目的 探究表观颜色与内在品质之间相关性，对党参Codonopsis Radix关键质量属性进行客观量化，优选蜜炙、酒炙党参最佳炮制工艺。方法 以熵权法结合单因素、Box-Behnken设计-响应面法（Box-Behnken design-response surface method，BBD-RSM）设计优化蜜炙、酒炙党参炮制工艺，通过HPLC指纹图谱与已指认的共有峰成分紫丁香苷、党参苷I、党参炔苷、苍术内酯III含量，以及醇溶性浸出物、总多糖、总三萜、水分、颜色等质量属性综合评价炮制工艺，并进行验证。同时，以Pearson系数和偏最小二乘分析-变量投影重要性（partial least squares-variable importance in projection，PLS-VIP）分析反映颜色与内在质量之间的相关性。结果 蜜炙党参最佳炮制工艺为加蜜量18%、闷润时间6.5 h、炒制温度113 ℃；酒炙党参最佳炮制工艺为炒制时间9 min、闷润时间3 h、炒制温度107 ℃。PLS-VIP和Pearson相关性分析结果均显示醇溶性浸出物、水分、总多糖、党参炔苷、苍术内酯III与外观颜色变化高度相关联且变化显著。其中醇溶性浸出物与色度值E_ab^*呈负相关性，水分、总多糖、党参炔苷、苍术内酯III与色度值E_ab^*呈正相关性。结论 所得蜜炙、酒炙党参最佳炮制工艺和颜色与内在质量相关性模型准确可行，能得到更好控制党参炮制过程的方法，根据色度可确定党参炮制终点，为中药炮制过程中辩色判质的研究提供参考。

Objective The study explored the correlation between apparent color and intrinsic quality, objectively quantified the key quality attributes of Dangshen (Codonopsis Radix, CR), and optimized the optimal processing technology of honey-fried and wine-fried CR. Methods The processing technology of honey-fried and wine-fried CR was optimized by entropy weight method combined with a single factor and Box-Behnken design- response surface method (BBD-RSM). The processing technology was comprehensively evaluated and verified by HPLC fingerprint and identified common peak components such as syringin, tangshenoside I, lobetyolin and atractylenolide III, as well as quality attributes such as ethanol-soluble extractives, total polysaccharide, total triterpenoid, water content, and chrominance value. At the same time, pearson coefficient and the analysis of partial least squares-variable importance in projection (PLS-VIP) were used to reflect the correlation between color and intrinsic quality. Results The optimal processing technology of honey-fired CR was adding 18% honey, soaking for 6.5 h, and frying at 113 ℃. As for the wine-fried CR, it was stir-fried for 9 min at a temperature of 107 ℃, soaking for 3 h. The result of PLS-VIP and Pearson correlation analysis showed a high correlation and significant change in apparent color with ethanol-soluble extractives, water, total polysaccharide, lobetyolin and atractylenolide III. There was a negative correlation between the ethanol-soluble extractives and the chrominance value E_ab^*, while there was a positive correlation between water content, total polysaccharides, lobetyolin, atractylenolide III and the colorimetric value E_ab^*. Conclusion The optimal processing technology and the analysis model of the correlation between color and intrinsic quality of honey-fried and wine-fried CR determined is accurate and feasible. It can provide a better method for controlling the processing of CR, and determine the endpoint of CR processing based on chromaticity, which can provide a reference for the study of color analysis and quality judgment in traditional Chinese medicine processing.

R283.6

国家级大学生创新创业训练计划项目（202310240045）;黑龙江中医药管理局中医药科研课题（ZHY2024-313）