目的 探究蜘蛛香Valerianae Jatamansi Rhizoma et Radix生品和不同炒制品的主要成分变化，并建立颜色值与主要成分的变化关系，确立蜘蛛香炒焦节点。方法 对5个产地的蜘蛛香生品以及炒制2、4、6、8、10、12、14、16 min的样品，利用色差仪对其颜色值进行测量，通过HPLC法测定其主要化学成分（缬草三酯、乙酰缬草三酯、缬草醛、橙皮素、绿原酸）的含量，并对二者进行相关性分析。结果 蜘蛛香生品中未检测出缬草醛，随着炮制时间增加，缬草醛含量先增加后降低，在6～8 min达到最高。乙酰缬草三酯和缬草三酯含量与炮制时间呈负相关，在8 min后未检测到。随着炒制时间的延长，粉末的ΔE_ab^*值总体呈减小趋势，L^*值在2 min后下降；a^*值在0～6 min时增加，6 min后下降；b^*值在0～2 min时小幅度上升，4 min后下降。结合炮制时间、颜色值和成分含量来看，在0～6 min时间段内乙酰缬草三酯含量与a^*值呈负相关；缬草三酯含量与L^*、b^*、∆E_ab^*值呈显著正相关。缬草醛含量与L^*、a^*、b^*、ΔE_ab^*都呈正相关，与a^*、b^*值极相关。其中缬草醛与a^*值相关系数为0.637，表明缬草醛含量与a^*值的相关程度更高。结论 选择电磁炉800 W功率下炒制6～8 min的蜘蛛香作为炒制时间节点，其缬草醛含量最高，饮片性状为黄中带焦，ΔE_ab^*值在32.446 9～39.637 0。乙酰缬草三酯和缬草三酯在0～2 min时含量最高。

Objective To explore changes in the main components in raw and fried products of Zhizhuxiang (Valerianae Jatamansi Rhizoma et Radix, VJRR), and establish the correlation between the components and color for establishing fried node. Methods The color difference meter was used to measure the color values of raw and fried products processed for 2, 4, 6, 8, 10, 12, 14, and 16 min in five producing areas. Contents of its main components including valepotriate, acevaltrate, baldrinal, hesperetin and chlorogenic acid were determined by HPLC. And the correlation between components and the color value was analyzed. Results Baldrinal was not detected in raw VJRR. With the increase of processing time, the content of baldrinal first increased and then decreased, and reached the highest in 6—8 min. Valepotriate and acevaltrate contents changed inversely with processing time and were not detected after 8 min. ΔE_ab^* value showed a decreasing trend with the increase of frying time. L^* value decreased after 2 min. The value of a^* increased at 0—6 min and decreased after 6 min. The value of b^* increased slightly in 0—2 min and decreased after 4 min. Combined with processing time, color value and component content, the content of acevaltrate was negatively correlated with a^* value in the period of 0—6 min. The content of valepotriate was positively correlated with L^*,b^* and ΔE_ab^* values. The content of baldrinal was positively correlated with L^*, a^*,b^* and ΔE_ab^*, and highly correlated with a^* and b^* values. The correlation coefficient between baldrinal and a^* value was 0.637, which indicated that the correlation between baldrinal content and a^* value was higher. Conclusion It was recommended that the important time node for frying under 800 W power in an electromagnetic furnace was 6—8 min. Under this condition, the content of valerian aldehyde presents the highest accompanied by the characteristics of the herbal pieces were yellow with a burnt appearance and ΔE_ab^* value of 32.446 9—9.637 0. The contents of valepotriate and acevaltrate reached the highest content at 0—2 min.

R283.6

云南省傣医药与彝医药重点实验室资助项目（202210SS2214）；云南省科技人才和平台计划（202105AG070012）