目的 分析与焦栀子炒制过程中颜色变化密切相关的化学成分。方法 利用色彩分析仪对焦栀子炒制过程中的样品进行色度值测定，并利用HPLC整体图谱分析对焦栀子过程样品中共有成分进行指认和相对峰面积计算，同时利用多元统计学方法对焦栀子过程样品进行颜色与成分关联与判别分析。结果 本实验共筛选出与焦栀子炒制过程中与总色值（E*ab）高度相关的8个成分，即羟异栀子苷、6"-香豆酰京尼平龙胆二糖苷、西红花苷-I、西红花苷-Ⅱ及峰I6、I12、C1、C2，此8种成分含量随焦栀子炒制颜色加深呈下降趋势。且实验结果显示焦栀子炒制过程中鸡屎藤次苷甲酯、去乙酰车叶草苷酸甲酯、羟异栀子苷、西红花苷-Ⅱ、西红花苷-I及峰C1、C2、C4、C6、C7为含量变化较显著的10个成分。结论 羟异栀子苷、西红花苷-I和西红花苷-Ⅱ是焦栀子炒制过程中与外观颜色变化高度相关且含量变化显著的成分，可作为焦栀子质量控制的潜在质量标志物。

Objective To find the constituents that is closely related to the color change during the stir-frying process of Gardeniae Fructus Praeparatus (Jiaozhizi in Chinese herbal name, JZZ). Methods The colorimetric method was used to measure the chromatic value of the samples during the stir-frying process of JZZ. High performance liquid chromatography (HPLC) was used to determine the common constituents of samples in the processing of JZZ, and the multivariate statistical methods of correlation and discriminant analysis was used to investigate the color and constituents of JZZ. Results The E* ab of eight constituents in processed JZZ samples showed a highly linear positive correlation, they were gardoside, crocin-I, crocin-Ⅱ, p-coumaroylgenipin gentiobioside, I6, I12, C1 and C2. The contents of these eight components decreased with the increase of color in the stir-frying process. Ten key components of JZZ samples, scandoside methyl ester, deacetyl asperulosidic acid methyl ester, gardoside, crocin Ⅱ, crocin I, peaks C1, C2, C4, C6, and C7, had significant changes in contents. Conclusion Gardoside, crocin I and crocin Ⅱ are the most important components in the stir-frying process of JZZ, which are highly correlated with the change of color and can be used as chemical markers for the quality control of JZZ.

国家自然科学基金项目（81473356，81873010，81173553）；国家“重大新药创制”科技重大专项（2014ZX09304307001）；国家中药标准化项目（ZYBZH-Y-SH-38）；中国中医科学院自主选题（ZXKT16001，ZZ2014053）