程中顏色與內(nèi)在質(zhì)量的相關(guān)性。方法 采用高效液相色譜法（HPLC）建立8種人參皂苷的含量測定方法；采用紫外分光光度法（UV）建立人參總皂苷、人參多糖的含量測定方法。以人參皂苷Rg₁、人參皂苷Rb₁、人參皂苷Re、人參多糖、人參總皂苷的含量及飲片外觀性狀評分作為指標(biāo)，運(yùn)用層次分析法（AHP）-熵權(quán)法結(jié)合響應(yīng)面法考察料液比、參根直徑和燙制時間對大力參炮制工藝的影響，得出最佳炮制工藝并進(jìn)行驗證。利用測色儀對不同炮制工藝的大力參樣品粉末進(jìn)行色度值測定，選擇8種人參皂苷、人參多糖和人參總皂苷含量對大力參進(jìn)行內(nèi)在質(zhì)量評價，對色度值和上述指標(biāo)含量進(jìn)行Pearson相關(guān)性分析、主成分分析（PCA）、層次聚類分析（HCA）和正交偏最小二乘法判別分析（OPLS-DA）。結(jié)果 優(yōu)選的大力參炮制工藝為料液比1∶10，參根直徑范圍為2.1～2.5 cm，燙制時間10 min。6次驗證結(jié)果顯示，最優(yōu)炮制工藝的平均綜合評分為80.55，與預(yù)測值的相對偏差為1.10%。相關(guān)性分析結(jié)果顯示，人參多糖、人參總皂苷、人參皂苷Rg₁、人參皂苷Rb₁、人參皂苷Rf、人參皂苷Rc、人參皂苷Rb₂、人參皂苷Rb₃、人參皂苷Rd含量與明度值（L^*）、紅綠色（a^*）、黃藍(lán)色（b^*）以及總色度值（E^*）均呈顯著正相關(guān)，人參皂苷Re與a^*呈顯著正相關(guān)，與L^*、b^*、E^*無相關(guān)性。PCA及HCA結(jié)果顯示，不同炮制工藝的大力參可聚為2類。OPLS-DA結(jié)果顯示人參皂苷Rf、Rd、Rb₁含量是大力參炮制過程中的重要質(zhì)量指標(biāo)，a^*是大力參炮制過程中的重要顏色指標(biāo)。結(jié)論 建立的大力參炮制工藝穩(wěn)定可行，且大力參顏色與內(nèi)在質(zhì)量具有一定相關(guān)性。

Objective To optimize the artillery process of Dali ginseng and to investigate the correlation between color and intrinsic quality during the artillery process. Methods A high performance liquid chromatographic (HPLC) method was established for the determination of eight ginsenosides; an ultraviolet spectrophotometric (UV) method was established for the determination of total ginsenosides and ginseng polysaccharides. Based on the Box Behnken response surface experiment, the content of ginsenoside Rg₁, ginsenoside Rb₁, ginsenoside Re, ginseng polysaccharide,and total ginsenosides, and the scores of the appearance properties of the decocting pieces were used as indicators, optimization of the processing technology of Ginseng preparation using AHP-entropy weighting method. Determination of colorimetric values of the powder of Dali ginseng samples with different processing technology using a colorimeter, selection of eight ginsenosides, ginseng polysaccharides and total ginsenoside content for the determination of intrinsic quality of Dali ginseng, Pearson correlation analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA) and orthogonal partial least squares (OPLS-DA) were performed on the color and the content of the above indicators. Results Preferably the concoction process of Dali ginseng was 1:10 ratio of material to liquid, the diameter of ginseng root was 2.2 cm, and the blanching time was 10 min. The results of the six validation tests showed that the average composite score of the optimal concoction process was 80.55 with a relative deviation of 1.10% from the predicted value. The results of the correlation analysis showed that ginseng polysaccharide, total ginsenosides, and ginsenosides Rg₁, Rb₁, Rf, Rc, Rb₂, Rb₃, and Rd contents showed significant positive correlations with L^*, a^*, b^*, and E^*, ginsenoside Re showed a significant positive correlation with a^*, no correlation with L^*, b^*, E^*. The results of PCA and HCA showed that the different concoctions of Dali Ginseng could be clustered into two categories: The processed samples of D1—D12 and D13—D17. OPLS-DA results show that ginsenosides Rf, Rd, and Rb₁ content were important quality indicators in the process of Dali ginseng concoction, a^* was an important color indicator in the process of Dali ginseng concoction. Conclusion The established Dali ginseng concoction process is stable and feasible, and the color of Dali ginseng has a certain correlation with its intrinsic quality, which can provide a reference for the subsequent evaluation of the quality of Dali ginseng.

R284.1

2023年全國中藥特色技術(shù)傳承人才培訓(xùn)項目(T20234832005);2022年國家中藥炮制技術(shù)傳承基地建設(shè)項目(國中醫(yī)藥科技中藥便函[2022]59號)