目的 研究胡黄连Picrorhizae Rhizoma在提取环节提取物指示性成分含量与颜色、苦味等感官属性之间的变化关联规律，及在浓缩、干燥环节温度对上述3类指标的影响。方法 基于HPLC技术建立胡黄连5种指示性成分香草酸及胡黄连苷IV、III、II、I含量测定方法；使用色差仪对液体颜色以L^*、a^*、b^*进行数值量化；采用健康志愿者人工评价法对苦度值进行量化表征。在水提环节对成分含量、颜色及苦度值进行相关性分析，并建立回归方程；在浓缩及干燥环节对上述3类指标受温度影响结果进行差异性分析。结果 在水提环节，L^*和b^*值与各成分含量呈显著负相关（P<0.05），a^*值与各成分含量呈显著正相关（P<0.05），苦度值与香草酸及胡黄连苷III、II含量及成分综合评分呈显著正相关（P<0.05）。在浓缩环节，60℃温度条件下与70、80℃相比指示性成分含量更高，并且溶液颜色的L^*、b^*值更小，a^*值更高。在干燥环节，在各温度条件下各成分含量均有降低，温度对香草酸、胡黄连苷III含量、L^*、a^*值影响显著（P<0.05），对其他成分含量及b^*值无显著影响。苦度值在浓缩及干燥环节则不存在规律性变化。结论 分析揭示了在制剂前处理环节胡黄连5种指示性成分含量与颜色、苦味感官属性的内在关联规律及温度对3类指标的影响，表明化学指示性成分含量及感官属性受不同环节因素的影响，为胡黄连在制剂前处理环节化学成分与感官属性之间关联性应用的可行性提供指示。

Objective To study the correlation between the content of indicative components and sensory properties such as color and bitterness of Huhuanglian (PicrorhizaeRhizoma, PR) during extraction. The influence of temperature on the above three indexes in concentration and drying was studied. Methods A HPLC method was established for the determination of vanillic acid and picroside IV, III, II, I of five indicative components of PR. The color of the liquid was numerically quantified by L^*, a^* and b^* using the color difference meter. The bitterness value was quantitatively characterized by the manual evaluation method of healthy volunteers. In the water extraction process, the correlation analysis of component content, color and bitter value was carried out, and the regression equation was established. The difference of the results of the above three indexes affected by temperature was analyzed in the concentration and drying process. Results In the water extraction stage, the values of L^* and b^* were negatively correlated with the contents of each component (P < 0.05), the a^* value was significantly positively correlated with the content of each component (P < 0.05), the bitterness value was significantly positively correlated with the content of vanillic acid and picroside III, II, and the composite score of components (P < 0.05). In the concentration stage, the content of indicative components at 60℃ was higher than that at 70, 80℃, and the L^* and b^* values of the color of the solution were smaller and the a^* values were higher. In the drying stage, the contents of each component were decreased under different temperature conditions, and the temperature had significant effects on the contents, L^*, a^* values of vanillic acid and picroside III (P < 0.05), the contents of other components and b^* values had no significant effect. The bitterness value did not change regularly in the concentration and drying stages. Conclusion The analysis revealed the internal correlation between the content of five indicative components of PR and the sensory properties of color and bitterness, as well as the influence of temperature on the three indexes, indicating that the content of chemical indicative components and sensory properties of PR are affected by different factors, and providing indications for the feasibility of the correlation application between chemical components and sensory properties of PR in the pre-treatment process of preparation.

R283.6