目的 优化大力参炮制工艺，并探究炮制过程中颜色与内在质量的相关性。方法 采用高效液相色谱法（HPLC）建立8种人参皂苷的含量测定方法；采用紫外分光光度法（UV）建立人参总皂苷、人参多糖的含量测定方法。以人参皂苷Rg₁、人参皂苷Rb₁、人参皂苷Re、人参多糖、人参总皂苷的含量及饮片外观性状评分作为指标，运用层次分析法（AHP）-熵权法结合响应面法考察料液比、参根直径和烫制时间对大力参炮制工艺的影响，得出最佳炮制工艺并进行验证。利用测色仪对不同炮制工艺的大力参样品粉末进行色度值测定，选择8种人参皂苷、人参多糖和人参总皂苷含量对大力参进行内在质量评价，对色度值和上述指标含量进行Pearson相关性分析、主成分分析（PCA）、层次聚类分析（HCA）和正交偏最小二乘法判别分析（OPLS-DA）。结果 优选的大力参炮制工艺为料液比1∶10，参根直径范围为2.1～2.5 cm，烫制时间10 min。6次验证结果显示，最优炮制工艺的平均综合评分为80.55，与预测值的相对偏差为1.10%。相关性分析结果显示，人参多糖、人参总皂苷、人参皂苷Rg₁、人参皂苷Rb₁、人参皂苷Rf、人参皂苷Rc、人参皂苷Rb₂、人参皂苷Rb₃、人参皂苷Rd含量与明度值（L^*）、红绿色（a^*）、黄蓝色（b^*）以及总色度值（E^*）均呈显著正相关，人参皂苷Re与a^*呈显著正相关，与L^*、b^*、E^*无相关性。PCA及HCA结果显示，不同炮制工艺的大力参可聚为2类。OPLS-DA结果显示人参皂苷Rf、Rd、Rb₁含量是大力参炮制过程中的重要质量指标，a^*是大力参炮制过程中的重要颜色指标。结论 建立的大力参炮制工艺稳定可行，且大力参颜色与内在质量具有一定相关性。

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年全国中药特色技术传承人才培训项目(T20234832005);2022年国家中药炮制技术传承基地建设项目(国中医药科技中药便函[2022]59号)