目的 研究醋艾炭炮制过程中饮片粉末色度值与高效液相色谱（HPLC）特征图谱的相关性。方法 测定不同炮制时间醋艾炭饮片的特征图谱和色度值（L^*、a^*、b^*、E^*），并对成分和色度值进行相关性分析和多元统计分析。结果 随着炮制时间的延长，醋艾炭较艾叶特征图谱相似度逐渐降低；峰6、峰13单位峰面积先升高后下降，其余色谱峰单位峰而积呈下降趋势；L^*、b^*、E^*值逐新减小，a^*值趋于稳定，ΔE^*逐渐增大。异泽兰黄素与L^*、E^*值呈极显著正相关，绿原酸与a^*值呈极显著负相关，与b^*值呈极显著正相关，棕矢车菊素与E^*值呈极显著正相关。正交偏最小二乘法判别分析（OPLS-DA）结果显示峰6、峰2、峰13、峰8、夏佛塔苷、咖啡酸和隐绿原酸是醋艾炭饮片炮制过程中产生质量差异的主要指标。结论 不同炮制时间醋艾炭饮片的色度值与HPIC特征图谱密切相关，为醋艾炭炮制过程化学成分动态监测和质量评价提供手段。

Objective To research the correlation between the chromaticity value of and HPLC characteristic chromatogram of vinegar-processed Artemisiae Argyi Folium Carbonisata (VAFC). Methods The characteristic chromatograms and chromaticity values (L^*, a^*, b^*, E^*) were determined at different processing times, and the correlation analysis and multivariate statistical analysis were carried out to analyze the relationship between chromaticity values and chemical components. Results With the prolongation of processing time, the similarity of the characteristic chromatograms of VAFC gradually decreased compared with Artemisiae Argyi Folium. The unit peak area of peak 6 and peak 13 increased first and then decreased, while other chromatographic peaks decreased. The values of L^*, b^*,and E^* decreased gradually, the values of a^* tended to be stable, and the values of ΔE^* increased gradually. There were significant positive correlations between eupatilin and L^* and E^* values, significant negative correlations between chlorogenic acid and a^* values, significant positive correlations between chlorogenic acid and b^* values, and significant positive correlations between jaceosidin and E^* values. The results of orthogonal partial least squares discrmiant analysis (OPLS-DA) showed that peak 6, peak 2, peak 13, peak 8, schaftoside, caffeic acid, and cryptochlorogenic acid were the main indexes of quality difference during the processing of VAFC. Conclusion The chromaticity values of VAFC at different processing time are closely related to the HPIC characteristic chromatograms, which provides a reference for the dynamic monitoring of chemical components and quality evaluation of VAFC during processing.

R283.1;R286.02

江西省中医药标准化研究项目（2023A15）