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[炸过程中莫里皮层指纹和色度值的变化]

Chun-Yu Yue¹, Ying-Ying Chen², Li-Xia Wang²

¹School of Pharmacy, Henan University of Chinese Medicine Zhengzhou 450046, China Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences Beijing 100700, China.

Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica

|May 30, 2024

概括

烤摩里皮层会影响其化学特征和颜色. 在HPLC指纹和色度值的变化是相关的,为加工的药草的质量控制提供了见解.

科学领域:

药理学是指药理学,即药理学是指药理学.
分析化学分析化学
传统中国医学的加工加工.

背景情况:

摩里皮层 (木树皮) 是一种传统的中医药.
炸是一种关键的加工步骤,它修改了其化学成分和特性.
了解这些变化对于确保持续的质量和治疗疗效至关重要.

研究的目的:

为了研究HPLC指纹的动态变化,色度值,和摩里皮层的关键化学成分在炸期间.
为了建立染色学概况和颜色变化之间的相关性.
为标准化炸的莫里皮质量提供基础.

主要方法:

高性能液体染色学 (HPLC) 用于指纹和关键化合物的量化.
测色方法分析以确定色度值 (L*,a*,b*).
指纹的相似性评估和指纹与色度之间的相关性分析.

主要成果:

原始和加工的Mori Cortex的HPLC指纹显示出高度相似性,主要化学成分含量的总体趋势相似.
在特定的HPLC峰值 (包括5-基马尔托尔,mulberroside A,oxyresveratrol,kuwanon G和kuwanon H) 和色度值之间发现了显著的相关性.
适度的烤 (gadgadE*_(ab) > 1.5) 导致L*和E*_(ab) 值下降,a*值增加.
过度炸导致主要组件的含量下降.

结论:

烤过程会在莫里皮层的化学指纹和色谱上产生定期的变化.
染色度作为一个可靠的指标来评估炸过程.
这些发现为标准化的Mori Cortex质量控制提供了科学参考.

关键词:

莫里皮层莫里皮层颜色的颜色度值是指颜色的颜色度值.内容确定内容确定指纹指纹指纹指纹指纹指纹他们是炸的.

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