目的 分析杜仲盐制前后杜仲胶胶丝力度与色度值及特征成分含量的相关性，为杜仲炮制过程质量控制提供理论依据。方法 以盐制前后的杜仲饮片为研究对象，使用Instron3343型材料试验机测定杜仲胶丝力度，利用测色仪采集色度值L^*、a^*、b^*、E_ab^*，采用HPLC法测定京尼平苷酸、绿原酸、京尼平苷、京尼平、松脂醇二葡萄糖苷、金丝桃苷6个化学成分的含量，利用变量投影重要性分析（variable importance projection，VIP）与散点图（scatter plot，S-Plot）分析各成分的权重，结合SPSS 26.0与SIMCA 14.1软件分析样品胶丝力度与色度值、特征成分含量间的相关性。结果 与生品相比，杜仲盐制后胶丝力度极显著降低，L^*、a^*、b^*、E_ab^*均不同程度降低，金丝桃苷的含量、色度值L^*、a^*、b^*、E_ab^*与胶丝力度均呈显著正相关，京尼平苷酸、绿原酸、京尼平苷的含量与胶丝力度均呈显著负相关，松脂醇二葡萄糖苷、京尼平的含量与胶丝力度无明显相关性。结论 盐制后杜仲饮片的胶丝力度降低，杜仲饮片的色度值和金丝桃苷含量也一同降低，而京尼平苷酸、绿原酸与京尼平苷的含量反而增加。为盐杜仲饮片的定性判别提供了科学依据，同时为杜仲盐制的质量控制提供了一种新的研究思路和理论基础。

Objective To analyze the correlation between the strength, chromaticity value, and characteristic component content of Duzhong (Eucommia ulmoides) gum before and after salt processing, and provide theoretical basis for quality control of E. ulmoides processing. Methods The E. ulmoides decoction pieces before and after salt processing were used as the research object. The strength of E. ulmoides gum silk was measured using an Instron3343 material testing machine. The chromaticity values L^*, a^*, b^*, and E_ab^* were collected using a colorimeter. The content of six chemical components, including geniposidic acid, chlorogenic acid, geniposide, genipin, pinoresinol diglucoside, hyperoside, was determined using HPLC. The weight of each component was analyzed by variable importance projection (VIP) and scatter plot (S-Plot), combining SPSS 26.0 and SIMCA 14.1 software to analyze the correlation between the strength of sample gel and chromaticity value, as well as the content of characteristic components. Results Compared with the raw product, the strength of E. ulmoides salt treated silk was significantly reduced, with L^*, a^*, b^*, and E_ab^* all decreasing to varying degrees. The content of hyperoside, chromaticity values L^*, a^*, b^*, and E_ab^* were significantly positively correlated with the strength of silk, while the content of geniposidic acid, chlorogenic acid, and geniposide were significantly negatively correlated with the strength of silk. There is no significant correlation between the content of pinoresinol diglucoside and genipin and the strength of silk. Conclusion After salt-produced, the adhesive strength of E. ulmoides decoction pieces was decreased, and the chromaticity value and hyperoside content of E. ulmoides decoction pieces were also decreased, while the content of geniposidic acid, chlorogenic acid, and geniposide was increased. This study provides a scientific basis for the qualitative discrimination of salt E. ulmoides decoction pieces, and also provides a new research approach and theoretical basis for the quality control of E. ulmoides salt production.

R283.6

国家重点研发计划——中药饮片质量识别关键技术研究（2018YFC1707001）；浙江省基础公益研究计划（LTGN23H280001）；杭州市农业与社会发展科研重点项目（202204A06）；宁波市“科技创新2025”重大专项（2020Z089）